Amasya Don't Forget Me Sweet

Amasya Unutma Beni Tatlısı is a traditional dessert specific to the province of Amasya. Made from simple ingredients such as stale whole wheat bread, grape molasses, sugar, water, and walnut kernels, this dessert is frequently consumed by the local population, especially on significant occasions and daily meals. Registered with a geographical indication, this dessert holds an important place in Amasya’s culinary culture.

Geographical Indication Registration

Amasya Unutma Beni Tatlısı is a product whose application was submitted on 24 August 2022 by Ziyaret Municipality and registered as a geographical indication on 20 November 2023. According to the registration certificate, the production of this dessert is carried out exclusively within the boundaries of Amasya province, and both the production process and the ingredients used are characteristic of the region. The production stages are regularly monitored by an oversight body composed of experts from Ziyaret Municipality, the Hotel, Restaurant and Catering Services Department of Amasya University’s School of Social Sciences, and the Amasya Provincial Directorate of Agriculture and Forestry.

Amasya Unutma Beni Tatlısı(Türkiye Culture Portal)

Ingredients and Preparation

The main ingredients of Amasya Unutma Beni Tatlısı are:

• 1 glass of molasses

• 2 tablespoons of sugar

• 1 glass of water

• Stale village bread

• Walnut kernels

The preparation method is as follows:

1. Molasses, sugar, and water are boiled together in a pot.

2. Stale village bread is sliced into 7 cm thick pieces.

3. The sliced bread is dipped into the boiling syrup mixture and removed.

4. Walnut kernels are sprinkled on top before serving.

The dessert is produced and consumed daily and is typically served on a tray or in individual portions.

Cultural Significance

Amasya Unutma Beni Tatlısı holds an important place in the culinary culture of Amasya province. Its geographical indication registration documents the uniqueness of the dessert and its strong connection to Amasya, aiming to preserve the traditional recipes and production methods of the local community.