Piyaz is a traditional Turkish salad made from white beans, onions, and herbs, topped with a special tangy dressing. In some regions of Turkey, piyaz is considered a standalone dish, while in others it is served as a side dish to main meals, especially köfte (minced meat patties).
Piyaz has its roots in Anatolian cuisine, and its name comes from the Persian word “piyāz” (onion). Similar dishes were prepared as early as the Ottoman Empire. Piyaz is most strongly associated with the Antalya region on Turkey’s southwestern coast, where a specific variant called “Antalya piyaz” originated. This regional recipe is distinguished by the addition of tahini (sesame paste) to the dressing.
The recipe for a classic Turkish piyaz consists of white beans, thinly sliced onions, tomatoes, parsley, the spice sumac, olive oil, lemon juice, vinegar, salt, and pepper. Optionally, eggs, black olives, or tahini can be added.
Piyaz holds an important place in Turkish cuisine. It is often served in traditional restaurants specializing in köfte and kebabs. In Antalya, there are special restaurants called “piyazcı” that focus primarily on preparing this salad. Piyaz is also commonly found on family tables during holidays and celebrations.
I enjoyed the piyaz pictured above in a restaurant specializing in şiş köfte (minced meat patties grilled on skewers). One portion cost me 80 TRY (2 EUR) at the Asmaalti Koftecisi restaurant (see Where to Eat in Konya).
Bon appétit!
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