Amasya Kaypağı

Amasya Kaypağı, also known as Amasya Piruhisi, is a type of mantı that belongs to the traditional dough-based dishes of Amasya’s culinary culture. It is made from a dough prepared with special-purpose wheat flour, egg, and salt, and is served either fresh or dried. The dish is filled with a yogurt-based mixture and sealed in a triangular shape, distinguishing itself from similar dishes through its unique characteristics such as the thickness of the dough, the number of portions, and its method of preservation by drying. This registered geographical indication product is an important cultural value closely associated with the province of Amasya.

Distinctive Features

The distinguishing feature of Amasya Kaypağı / Amasya Piruhisi is that it can be prepared in two different ways. When made fresh, the filling consists of strained yogurt and parsley; after boiling, it is served with a sauce made of butter, tomato or pepper paste, and spices. The dried version is prepared without filling: the triangular-shaped dough pieces are dried in the sun or in an oven for storage. When consumed, the dried version is boiled and then topped with yogurt and/or tomato or pepper paste sauce. In the fresh version, each mantı weighs approximately 10–15 grams, and one portion contains about 10–12 pieces. In the dried version, a single portion contains 80–100 triangular dough pieces.

Amasya Kaypağı(Türkiye Culture Portal)

Ingredients

The following ingredient quantities are based on a production yield of 5–6 portions:

Dough:

• 1 kg special-purpose wheat flour
• 1 egg
• 10 g salt
• Water (as needed)

Filling (Fresh Version):

• 160 g strained yogurt
• 1 bunch parsley

Sauce:

• 100 g butter
• 50 g tomato or pepper paste
• 5–10 g red pepper flakes and/or mint

Production Process

The dough is mixed with flour, egg, salt, and water, then kneaded until soft. It is divided into sheets and rolled out to dimensions of 20x20 cm. The sheets are cut into 5x5 cm squares. Approximately 2.5 g of yogurt-parsley filling is placed on each square, which is then folded into a triangular shape. The filled dumplings are dusted with flour and left to dry. Once boiled in boiling water, the mantı are placed on plates and topped with butter and tomato or pepper paste sauce, then served hot.

For the dried version, the squares are cut into triangles without filling and then dried in the sun or in an oven. The dried piruhiler are boiled before serving, accompanied by yogurt and/or tomato or pepper paste sauce. This dried form can be packaged and sold, and it can be stored for extended periods.

Geographical Indication and Production Boundary

Amasya Kaypağı / Amasya Piruhisi was registered as a geographical indication by the Turkish Patent and Trademark Office on 21 November 2023 (Registration No: 1498). The geographical indication certification stipulates that the product must be produced exclusively within the boundaries of Amasya province, adhering strictly to traditional methods. The dried version may be sold at retail points in Amasya or online throughout Türkiye.

Monitoring

Monitoring is carried out by a minimum three-member committee coordinated by the Yeşilırmak Basin Development Union, comprising representatives from Amasya University Faculty of Social Sciences, Amasya Provincial Directorate of Agriculture and Forestry, and the Development Union. The product’s ingredients, preparation method, packaging process, and use of the geographical indication mark are inspected annually.