History
The registration file says the Antalya way of making piyaz is almost a hundred years old, and that works written about Antalya credit the old Çandır bean with its character; because Çandır production is very limited, small, matte, veined Sıra-type beans are used today. TÜRKPATENT registered it as a place-of-origin mark on 29 December 2017 at the request of the Antalya Chamber of Commerce and Industry. In October 2026 the Muratpaşa Municipality stand at the Kaleiçi Old Town Festival's gastronomy forum served tahinli piyaz.
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Common allergens: Sesame, Egg
Make it at home
Ingredients
- 500 g Çandır beans or other small dry beans
- 4 medium tomatoes
- 6 hard-boiled eggs
- 1 large onion
- Half a bunch of parsley
- 1 cup tahini
- Juice of 1 lemon
- 5 tbsp apple vinegar
- 3 tbsp olive oil
- Half a cup of lukewarm water
- 1 tsp salt
- Half a tsp cumin
Method
- Soak the picked-over dry beans overnight in lukewarm water, then drain them into a deep pot.
- Cover with water by two or three fingers and boil over medium heat until the beans have lost all firmness.
- For the sauce, beat the tahini with the lemon juice, apple vinegar, olive oil, cumin and salt, adding lukewarm water a little at a time until it runs like melted ice cream.
- Cut the onion into half moons, the tomatoes into large cubes and slice the peeled eggs.
- Spread the beans on a plate, pour over some of the sauce, top with onion, tomato and egg, add the rest of the sauce and finish with finely chopped parsley, vinegar and olive oil to taste.
Tip from the editors. The registered Antalya specification also puts crushed garlic in the tarator and names grape vinegar; this published recipe has apple vinegar and no garlic.
Where to eat antalya piyazı (tahinli piyaz)
Antalya piyazı (tahinli piyaz) in Antalya
Piyazcı Ahmet
Piyazcı Ahmet, at 166 Sokak No:29/A in Muratpaşa, started in 1996 in a small shop of about 20 square metres and serves piyaz, köfte and kabak tatlısı.
OrderOrder the piyaz with şiş köfte, and the baked kabak tatlısı to finish.
TipThe shop is open from 08:00 to 22:00, and the menu also lists lentil soup, şiş köfte, chicken şiş and chicken köfte.
Şişçi Ramazan
Şişçi Ramazan in Konyaaltı keeps flavours unchanged since 1970: şiş köfte with roasted pepper and hot pide, Antalya-style piyaz and pumpkin dessert.
OrderŞiş köfte, which the menu calls the star of the table, with Antalya piyaz.
TipA table can be booked from the site through the Masa Ayırt button or WhatsApp, or by phone on 0530 147 98 44.
Kebap 32 Salih
Kebap 32, at Fatih Cd. No:12, has stood at this spot since 2003 and serves soups, kebabs, pides, lahmacun and piyaz at what it calls advantageous prices.
OrderOrder the house piyaz with a kebab, a pide or a lahmacun.
TipThe site shows Sunday as closed and gives opening hours of 11:30 to 20:30 on the other days.
Parlak Restaurant
Parlak Restaurant carries on a story begun by Mustafa Parlak in 1954, serving Turkish pot dishes, meze and charcoal chicken inside Muratpaşa's Zincirli Han.
OrderThe charcoal chicken, which the menu calls the house speciality.
TipThe restaurant is open Monday to Sunday from 12:00 to 00:00, and reports a 2026 Gault & Millau award in its Traditional category.
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