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Flavors · Antália

Antalya piyazı

Small white beans with tahini tarator sauce, garlic, lemon and vinegar, boiled egg, tomato and parsley: in other regions piyaz is a salad; in Antalya it is a main course.

Traditional dish from Antália

Also known as: Antalya usulü piyaz, piyaz, Antalya piyazi

Updated October 2026

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Antalya piyazı — Antália, Turkey — Antalya piyazı

Antalya piyazı — Antália, Turkey

Throughout most of Turkey, "piyaz" is a bean salad with onion that accompanies meats. In Antalya, on the Turkish Riviera, piyaz is something else: a main course, served warm, in which the white beans are covered by a creamy tahini sauce, the tarator.

The tarator contains tahini (sesame paste), garlic crushed with salt, lemon juice and grape vinegar; some preparations include beans cooked in the sauce. Olive oil is added at the finish. The beans are small, of the "sıra" type, which do not fall apart when cooked; the most cited is the one from Çandır, a locality in the Konyaaltı district. On top go tomato, parsley and olive oil; boiled egg and onion are optional.

The name "Antalya Piyazı" has a geographical indication registration since 2017 (No. 315), the first request made by the Antalya Chamber of Commerce and Industry. The chamber and the city's cooks speak of a tradition of about a hundred years.

In Antalya piyaz almost always comes accompanied by grilled köfte (meatballs) or şiş köfte, and for dessert comes the pumpkin sweet with tahini and walnuts (kabak tatlısı). The three together are called in the city "the trio." It is one of the most ordered dishes during Ramadan, at the breaking of the fast.

Where it comes from

Antália
Main course in Antalya and its districts; the geographical indication is for the province.

Ingredients

Small white beans of the sıra type, with characteristics of the Çandır bean; tahini tarator with garlic, salt, lemon juice and grape vinegar; tomato, parsley and olive oil for finishing; onion and boiled egg optional.

How it is eaten

Warm, on the plate, with tarator on top; usually accompanies grilled köfte, and for dessert the kabak tatlısı is served.

When it is eaten

All year round; very popular during Ramadan, at the breaking of the fast (iftar).

Your questions

Questions about Antalya piyazı

Why is Antalya piyazı different?

Because it includes tarator, a creamy sauce of tahini, garlic, lemon and vinegar, and is served as a main course, warm. In other regions of Turkey piyaz is a bean salad with onion.

What is Antalya piyazı eaten with?

Generally with köfte (meatballs) grilled. For dessert, the custom is the pumpkin sweet with tahini and walnuts, kabak tatlısı.

Is Antalya piyazı vegetarian?

The dish itself is made of beans, tahini, egg and vegetables, without meat. It is often served alongside köfte, but can be ordered on its own.

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