Amasya toyga soup is a traditional yogurt-based soup unique to Amasya province in Türkiye. It is protected under a Protected Geographical Indication, registered on December 1, 2021, under the Industrial Property Law No. 6769. The registration was carried out by the Amasya Union of Craftsmen and Artisans Chambers.

The term "toyga" refers to hulled white wheat and has its origins in Central Asia. This soup holds a significant place in Amasya’s culinary culture, traditionally served at weddings and special gatherings. The wheat used, known locally as “yarma” or “dövme,” is sourced exclusively from Amasya province and prepared using traditional methods, establishing a strong connection between the product and its geographical origin.

Ingredients and Preparation Process

Amasya toyga soup is made with strained yogurt, boiled chickpeas, hulled wheat (yarma or dövme), wheat flour, egg yolk, butter, and dried mint. The strained yogurt is derived from goat, cow, or buffalo milk. The yarma is produced by boiling and drying “üveyik” (a hard wheat variety) and hulling it using traditional techniques.

The preparation process requires skill to achieve the desired consistency. The yogurt, flour, and egg yolk are whisked with water and placed in a pot. The yarma is added, and the mixture is cooked with constant stirring until it boils. Boiled chickpeas are then incorporated, and the soup is cooked until the yarma softens. Finally, dried mint sautéed in butter and salt are added to complete the dish. Additional water can be added at any stage to adjust the thickness.

Cultural and Geographical Context

Amasya toyga soup is defined not only by its ingredients but also by its production methods, which are tied to the geographical region. The production of yarma and the preparation of the soup require region-specific techniques and expertise. Therefore, all production stages must take place within the boundaries of Amasya province. The soup’s traditional character is preserved through local knowledge.

Inspection and Protection

The product is inspected at least once a year under the coordination of the Amasya Union of Craftsmen and Artisans Chambers. The inspection body consists of one expert representative each from Amasya University’s Vocational School of Social Sciences, the Amasya Tourism Association, and the registering institution. Inspections evaluate ingredient compliance, adherence to the production method, consistency control, and proper use of the Protected Geographical Indication. Inspection reports are submitted to the Turkish Patent and Trademark Office.