Amasya Quince Cellar

Amasya Quince Galli; a traditional dish prepared using quince, lamb neck meat, chickpeas, powdered white sugar, and water. With its deep roots dating back to the Ottoman period, it holds a special place in Amasya’s culinary culture. This dish, particularly served during autumn months and special occasions such as holidays, has been preserved across generations by the local population.

Geographical Indication and Registration Information

Amasya Quince Galli has been registered as a geographical indication under the type of designation of origin pursuant to Law No. 6769 on Industrial Property. The registration process was carried out by the Yeşilırmak Basin Development Union and officially took effect on 13 December 2022. The product’s reputation is directly linked to Amasya Province; the selection of ingredients and production method have become synonymous with its geographical boundaries. Therefore, all production stages must take place within the borders of Amasya Province.

Production Method

To prepare Amasya Quince Galli for four people, large quinces are first selected. Lamb neck meat and chickpeas are carefully washed and boiled together with water in a pressure cooker. Once boiling is complete, the meat is cooled, separated from bones and fat, and cut into small cubes. The quinces are cut into cubes or rings, then added to the pot with the meat broth and boiled chickpeas along with powdered white sugar. The mixture is cooked until it reaches boiling point. After cooking is complete, the dish is left to cool. Amasya Quince Galli is served warm.

Distinctive Characteristics

Amasya Quince Galli stands out due to its unique composition combining sweet and savory elements. The fruity aroma of the quince blends with the richness of lamb meat and the texture of chickpeas to create a distinctive flavor profile. This combination is shaped by local ingredient preferences in the Amasya region, reinforcing the dish’s reputation through its geographical boundaries.

Monitoring Process

To ensure compliance with geographical indication criteria, a three-member monitoring body has been established under the coordination of the Yeşilırmak Basin Development Union. This body includes experts from the Amasya University School of Social Sciences and the Amasya Tourism Association. Monitoring inspections are conducted at least once a year and may be carried out at any time if necessary or upon complaint.

The monitoring criteria are as follows:

• Appropriateness of the ingredients used,
• Adherence to the production method,
• Correct use of the designation emblem and the term “Amasya Ayva Gallesi”.

Services may be obtained from public and private institutions during the monitoring process. The registering body has the authority to initiate legal proceedings to protect the rights associated with the geographical indication.