Amasya yağlısı is a traditional pastry unique to Amasya province in Türkiye, registered with a geographical indication sign of origin. Protected under the Industrial Property Law No. 6769, the application for its registration was submitted on June 3, 2021, and it was officially registered on June 16, 2022, by the Yeşilırmak Basin Development Union, granting it geographical indication protection.

Product Characteristics

Amasya yağlısı is prepared by layering a dough made from wheat flour, water, salt and dry yeast with a filling of sunflower oil, walnut pieces and poppy seeds. It is cooked on a sac (a traditional convex metal griddle). In the yeast-free version, sunflower oil is added to the dough instead of yeast. The product is approximately 40 cm in diameter, circular and has a layered appearance.

Its layered structure, achieved by rolling the dough into a rose-like shape, provides both visual and textural distinction. Amasya yağlısı holds a significant place in Amasya’s culinary culture, traditionally served during special occasions such as weddings, holidays, funerals and circumcisions. This cultural connection reinforces the product’s tie to its geographical origin.

Preparation

The dough is prepared by mixing wheat flour with dry yeast and salt, then gradually adding water while kneading until a soft, non-sticky consistency is achieved. The dough is divided into two portions, covered with a damp cloth and rested briefly. Meanwhile, the filling is prepared by blending crushed walnut pieces, properly processed poppy seeds and sunflower oil into a homogeneous mixture. The rested dough portions are rolled out with a rolling pin, brushed with sunflower oil and evenly spread with the filling. The dough is rolled into a log, then twisted into a rose-like shape.

The rose-shaped dough is rested briefly, then rolled out to approximately 40 cm in diameter and cooked on a sac heated to 200°C for 7 minutes. For the yeast-free version, sunflower oil is added to the dough instead of yeast, with all other steps remaining the same. The product is packaged in food-safe materials and can be stored in a freezer for up to one month.

Geographical Boundary and Production Conditions

All stages of Amasya yağlısı production must take place within the boundaries of Amasya province. This requirement ensures the preservation of the product’s historical and cultural ties to Amasya.

Inspection Process

The product is inspected at least once a year by a three-member inspection body coordinated by the Yeşilırmak Basin Development Union, consisting of experts from Amasya University’s Vocational School of Social Sciences and the Amasya Tourism Association. Inspections focus on ingredient compliance, adherence to the production method and proper use of the sign of origin. Expert support from public or private institutions may be sought when necessary.