Amasya baklalı dolması is a type of dolma unique to the Amasya region, prepared by wrapping a filling made of boiled fava beans and cracked wheat in vine leaves and cooking it together with meat on the bone. The dolmas, rolled in a hexagonal shape, are placed in a copper tray with the dolmas at the bottom and the meat on top. It is served with yogurt and dry onions. This traditional dish is especially prepared during holidays, weddings, and gatherings, and is regarded as a symbol of abundance.

^{Amasya Baklalı Dolması (Amasya İl Kültür ve Turizm Müdürlüğü)}

Ingredient Quantities (for 10 servings)

• 100 g dried broad beans
• 100 g cracked wheat (dövme)
• 150 g onions
• 500 g fresh vine leaves (pickled or fresh)
• 25 g tomato paste
• 500 g lamb ribs (with bones)
• 100 g dill
• 100 g parsley
• 200 ml vegetable oil
• 500 ml water
• 5 g salt
• 500 g yogurt

Preparation

The dried broad beans and cracked wheat are soaked in separate bowls the day before. The next day, they are drained and boiled separately for about 15 minutes. Parsley, dill, and onions are cleaned and finely chopped. The boiled beans and cracked wheat are drained, the skins of the beans are peeled, and they are placed into a medium-sized mixing bowl. Chopped parsley, dill, onions, tomato paste, salt, and vegetable oil are added and mixed thoroughly. The prepared filling is placed onto fresh or pickled vine leaves and rolled in the palm into a hexagonal shape.

Lamb ribs with bones are first placed at the bottom of the cooking pot, and the stuffed vine leaves are carefully arranged on top. Salt and water are added. A porcelain plate is placed on top of the stuffed leaves, and they are cooked over medium heat for about one hour until both the meat and the stuffed leaves are tender.

The cooked stuffed vine leaves are inverted onto a copper tray. Yogurt is poured over them and they are served with onions. Optionally, a sauce of onions sautéed in butter may also be drizzled over the food.

^{Amasya Baklalı Dolması (Amasya İl Kültür ve Turizm Müdürlüğü)}

Cultural and Social Significance

Amasya baklalı dolması is prepared during holidays, weddings, and guest receptions as a special dish believed to bring prosperity to newly married couples in the region. A symbolic item such as an olive, known as “nişan,” or a quarter gold coin is placed inside one of the stuffed leaves. It is believed that whoever eats this stuffed leaf will have their wish fulfilled. This tradition enhances the social value of the food.

Geographical Boundaries and Supervision

Amasya baklalı dolması was registered with a designation of origin (mahreç işareti) by the Türkiye Patent ve Marka Kurumu on August 17, 2021, under registration number 853. The preparation and all production processes of "Amasya Baklalı Dolması" take place within the borders of Amasya province. The protection of the product under geographical indication requires the use of local ingredients and the continuation of authentic production techniques.

Inspections are carried out at least once a year by a commission coordinated by the Amasya Union of Tradesmen and Craftsmen Chambers, with experts from Amasya University, the Tourism Association, and the relevant chambers. During inspections, the quality of ingredients, regional suitability of the vine leaves, cooking methods, and the correct use of the geographical indication are checked. Inspection reports are regularly submitted to the Turkish Patent and Trademark Office.