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The Anac family keeps a nearly century-old tradition alive in a nostalgic shop in Antalya, southern Türkiye, where they have made tahini piyaz, a bean salad topped with tahini (sesame paste) sauce, for three generations.
The tradition was started in the city in 1933 by Mustafa Anac, nicknamed “Muslu Mustafa,” and passed on to his son Sami Anac and then to his grandson Recep Anac.
Recep Anac, who took over the profession from his father and has continued it since 1980 at the shop called “Piyazci Sami,” serves the flavor inherited from his grandfather to local and foreign customers.
After graduating from the Science Department of the Bursa Education Institute, Anac worked as a teacher for a while, then turned to the family trade at his father’s request.
Anac said that he has been preparing piyaz for about 46 years and that keeping alive a tradition that has lasted three generations carries a special meaning for him.
Saying the shop, where traces of the past are preserved with old items, is not just a place that serves food, Anac said it serves as a memory reflecting Antalya’s food culture.
Noting that the most important feature of Antalya-style piyaz is the tahini sauce, Anac said the way the beans are cooked and the consistency of the sauce are important in preparing the dish.
Explaining that piyaz is prepared with beans, tomatoes, eggs, parsley, vinegar and oil, Anac said the tahini sauce he learned from his grandfather gives the dish its distinctive flavor.
Drawing attention to some family tricks in preparing piyaz, Anac said: “We have two or three special trade secrets here, but they are definitely not additives. We make it completely additive-free. The way the beans are cooked over fire, and the consistency and taste of the tahini sauce are matters that require mastery.”
Advising visitors to Antalya to specifically ask for tahini piyaz when ordering, Anac said piyaz is prepared differently in each region and is identified with tahini sauce in the city.
Saying tahini piyaz draws interest from local and foreign visitors, Anac said tourists trying the dish for the first time generally react positively.
Noting that some visitors may find the taste of tahini different but that the dish is generally liked, Anac said customers also share their experiences in their reviews.
Anac added that he wants to pass the family trade on to future generations and continues to prepare the traditional flavor he learned from his grandfather and father with the same care.
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