Gaziantep/Antep maş piyazı is a traditional dish from Gaziantep cuisine, a type of salad made by combining boiled maş beans (Vigna radiata L.) with various fresh ingredients. Protected with a geographical indication under the Industrial Property Law No. 6769, it was registered on September 2, 2021, with production required to take place within Gaziantep province.
Definition and Distinctive Characteristics
Gaziantep/Antep maş piyazı is prepared by mixing boiled maş beans with green onions, parsley, red pepper flakes, olive oil, salt and pomegranate molasses. It can be garnished with walnut pieces, red pepper flakes and pomegranate seeds. Optionally, koruk (unripe grape) molasses or lemon juice can replace pomegranate molasses, and fresh garlic may be added. This variety allows the dish to adapt to local taste preferences.
With deep roots in Gaziantep’s culinary culture, maş piyazı was traditionally consumed as a pre-bath snack but is now commonly served as a side dish alongside main courses. Locally referred to as “peyvaz” or “peybaz,” the dish has a strong reputation tied to Gaziantep.
Ingredients and Preparation
The production of Gaziantep/Antep maş piyazı prioritizes ingredients grown within the geographical boundary. Ingredients for a serving of 4–6 people include:
- 150 g maş beans
- 1 bunch parsley
- 3–5 stalks green onion
- 90 g olive oil
- 15 g red pepper flakes
- 10 g pomegranate molasses
- 3 g salt
Optional ingredients:
- 2–3 cloves fresh garlic
- 40 g walnut pieces
- 100 g pomegranate seeds
Preparation
Maş beans are boiled without removing their skins, drained and left to cool. Green onions, parsley and garlic are finely chopped. All ingredients are mixed together. Before serving, the piyazı can be garnished with walnut pieces, red pepper flakes and pomegranate seeds.
Geographical Boundary and Production Conditions
All stages of Gaziantep/Antep maş piyazı production must occur within Gaziantep province. This requirement ensures the protection of the product under its geographical indication and preserves its local identity.
Inspection Process
The production and presentation of the product are inspected at least once a year by a four-member committee coordinated by the Gaziantep Development Foundation. The committee includes experts from the Gaziantep Provincial Directorate of Agriculture and Forestry, Gaziantep Metropolitan Municipality, Gaziantep Union of Chambers of Artisans and Craftsmen and Gaziantep University Gastronomy Department. Inspections verify the suitability of ingredients, adherence to the production method, the dish’s appearance and presentation and the correct use of the sign of origin emblem. Inspection reports are regularly submitted to the Turkish Patent and Trademark Office.
