Antalya Piyaz Description and Distinguishing Features of Antalya-Style Piyaz: Antalya-style piyaz has earned widespread recognition, far beyond the borders of the province, thanks to its nearly century-old history. Originating and becoming popular in the Antalya region, the unique preparation method of piyaz has turned into a local specialty that both residents and visitors, from near and far, make sure to try when they come to the area. Antalya Piyaz is a bean dish dressed with a tarator sauce. Unlike piyaz varieties from other regions that are served as salads, in Antalya and its surrounding areas, it is enjoyed as a main course. The distinctive qualities of Antalya-style piyaz arise from the use of tarator sauce, the method of preparation, and the specific way the tarator is made, as well as the use of small-seeded beans. Historical references to Antalya highlight the traditional use of the Çandır Bean (Phaseolus vulgaris), which added a unique flavor to the dish. However, due to the limited production of Çandır Beans today, a small-seeded, matte, veined Sıra type dry bean is now used, which shares similar characteristics with the Çandır Bean. This ensures that the beans maintain their shape and don’t break apart while cooking. The distinctive flavor of piyaz is derived from the small-seeded beans and the generous topping of tarator sauce over the dry beans. Production Method: Bean Boiling: Beans are soaked in salty water at room temperature for one day. After the overnight soaking, the water is discarded, and the beans are rinsed multiple times, removing any foam that forms on the surface. The beans are then boiled until they crack open and are fully cooked. The boiling water is drained, allowing the beans to absorb it. Once cooked, the beans are left to cool. After cooling, they are drained and arranged on a plate. Tarator Preparation: To prepare the tarator sauce, ingredients such as tahini, lemon juice, rock salt, garlic, and vinegar (optionally, 2-3 tablespoons of boiled beans) are used. In large-scale production, the typical ratio is 1 kg of tahini to 250 ml of vinegar, 250 ml of freshly squeezed lemon juice, 1 tablespoon of rock salt, and 1 head of garlic. Preparation for Serving: While the beans are still warm, tarator sauce is poured over them and mixed well. Diced tomatoes, optional onions, and boiled eggs can be added on top. The dish is then garnished with olive oil and parsley before serving. Requirements for Production, Processing, and Other Operations Within Geographic Boundaries: Antalya Piyaz is a well-known variety of piyaz that has become a symbol of the region, passing down through the cultural heritage of the area. The inclusion of tahini in the piyaz sauce gives it a unique and recognizable flavor. Furthermore, the preparation of this dish requires expertise, which is why it is strongly linked to the region.