Piyaz 1 and 1/2 cups white beans 1 large red onion 1/2 cup olive oil 1/2 cup red wine vinegar One bunch chopped italian parsley 2 eggs Black olives A pinch of red pepper flakes Salt to taste Wash and soak beans in water a night before. Hard boil eggs. Drain the beans. Bring a large pot of water to boil, add beans, cover the pot and cook until beans are tender. Drain and put beans in a salad bowl. Peel, wash and cut the red onion in half. Then cut each half into very thin slices. Add them to the bowl. Wash, chop and stir in parsley. Season with olive oil, vinegar, red pepper and salt. Let it stand a few hours. This salad can be kept in refrigerator two or three days. Just before serving, cut hard-boiled eggs into wedges and place them on piyaz together with black olives. Serve it cold. It is for 6 servings. From the "Kanaat Restaurant," Uskudar, Turkey middle eastern recipe index christina m k al-sudairy buy the book!