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A lot of people know this appetizer wrong! The side dish recipe that the masters keep as a secret is Antalya Bean Pie with Tahini
Antalya Piyaz is a bean dish with tahini tarator sauce. While piyaz varieties made in other regions are consumed as salads, they are eaten as the main dish in Antalya and its districts. An appetizer recipe that has been interpreted differently by tavern masters over time. Meatballs are a delicious side dish recipe that he serves as a side dish next to meatballs. The distinctive feature of Antalya-style piyaz comes from the use of tahini tarator sauce, the way of production, the construction of the tarator and the small-grained beans used. In the works written about Antalya, it is explained that the Çandır Bean (Phaseolus vulgaris), which was used in the past, adds a special feature to the dish. Today, due to the fact that the production of Çandır Beans is very limited, dried beans of the row type with small grains, matte, veined, bearing the characteristics of Çandır Beans are used. Thus, dried beans do not disperse during cooking. Piyaz gets its distinctive main flavor from its small-grained beans and tahini tarator sauce, which is poured liberally on dried beans.
Classic Piyaz is one of the main delicious side dishes of Turkish cuisine. The main material is dried beans. After the dried beans are boiled, ingredients such as onions, sumac and parsley are added to the dish and mixed. Lemon, vinegar, oil are added and the preparation of the plate is completed. Decorative materials such as tomatoes, olives, boiled eggs can also be added on request.
Piyaz in southeastern cuisine is prepared without dried beans only with onions, parsley, sumac and liquid oil. It is usually served as a side dish or salad next to kebabs. In Antalya, it is served with a sauce made by mixing tahini, garlic and lemon juice.
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materials
dried beans
tahini
garlic
vinegar
cumin
lemon
olive oil
salt
spring onions
onion
chili pepper
tomato
egg
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