Amasya Sıkma Tarhanası

Amasya Sıkma Tarhanası is a traditional type of tarhana unique to the province of Amasya. It is protected as a geographical indication under Law No. 6769 on Industrial Property and was registered on 23 December 2022 with registration number 1300. The holder of the registration is the Yeşilırmak Basin Development Union. Amasya Sıkma Tarhanası has been shaped by the region’s climate and cultural practices and has established a lasting place in local cuisine.

Product Characteristics

Amasya Sıkma Tarhanası is produced by mixing dough made from broken wheat, strained yogurt, eggs, wheat flour, salt, and milk. The dough is baked over a wood fire, then manually squeezed and shaped before being dried in the sun. Each piece weighs approximately 50 grams. The baked dough is initially white but turns yellow after the drying process. It has a firm texture and is distinguished by its sour taste and aroma. These characteristics are directly linked to the selection of ingredients and the traditional production method.

Production Process

In production, 5 kg of strained yogurt, 1.25 kg of broken wheat, 2 eggs, 150 g of wheat flour, 350 g of salt, and 400 ml of milk are used. The washed and strained broken wheat is mixed with the strained yogurt in a pot. A separate mixture of milk, flour, and eggs is then added to complete the dough. This dough is baked over a wood fire at 250°C for approximately 20 minutes. After baking, salt is added and the mixture is continuously stirred until it cools. From the cooled dough, 50-gram portions are cut. Each portion is shaped by holding it in the palm and pressing with the four fingers excluding the thumb.

The shaped pieces are laid on a food-safe cloth to prevent sticking and dried in sunlight for seven days. To ensure even drying, the pieces are turned over during the first two days. The dried tarhanas are sold in vacuum-sealed packages of 20 pieces each. They can be stored for up to one year in a dry environment.

Geographical Link and Cultural Significance

Amasya Sıkma Tarhanası holds a prominent place in Amasya’s culinary culture. The product’s reputation is directly tied to its geographical origin. The selection of ingredients and the entire production process take place exclusively within the boundaries of Amasya province. For this reason, the product is protected by a geographical indication.

Monitoring Process

The production and marketing of the product are subject to regular inspections at least once a year. The inspection body consists of expert representatives from Amasya University School of Social Sciences, Amasya Tourism Association, and Amasya Provincial Directorate of Agriculture and Forestry, coordinated by the Yeşilırmak Basin Development Union. The key criteria assessed during inspections aim to guarantee the product’s authenticity and the protection of its geographical indication. First, the suitability of all ingredients used in production, especially broken wheat, is verified. Next, it is checked whether the production process adheres strictly to the described traditional method.

Finally, the correct and visible use of the term “Amasya Sıkma Tarhanası” and the geographical indication emblem on the product or within the production facility is evaluated. These criteria are regularly reviewed to preserve both the physical and cultural identity of the product.