Amasya quince gallee is a traditional dish unique to Amasya province in Türkiye, prepared with quince, sheep neck meat, chickpeas, granulated white sugar, and water. With its deep-rooted history dating back to the Ottoman period, it holds a special place in Amasya’s culinary culture. This dish is particularly served during autumn months and on special occasions such as holidays, and has been preserved across generations by the local community.

Geographical Indication and Registration Information

Amasya quince gallee is protected under a geographical indication with a Protected Geographical Indication as per the Industrial Property Law No. 6769. The registration was completed by the Yeşilırmak Basin Development Union on December 13, 2022. The dish’s reputation is directly tied to Amasya province, with its ingredient selection and production method intrinsically linked to this geographical boundary. Therefore, all production stages must take place within Amasya province.

Production Method

To prepare Amasya quince gallee for four servings, large quinces are selected. Sheep neck meat and chickpeas are thoroughly washed and cooked together with water in a pressure cooker. Once cooked, the meat is cooled, separated from bones and fat, and cut into bite-sized pieces. The quinces are diced or sliced into rings and added, along with granulated white sugar, to the pot containing the meat broth and cooked chickpeas. The mixture is cooked until it reaches a boil. After cooking, the dish is left to cool and served lukewarm.

Distinctive Characteristics

Amasya quince gallee stands out for its unique combination of sweet and savory elements. The fruity aroma of quince blends with the richness of sheep meat and the texture of chickpeas, creating a distinctive flavor profile. This composition is shaped by the region-specific selection of ingredients, reinforcing the dish’s reputation tied to its geographical origin.

Inspection Process

A three-member inspection body, coordinated by the Yeşilırmak Basin Development Union, oversees compliance with geographical indication standards. This body includes experts from Amasya University’s Vocational School of Social Sciences and the Amasya Tourism Association. Inspections are conducted at least once a year, with additional checks performed as needed or in response to complaints.

Inspection criteria include:

• Suitability of the ingredients used,
• Adherence to the production method,
• Correct use of the “Amasya Quince Gallee” label and the sign of origin emblem.

Expert support from public or private institutions may be sought during inspections. The registering institution is authorized to manage legal processes to protect the product’s rights.