The Amasya Etli Çiçek Bamyası dish is a traditional meal unique to the Amasya province of Türkiye and is protected under the geographical indication system according to Law No. 6769 on Industrial Property. The product’s application was submitted on March 9, 2021, and it was registered by the Yeşilırmak Basin Development Union on November 22, 2021. The geographical indication aims to preserve the unique components and production methods of Amasya’s culinary culture.

Product Characteristics

This dish is prepared by cooking small, light-green okra flowers together with lamb. The type of okra used is distinguished by its ability not to become slimy during cooking, a quality ensured through proper cleaning and the use of lemon juice. The preparation techniques require skill and are considered a unique culinary expertise of the Amasya region.

Ingredients

The Amasya Etli Çiçek Bamyası dish is made with carefully selected ingredients. Core components include 100 grams of dried okra or 500 grams of fresh okra, 250 grams of lamb cut into cubes, 50 grams of butter, 1 liter of water or broth, 3 tomatoes, 1 onion, juice of 1 lemon, and 5 grams of salt. Optionally, 2 cloves of garlic may also be used. The proportion and selection of these ingredients are essential in determining the dish’s distinctive flavor and texture.

Preparation

The okras are trimmed with a conical cut at the stems; peeling tools can also be used during this process. The trimmed okra is washed, drained, and used whole. To prevent discoloration, it is recommended to soak them in lemon water. For dried okra, the lined okras are lightly rubbed between a clean cloth to remove fine hairs.

During cooking, butter and lamb are sautéed; then chopped onions, tomatoes, and optional garlic are added. Cooking continues with the addition of broth or hot water. After the meat softens, lemon juice and okra are added. It is important not to crush the okras and to avoid excessive stirring. The dish is cooked over low heat for approximately 30 minutes and served hot.

Geographical Boundaries and Production Conditions

The fame and production method of the dish are directly linked to the Amasya province. All production stages must be carried out within this geographical boundary. The okra cleaning and cooking techniques rely on regional knowledge and skills.

Inspection Process

Inspections are carried out under the coordination of the Yeşilırmak Basin Development Union, with participation from the Amasya Tourism Association and the Amasya Provincial Directorate of Agriculture and Forestry. A minimum three-person inspection board conducts inspections at least once a year; additional inspections may occur if necessary. Inspection reports are submitted to the Turkish Patent and Trademark Office. Compliance with the production method and ingredients is monitored, and any discrepancies are reported to the relevant person or organization.