Antalya Onion

Antalya piyazı is a traditional dish unique to Antalya Province on Türkiye’s Mediterranean coast, distinguished by its own distinctive preparation technique and officially registered with a geographical indication. This special variety of piyaz, whose origins date back approximately a century, has become one of the most recognized and beloved flavors of Antalya cuisine. While in other regions of Türkiye “piyaz” is typically served as a salad or meze, Antalya piyazı differs significantly from these dishes. Antalya and its districts consume piyaz as a main course in its own right.

The most distinctive element of Antalya piyazı is the tarator sauce added to it, which imparts a creamy texture. This unique sauce, based on tahini, transforms the dish into a satisfying meal. Additionally, the specific variety of beans used and the detailed preparation methods further distinguish Antalya piyazı from other versions. Registered in 2017 by the Turkish Patent and Trademark Office under a “Geographical Indication,” Antalya piyazı is one of the city’s key gastronomic assets.

Distinguishing Features

The most fundamental characteristics that set Antalya piyazı apart from other piyaz varieties are as follows:

1. Use of Tarator Sauce: A special tarator sauce is generously poured over the dish and forms the foundation of its flavor. This sauce contains tahini (unroasted, light-colored, locally sourced sesame paste), crushed garlic (locally grown and pounded with rock salt), lemon juice (from Antalya-grown black lemons or interdonato depending on season), grape vinegar, and rock salt. In some preparations, a small amount of boiled beans is also mashed and added to achieve the desired consistency.
2. Bean Selection: The dish is made using small-grained, matte, and veined Sıra-type dried beans. This variety maintains its structure during cooking and prevents the dish from becoming mushy. Although historically Çandır beans were also used, their limited production today has led to the widespread preference for Sıra-type beans. The type and quality of the beans play a crucial role in the dish’s flavor.
3. Serving Style: Unlike the salad form common in other regions, in Antalya it is accepted as a main course and is typically served alongside other regional specialties such as köfte.

Antalya Piyazı (Ministry of Culture and Tourism)

Ingredients:

• Main Ingredient: Sıra-type dried beans (small-grained, matte, veined)
• Tarator Sauce Ingredients: Tahini, garlic, rock salt, lemon juice, grape vinegar, (optional) mashed boiled beans, water (to adjust consistency). In large-scale production, the standard ratio is typically 1 kg tahini to 250 ml vinegar, 250 ml lemon juice, 1 tablespoon rock salt, and 1 head of garlic.
• Toppings (Garnish): Tomatoes, boiled egg (optional), parsley, natural cold-pressed olive oil. Thinly sliced white sweet dried onion or fresh onion may also be added optionally. Some home recipes include paprika and black pepper.

Antalya Piyazı Recipe

1. Boiling the Beans: Dried beans are soaked overnight in salted water. The next day, the water is drained and the beans are rinsed several times. In a pot, the foam that rises during boiling is removed, and the beans are cooked until they are fully tender and no longer firm. When the cooking liquid has slightly reduced, the pot is removed from heat, allowed to cool, and then drained.
2. Preparing the Tarator Sauce: Tahini, crushed garlic, lemon juice, vinegar, rock salt, and (optionally) mashed boiled beans are mixed until a smooth consistency is achieved. Water is added as needed to adjust the thickness.
3. Preparing for Serving: The warm boiled beans are gently coated with the prepared tarator sauce and lightly stirred. On the serving plate, diced tomatoes, sliced boiled egg (optional), and finely chopped onion are added on top. Finally, natural cold-pressed olive oil is drizzled over the dish and fresh chopped parsley is sprinkled before serving.

Geographical Indication Registration

Antalya piyazı was registered as a Geographical Indication by the Turkish Patent and Trademark Office under registration number 315, following an application by the Antalya Chamber of Commerce and Industry. The registration date is 29.12.2017, with protection commencing on 15.05.2017. The geographical indication certifies that the product is produced within the boundaries of Antalya Province and its districts, using the specified methods and ingredients.

Geographical Linkage and Oversight

The reasons for granting Antalya piyazı a geographical indication include its long-standing association with the region, its transmission through cultural heritage, the distinctive flavor created by the use of tahini in the sauce, and the skill required in its preparation. Compliance with production standards is monitored at least once annually, and as needed, by an independent commission composed of representatives from the Antalya Provincial Directorate of Food, Agriculture and Livestock, the Antalya Chamber of Commerce, and the Antalya Branch of the Chamber of Food Engineers, under the coordination of the Antalya Chamber of Commerce and Industry (ATSO). Inspections cover the quality of ingredients used during production, adherence to the prescribed method, hygiene conditions, and presentation standards during marketing.