Amasya yanuç is a traditional pastry unique to Amasya province, prepared with various fillings and cooked on a griddle. As one of the distinctive flavors of Amasya cuisine, this product is frequently enjoyed both in daily meals and on special occasions such as holidays and weddings. Offered in varieties such as cheese, minced meat, potato, and spinach fillings, Amasya yanuç is a product that requires skill in both preparation and cooking. The entire production process takes place within the boundaries of Amasya province, and it was registered as an origin mark on 22 November 2023.

Distinctive Features

One of the most important features of Amasya yanuç is its versatility in terms of fillings. Available in varieties such as cheese with parsley, minced meat, potato, and spinach, this product stands out due to its traditional methods in dough preparation, filling, and cooking. The dough used consists of wheat flour, salt, yeast, and water. The product is preferably cooked on a griddle or pan, traditionally over a wood fire. During cooking, it is essential that both sides of the product are evenly browned.

The process from preparing the filling to cooking requires the skill of an experienced cook. In particular, achieving even cooking, the proper consistency, and maintaining the correct ratio of ingredients are crucial for the product’s authentic structure. It is recommended to serve the pastry hot, brushed with butter. The absence of any additives in the product is one of its traditional characteristics.

^{Amasya Yanuç (Kültür Portalı)}

Production Method

Dough Preparation

The dough is prepared using 1 kg bread wheat flour, 0.6 liters of water, 20 g salt, and 10 g fresh yeast. All ingredients are mixed in a large bowl and kneaded for approximately 10 minutes until an elastic, glossy, and homogeneous consistency is achieved. The prepared dough is left to rest for at least 1 hour to ferment. Afterwards, the dough is divided into 6, or optionally 12, equal portions. These portions are hand-rolled into balls and left to rest a second time for 20 minutes.

Filling Preparation

The procedure varies according to the type of filling:

• Cheese filling: Mix 500 g cheese, 15 g butter, and optionally 30 g parsley, 30 g green onion, and 5 g red pepper flakes.
• Minced meat filling: Sauté 350 g minced meat, 100 g dry onion, 50 g butter, 10 g salt, and optionally 30 g parsley with 5 g black pepper or red pepper flakes for approximately 15 minutes.
• Potato filling: Sauté 500 g boiled potatoes, 100 g dry onion, 10 g salt, and optionally 30 g parsley with 5 g spices for approximately 10 minutes.
• Spinach filling: Sauté 500 g chopped spinach, 100 g dry onion, 10 g salt, and 5 g red pepper flakes for 15 minutes.

Shaping and Cooking

The rested dough portions are rolled out with a rolling pin to a thickness of approximately 1–1.5 mm. Half of the rolled sheet is spread with the prepared filling, and the other half is folded over to form a half-moon shape. The products are preferably cooked on a griddle heated over a wood fire or on a suitable pan, ensuring both sides are evenly browned. Once cooking is complete, butter can optionally be brushed on top, and the products are served hot.

Geographical Indication and Inspection

Amasya yanuç was registered as an origin mark by the Turkish Patent and Trademark Office on 22 November 2023 under Industrial Property Law No. 6769. The registration number of the product is 1501, and the applicant is the Yeşilırmak Basin Development Union. The traditional methods used in the preparation of Amasya yanuç, regional craftsmanship skills, and locally sourced ingredients have created a strong reputation linking the product to Amasya province. Therefore, all stages of production, processing, and cooking must take place exclusively within Amasya province.

Inspection of the product is carried out under the coordination of the Yeşilırmak Basin Development Union. Inspections are conducted at least once a year and additionally when necessary or upon complaint. These inspections verify the suitability of the ingredients, correctness of the production method, cooking and serving processes, and proper use of the origin and geographical indication labels. Inspection results are reported annually to the Turkish Patent and Trademark Office (Türk Patent ve Marka Kurumu), and, if required, support can be sought from public institutions or experts.