Main dish
Antalya piyazı
Origin: Antalya, Mediterranean
Antalya bean dish: small boiled dry beans under a tahini, lemon and vinegar sauce, topped with tomato, parsley and olive oil.
Antalya piyazı is boiled dry beans covered with tarator, a sauce of tahini, lemon juice, grape vinegar, rock salt and garlic. Cooks use small, matt, veined beans of the Sıra type, which keep their shape. Older Antalya recipes name Çandır beans, which are now grown only in small amounts. The beans soak overnight in salted water and boil until they split. While they are still warm, the sauce goes on, followed by chopped tomato, parsley and olive oil. Onion and boiled egg are optional.
Elsewhere in Türkiye piyaz is a side salad. In Antalya and its districts it is eaten as a main dish. The Antalya Chamber of Commerce and Industry registered Antalya piyazı as a geographical indication in 2017. The city's şiş köfte restaurants usually serve it alongside the grilled meatballs.
Dietary notes: no meat. Contains sesame (tahini) and garlic. Served with boiled egg, it also contains egg.