Antalya Piyaz Description and Distinguishing Features of Antalya-Style Piyaz: Antalya-style piyaz has gained a reputation that extends beyond the borders of the province with its nearly century-old history. Developed and popularized in the Antalya province, the piyaz preparation technique has become a regional delicacy that locals and tourists, both domestic and international, make sure to taste when visiting. Antalya Piyaz is a bean dish with a tarator sauce. While piyaz varieties in other regions are consumed as salads, in Antalya and its districts, it is eaten as a main course. The distinctive features of Antalya-style piyaz stem from the use of tarator sauce, the production method, the preparation of tarator, and the use of small-seeded beans. Historical writings about Antalya mention that the traditional Çandır Bean (Phaseolus vulgaris) used to add a unique flavor to the dish. However, due to limited production of Çandır Beans today, a small-seeded, matte, veined Sıra type dry bean is used, which carries the characteristics of Çandır Beans. This ensures that the beans do not break apart during cooking. The unique taste of piyaz comes from the small-seeded beans and the generous pouring of tarator sauce over the dry beans. Production Method: Bean Boiling: Beans are soaked in salty water at room temperature for one day. The water from the overnight soaking is discarded, and the beans are rinsed several times, removing any foam that forms on the top. The beans are boiled until they crack and are thoroughly cooked, and the boiling water is drained until the beans absorb it. The beans are then left to cool. Once cooled, they are drained and placed on a plate. Tarator Preparation: For preparing the tarator sauce, tahini, lemon juice, rock salt, garlic, and vinegar (optionally, 2-3 tablespoons of boiled beans) are used. In large-scale production, the ratio is typically 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, the tarator sauce is drizzled over them and mixed. Diced tomatoes, optionally onions, and boiled eggs can be added on top. It is then garnished with olive oil and parsley before serving. Requirements for Production, Processing, and Other Operations Within Geographic Boundaries: Antalya Piyaz is a type of piyaz that has been known for many years and has become synonymous with the region, reaching the present day through the cultural heritage of the area. The use of tahini in the piyaz sauce creates a distinct flavor. Additionally, the preparation of the product requires skill, contributing to its association with the region.