Amasya Toyga Soup

Amasya toyga soup is a traditional soup from Amasya province in Türkiye, based on strained yogurt. It is protected under the Industrial Property Law No. 6769 as a geographical indication and was registered on 1 December 2021. The registering authority is the Amasya Chamber of Commerce and Crafts.

The word “toyga” means hulled white wheat and has its origins in Central Asia. This soup is a traditional dish served in Amasya’s culinary culture especially at weddings and special gatherings. The yarma used in its production is sourced exclusively from Amasya province and prepared using traditional methods. Therefore, a strong link exists between the product and its geographical origin.

Ingredients and Preparation Process

Amasya toyga soup is made with strained yogurt, boiled chickpeas, hulled wheat known locally as “yarma” or “dövme,” wheat flour, egg yolk, butter and dried mint. The strained yogurt is obtained from goat, cow or buffalo milk. The yarma is produced by boiling and drying a hard variety of wheat called “üveyik,” then removing the husk through traditional pounding techniques.

The preparation process requires skill to achieve the correct consistency. Yogurt, flour and egg yolk are whisked together with water and transferred to a pot, after which yarma is added and continuously stirred while boiling. Once boiled chickpeas are added, the mixture is cooked until the yarma becomes soft. In the final stage, mint sautéed in butter and salt are added to complete the soup. If the consistency becomes too thick, water may be added at any stage.

Cultural and Geographical Context

Amasya toyga soup is linked to its geographical boundaries not only by its ingredients but also by its method of production. The preparation of yarma and the making of the soup require regional techniques and expertise. Consequently, all production stages are carried out within the boundaries of Amasya province. The traditional structure of the soup is preserved through local knowledge and practice.

Monitoring and Protection

Monitoring of the product is conducted at least once a year under the coordination of the Amasya Chamber of Commerce and Crafts. The monitoring body consists of experts representing Amasya University Amasya School of Social Sciences, Amasya Tourism Association and the registering authority. During inspections, criteria are evaluated regarding the suitability of ingredients, adherence to production methods, consistency control and proper use of the geographical indication mark. Inspection reports are submitted to the Turkish Patent and Trademark Office.