Piyaz
classic
A salad-meze made from boiled dried beans, onions, sumac, and olive oil; the tahini version from Antalya is a distinct variation.
The beans should be soft without falling apart; the onions are rubbed with sumac.
- Region
- Türkiye
- Category
- Breakfast and Meze
- Taste
- sourwith onion
- Diet
- gluten-freeveganvegetarian
- Season
- all year
- Occasion
- quick lunchshared table
- Service
- tradesman's eatery
Where to eat ↓1 taste stops
Table balance
Taste: sour
- Alongside
- Plain rice or fresh bread rounds the acidity and steadies the plate.
- Afterwards
- After a light main there is room for a syrupy dessert in this meal.
- Easy to miss
- On a meze table balance beats variety: one yogurt-based, one olive-oil, one sharp is enough.
Suggestions are about taste balance, not health or nutrition advice. Scores are derived from each record's own flavour description.
Shortcuts worth knowing
Pick the good one
Haydari is made with strained yogurt. If it weeps water on the plate, the yogurt was not strained.
How to order
On a meze table balance beats variety: one yogurt-based, one olive-oil, one sharp is enough.
Where this dish is made best
No match verified by field assessment yet — we never invent scores; assessments will be added with field evidence.
Directory venues serving this cuisine
- 180 Coffee & Bakery — directory match
- 26A — directory match
- 700 GRAM — directory match
- Adile Hanım Konağı · Kuloğlu — directory match
- Agora Restaurant · Tavaklı İskelesi — directory match
- Ahmetçe köyü kadın kooperatifi kafeterya — directory match
An alphabetical directory based on each venue's own cuisine declaration; not an assessment. Data: © OpenStreetMap contributors.
This dish at the taste stops
- Tarihi Sultanahmet Köftecisi · Sultanahmet, Divanyolu, İstanbul — The lokanta regarded as the century-old standard of the köfte-and-piyaz pairing.
Culturally documented classic stops; an editorial selection, not a score. /lezzet-duraklari