İnegöl Piyazı

Bursa İnegöl piyazı is a salad variety unique to the province of Bursa and registered with a geographical indication. It is prepared using boiled dried beans, eggs, dried onion, tomato, green pepper, parsley, sumac, salt, and optionally olive oil. Distinguished by its use of İnegöl cerrah kuru fasulyesi, this piyazı is not only served as a meze in regional cuisine but is also occasionally consumed as a main dish. All production stages of İnegöl piyazı must take place within the boundaries of Bursa province. It is served cold and is known in local culinary culture for its historical roots.

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İnegöl piyazı has been registered under the geographical indication system. A geographical indication is a type of mark used to identify products that have a specific link to a particular geographical area. In this context, İnegöl piyazı is a product of Bursa’s culinary culture and must be produced exclusively within this defined geographical boundary. All stages of production, processing, and other operations must occur within the borders of Bursa province. The term “İnegöl piyazı” and the geographical indication emblem must appear on the product itself or its packaging. If this is not feasible on the product or packaging, the term and emblem must be visibly displayed at the production facility.

Bursa İnegöl piyazı, registered under geographical indication number 1708, was officially registered on 4 March 2025 based on the application file dated 28 February 2022 (application no. C2022/000084). The registering authority is the İnegöl Municipality, registered at Sinanbey Mahallesi, Nuri Doğrul Caddesi 1/1, İnegöl, Bursa.

İnegöl piyazı is a salad made from eggs, dried onion, tomato, green pepper, boiled dried beans, parsley, olive oil, water, salt, and sumac. In Bursa’s culinary tradition, it is not only served as a meze or side dish but is also occasionally consumed as a main course. A key feature is the use of İnegöl Cerrah dried beans, which are themselves registered as a separate geographical indication under registration number 1373.

The ingredients and quantities required to prepare one serving of İnegöl piyazı are as follows:

• 2 small eggs
• 2 small dried onions
• 1 medium tomato
• 2 Çarliston green peppers
• 200 grams Cerrah dried beans
• 10–15 sprigs (approximately one handful) of parsley
• 10 ml olive oil (optional)
• 4 grams salt
• 3 grams sumac
• 1 litre water

The first step in preparation is processing the beans. Cleaned dried beans are soaked overnight in 400 ml of warm water. The soaking water is drained and the beans are transferred to a deep pot. Approximately two to three fingers’ worth of water (600 ml) is added and the beans are boiled over medium heat; this takes about 10 minutes in a pressure cooker. Once the beans are cooked, the eggs are boiled in room-temperature water for approximately 10 minutes until fully set. Next, the green peppers, peeled onions, and parsley are chopped, and the tomatoes are cut into small cubes. For serving, the boiled beans, chopped vegetables, and sliced eggs are arranged on a serving dish. Sumac and salt are sprinkled on top, and olive oil is added optionally. İnegöl piyazı is typically served cold.

İnegöl piyazı is a dish with deep historical roots in the culinary culture of Bursa province. This food, long known and consumed in the region, carries a reputation intrinsically linked to its geographical origin. The registration of its geographical indication is based on this reputation. All stages of production—including sourcing of ingredients, processing, and presentation—must take place within the boundaries of Bursa province.

Monitoring of the production process and compliance with the geographical indication for İnegöl piyazı is carried out under the coordination of the İnegöl Municipality. The monitoring board consists of experts from the following institutions:

• İnegöl Köfteci Aşçı Tatlıcı ve Benzerleri Esnaf ve Sanatkârlar Odası (1 person)
• İnegöl Halk Eğitim Merkezi (1 person)
• İnegöl İlçe Tarım ve Orman Müdürlüğü (1 person)
• İnegöl Belediyesi (2 people)

This five-member monitoring body conducts at least one formal inspection per year and may carry out additional inspections at any time in response to complaints or as deemed necessary. During inspections, the suitability of ingredients, adherence to the production method, and correct use of the term “İnegöl piyazı” and the geographical indication emblem are evaluated. The monitoring body may also obtain services from experts in public or private institutions or from personnel stationed locally as needed. The registering authority holds the legal authority to pursue judicial proceedings to protect the rights associated with the geographical indication.

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