Antalya Onion

Antalya piyazı is a traditional dish unique to the 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 preparations. In Antalya and its districts, piyaz is consumed as a main course.Antalya and its districts.

The most distinctive element of Antalya piyazı is the tarator sauce added to it, which gives the dish its creamy texture. This unique sauce, based on tahini, transforms the piyazı into a satisfying meal. Additionally, the specific variety of beans used and the details of the preparation method 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 elements.

The most fundamental features that distinguish Antalya piyazı from other types of piyaz 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 (made from unroasted, light-colored local sesame), crushed garlic (locally grown and pounded with rock salt), lemon juice (from Antalya-grown black lemons or interdonato depending on the 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 uses small-grained, matte, 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 served in other regions, Antalya piyazı is considered a main course and is typically served alongside other regional specialties such as köfte.

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• 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 typical ratio is 1 kg tahini to 250 ml vinegar, 250 ml lemon juice, 1 tablespoon rock salt, and 1 head of garlic.
• Toppings (Garnish): Tomato, boiled egg (optional), parsley, natural cold-pressed olive oil. Optionally, finely sliced white sweet dried onion or fresh onion may be added. In some home recipes, red pepper flakes and black pepper are also used.

1. Boiling the Beans: Dry beans are soaked overnight in salted water. The next day, the water is drained and the beans are rinsed several times. Placed in a pot, any foam that rises to the surface is removed. The beans are boiled until they are fully tender and no longer firm. Once the cooking water has slightly reduced, the pot is removed from heat, left 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 may be added as needed to adjust the texture.
3. Preparing for Serving: The warm boiled beans are gently mixed with the prepared tarator sauce. On the serving plate, diced tomato, 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.

Antalya piyazı was registered under Geographical Indication number 315 by the Turkish Patent and Trademark Office upon application by the Antalya Chamber of Commerce and Industry. The registration date is 29.12.2017 and the protection start date is 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.

The reasons for Antalya piyazı’s geographical indication include its long-standing association with the region, its transmission through cultural heritage, the unique flavor created by the use of tahini in the sauce, and the skill required in its preparation. Oversight of production in accordance with established standards is conducted at least once a year, 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. Inspections cover the quality of ingredients used during production, compliance with the prescribed method, hygiene conditions, and presentation standards during marketing.