Small dry beans under a thick tarator of tahini, garlic, lemon and vinegar, topped with tomato, onion, egg and parsley, and eaten in Antalya as a main course, not a salad.

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.

Where to eat Antalya piyazı (tahinli piyaz) in Antalya

4 editor picks for Antalya piyazı (tahinli piyaz) in Antalya, ranked by editorial score. All Antalya signature dishes · Antalya piyazı (tahinli piyaz) across every city.

  • Piyazcı Ahmet

    Order Antalya's tahini piyaz with şiş köfte, followed by the baked pumpkin dessert.

    Piyazcı Ahmet in Altındağ began in 1996 in a shop of barely 20 square metres and still serves Antalya's tahini piyaz with şiş köfte and baked pumpkin dessert.

    DetailsDirections

  • Şişçi Ramazan

    Order Şiş köfte, which the menu calls the star of the table, with Antalya piyaz.

    Şişçi Ramazan in Konyaaltı keeps flavours unchanged since 1970: şiş köfte with roasted pepper and hot pide, Antalya-style piyaz and pumpkin dessert.

    DetailsDirections

  • Kebap 32 Salih

    Order Order the house piyaz with a kebab, a pide or a lahmacun.

    Kebap 32, at Fatih Cd.

    DetailsDirections

  • Parlak Restaurant

    Order The charcoal chicken, which the menu calls the house speciality.

    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.

    DetailsDirections

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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

  1. Soak the picked-over dry beans overnight in lukewarm water, then drain them into a deep pot.
  2. Cover with water by two or three fingers and boil over medium heat until the beans have lost all firmness.
  3. 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.
  4. Cut the onion into half moons, the tomatoes into large cubes and slice the peeled eggs.
  5. 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.

Editor tip. The registered Antalya specification also puts crushed garlic in the tarator and names grape vinegar; this published recipe has apple vinegar and no garlic.

Common allergens: Sesame, Egg.