Amasya Eggplant Pehli

Amasya Patlıcan Pehli is a traditional dish specific to Amasya cuisine, prepared by baking lamb meat and eggplant together in an oven. Characterized by the tender texture of the meat and the aromatic flavor of the fried eggplant, this dish represents the regional gastronomy shaped by Amasya’s geographical structure and cultural heritage. Registered with a geographical indication mark, Amasya Patlıcan Pehli stands out as a skill-intensive recipe closely associated with the region in terms of production technique and presentation.

Amasya Patlıcan Pehli (Amasya Provincial Directorate of Culture and Tourism)

Production Process

Ingredients

• 1.5 kg bone-in lamb ribs and/or boneless lamb shoulder or leg meat
• 1.5 kg seedless eggplant
• 0.5 liter sunflower oil (for frying)
• 1 liter water and/or milk (for soaking eggplant)
• 2 tomatoes
• 150 g fresh green peppers
• 20 g salt
• 5 g black pepper

Preparation Steps

The eggplants are peeled in strips, cut into three parts, and then sliced into rectangular pieces lengthwise. The prepared slices are soaked in a mixture of milk and water (in a 1:1 ratio) with added salt for approximately one hour. They are then washed, dried, and fried in sunflower oil until they turn pink.

The lamb is cut into large pieces and cooked until it releases its juices, after which hot water is added and it is boiled. The previously fried eggplant slices are arranged on a baking tray, followed by the cooked meat. Sliced tomatoes and green peppers are then placed on top. Salt and black pepper are sprinkled over the mixture, and the dish is baked in a preheated oven at 180°C for about 20 minutes. No stirring is performed during this process to prevent the ingredients from breaking apart or the eggplant from being crushed. The dish is served hot, typically on its own.

Distinguishing Features

Amasya Patlıcan Pehli differs from similar dishes by baking the lamb after boiling and cooking it together with pre-fried eggplant. Soaking the eggplant in a milk and salt solution removes its bitterness and enhances its flavor. The addition of tomatoes and green peppers provides an aesthetically pleasing presentation. This dish requires skill at every stage and reflects Amasya’s established culinary culture.

Geographical Boundaries and Oversight

Amasya Patlıcan Pehli must be produced within the boundaries of Amasya Province. The production method, ingredients used, and presentation style are fully integrated with the region’s culinary traditions. This product was officially registered with a geographical indication mark by the Turkish Patent and Trademark Office on 5 April 2022 (Registration No: 1061) and is monitored under the coordination of the Yeşilırmak Basin Development Union. The monitoring commission includes representatives from the Amasya Provincial Directorate of Agriculture and Forestry, the Provincial Directorate of Culture and Tourism, and the Amasya Tourism Association. Every stage of production is reviewed at least once annually and, when necessary, re-evaluated and reported.