Amasya Keşkeği

Amasya Keşkeği is a traditional dish specific to Amasya, prepared using whole grain wheat, lamb meat, beef bone marrow, sheep tail fat, chickpeas, çemen, salt, and water. All ingredients are placed intact in a clay pot known as a “cab” and cooked in a stone oven fueled by wood fire for at least 12 hours. This dish holds an important place in local culture, particularly as a dish served at weddings and special occasions.

Description and Distinctive Characteristics

Amasya Keşkeği is characterized by the use of ingredients in their whole, unground form during preparation and cooking. None of the components are pounded or ground; as a result, after cooking, the ingredients remain distinct and visibly whole. This feature is the most important distinguishing trait of the Amasya method. The primary ingredients include whole grain wheat, bone-in lamb meat (typically from the leg or loin region), beef bone marrow, sheep tail fat, chickpeas, and a mixture of çemen.

No sauce is used during production; however, during the cooking process, excess fat that accumulates on the surface of the keşkeği is collected, mixed with hot water and optionally a small amount of sauce, and transformed into a sauce that can be poured over the dish when served. This sauce adds a unique flavor and visual appeal to the presentation of the dish.

Amasya Keşkeği (Türkiye Culture Portal)

Production Method

Ingredients

The ingredients used in the production of Amasya Keşkeği and their average quantities are as follows:

• 1 kg whole grain wheat (keşkeklik),
• 500 g lamb meat (from the leg or loin region; roast-quality meat is preferred),
• 200 g beef bone marrow,
• 200 g sheep tail fat,
• 100 g chickpeas,
• 30 g çemen (dissolved in 1 tablespoon of water),
• 10 g salt,
• Approximately 4 liters of water.

Preparation

Keşkeği is prepared by layering wheat, lamb meat, çemen, chickpeas, sheep tail fat, salt, bone marrow, and water inside a special clay pot called a “cab.” The pot is sealed and placed in a stone oven heated by wood fire, where it is cooked over low, steady heat for at least 12 hours.

At the end of the cooking process, the fat that has accumulated on the surface of the keşkeği is collected in a pan. This fat is then mixed with hot water and, optionally, a small amount of sauce to create a sauce. The cooked keşkeği is portioned onto plates and served with the sauce poured over it, according to preference.

Geographical Indication Information

Amasya Keşkeği was officially registered as a geographical indication by the Turkish Patent and Trademark Office on 28 July 2022. The registration applies exclusively to products produced within the boundaries of Amasya Province. (Registration number: 1183)

Inspections are conducted regularly by a four-member inspection board composed of experts from Amasya University School of Social Sciences, Amasya Tourism Association, Amasya Municipality, and coordinated by the Yeşilırmak Basin Development Union. Inspections occur at least once per year, with additional inspections carried out as needed. During inspections, compliance with ingredient specifications, production methods, and correct use of the geographical indication logo are verified.

This registration is carried out to preserve the uniqueness of Amasya Keşkeği, standardize local production techniques, and guarantee the quality of the registered product.