How to make Piyaz

Why cooks start here

Piyaz is cooked the way Antalya cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a turkish family cook actually puts it on the table.

Piyaz hails from the sun-soaked streets of Antalya, where it is a staple on tables throughout the year. This version captures the essence of home cooking, where ingredients are measured not by precision but by feel. It is a dish that thrives on generosity—of flavor, of sharing, and of spirit. This isn't restaurant fare; it's the kind of piyaz a Turkish family cook would prepare, bringing a sense of warmth and community to the meal. A well-made piyaz is a symphony of textures and tastes. The creamy tahini and olive oil meld with the brightness of lemon juice, while tender white beans and hard-boiled eggs provide substance. Crisp onion and fresh parsley offer a contrast, each bite a balance of richness and freshness. Salt is added with care, adjusted by hand to elevate without overpowering. It is a dish that invites you to reach for more, a true testament to the beauty of simple, honest ingredients.