Amasya Meat with Flower Okra Dish

Amasya etli çiçek bamyası yemeği is a traditional dish specific to the province of Amasya in Türkiye and is protected under the Industrial Property Law No. 6769 as a geographical indication. The product, applied for on 9 March 2021, was officially registered on 22 November 2021 by the Yeşilırmak Basin Development Union. The geographical indication aims to safeguard the unique components and production methods of Amasya’s culinary culture.

Product Characteristics

This dish is prepared by cooking small-sized light green flowering okra with lamb meat. The variety of okra used is distinguished by its ability to retain its texture without releasing slime during cooking; this property is achieved through proper cleaning and the use of lemon juice. These techniques, which require skill and precision, are recognized as a distinctive culinary expertise of the Amasya region.

Ingredients

Amasya etli çiçek bamyası yemeği is prepared using carefully selected ingredients. The main components include 100 grams of dried okra or 500 grams of fresh okra, 250 grams of cubed lamb, 50 grams of butter, 1 liter of water or meat broth, three tomatoes, one dried onion, the juice of one lemon, and 5 grams of salt. Additionally, two cloves of garlic may be added optionally. The proportions and selection of these ingredients are essential to defining the dish’s original flavor and texture.

Preparation

The okra is cleaned by cutting off the stems in a conical shape; okra peeling tools may also be used during this process. The cleaned okra is washed, drained, and used whole. It is recommended to soak the okra in lemon water to prevent discoloration. When using dried okra, the pods arranged in strings are gently rubbed between a clean cloth to remove their fine hairs.

During cooking, butter and lamb are sautéed; then chopped onion, tomato, and optional garlic are added. Cooking continues with the addition of meat broth or hot water. Once the meat has softened, lemon juice and okra are added. It is important that the okra does not break apart and that the dish is not stirred excessively. The dish is cooked over low heat for approximately 30 minutes and served hot.

Geographical Boundary and Production Conditions

The reputation and production method of the dish are directly linked to the province of Amasya. All stages of production must be carried out within this geographical boundary. The cleaning and cooking techniques are based on local knowledge and traditional skills.

Monitoring Process

Monitoring is conducted under the coordination of the Yeşilırmak Basin Development Union, with the participation of the Amasya Tourism Association and the Amasya Provincial Directorate of Agriculture and Forestry. A monitoring board of at least three members conducts inspections at least once a year, with additional inspections carried out as needed. Inspection reports are submitted to the Turkish Patent and Trademark Office. Compliance with the production method and ingredients is verified; any non-compliance is reported to the relevant individual or institution.