Amasya Sıkma Tarhanası is a traditional tarhana variety unique to Amasya province in Türkiye. It is protected under a Protected Geographical Indication, registered on December 23, 2022, with registration number 1300 under the Industrial Property Law No. 6769. The registration was carried out by the Yeşilırmak Basin Development Union. Shaped by the region’s climate and cultural practices, Amasya sıkma tarhanası holds a significant place in local cuisine.

Product Characteristics

Amasya Sıkma Tarhanası is made by mixing cracked wheat (yarma), strained yogurt, eggs, wheat flour, salt, and milk to form a dough, which is cooked over a wood fire, hand-shaped by squeezing, and dried in the sun. Each piece weighs approximately 50 grams. The cooked dough is white, turning yellow during the drying process. It has a firm texture and is distinguished by its sour taste and aroma. These characteristics are directly tied to the selection of ingredients and the traditional production method.

Preparation

The production process uses 5 kg of strained yogurt, 1.25 kg of cracked wheat, 2 eggs, 150 g of wheat flour, 350 g of salt, and 400 ml of milk. Washed and drained cracked wheat is mixed with strained yogurt in a pot. In a separate container, milk, flour, and eggs are combined and added to the mixture. The resulting dough is cooked over a wood fire at 250°C for approximately 20 minutes. After cooking, salt is added, and the mixture is stirred continuously until it cools. From the cooled dough, 50-gram portions are taken and shaped by pressing with the four fingers (excluding the thumb) in the palm of the hand.

The shaped pieces are placed on food-safe cloth to prevent sticking and dried in sunlight for 7 days. For the first two days, the pieces are turned to ensure even drying. The dried tarhana is packaged in vacuum-sealed bags of 20 pieces each and can be stored in a moisture-free environment for up to one year.

Geographical and Cultural Significance

Amasya Sıkma Tarhanası holds a prominent place in Amasya’s culinary culture. Its reputation is directly linked to its geographical origin. The selection of ingredients and the production process are carried out exclusively within the boundaries of Amasya province, ensuring its protection under the Protected Geographical Indication.

Inspection Process

The production and marketing of Amasya Sıkma Tarhanası are subject to regular inspections at least once a year. The inspection body, coordinated by the Yeşilırmak Basin Development Union, consists of expert representatives from Amasya University’s Vocational School of Social Sciences, the Amasya Tourism Association, and the Amasya Provincial Directorate of Agriculture and Forestry. The inspection focuses on ensuring the product’s authenticity and compliance with geographical indication standards. Key criteria include the suitability of all ingredients, particularly the cracked wheat, and adherence to the described traditional production method.

Additionally, the correct and visible use of the “Amasya Sıkma Tarhanası” label and the Protected Geographical Indication emblem on the product or at the production facility is evaluated. These criteria are regularly reviewed to protect both the physical and cultural identity of the product.