Burmalı Amasya çöreği (Amasya twisted pastry) is a traditional pastry specific to the cuisine of Amasya, Türkiye. It is prepared by dividing dough made from wheat flour, salt, dry yeast, and chickpea water into portions, rolling them out, spreading a mixture of poppy seeds blended with olive oil and walnut kernels between the layers, twisting the sheets into a spiral shape, and then baking. Chickpea water is prepared by mixing chickpeas with sugar and leaving them in warm water for three days, and it plays a decisive role in the fermentation of the dough.
The production of burmalı Amasya çöreği, which has a deep-rooted history, has continued since 1925. With its unique fermentation method and twisted form, the product is preserved as a delicacy specific to the Amasya province, protected by its geographical boundary and reputation.
Burmalı Amasya Çöreği (Türk Patent ve Marka Kurumu)
Production Method
Ingredient Amounts (for 5 pieces of pastry)
• 750 g wheat flour
• 500 ml water
• 20 g dry yeast
• 15 g salt
• 200 ml chickpea water
• 200 ml olive oil (for rolling the dough)
• 150 g ground poppy seeds
• 100 ml olive oil (for the filling)
• 100 g walnut kernels
• 1 egg
• 15 ml olive oil (for the topping)
Preparation
Chickpea water is prepared beforehand; chickpeas are pounded, mixed with sugar and warm water, and left in a humid environment exposed to sunlight for three days. The fermented chickpea water is used in dough making either as a substitute for yeast or together with yeast.
For the dough, dry yeast, sugar, and warm water are mixed to activate the yeast. Then chickpea water, flour, and salt are added, and the mixture is kneaded into a non-sticky, elastic dough. The dough is divided into five equal pieces, covered, and rested for 15 minutes.
For the filling, ground poppy seeds and olive oil are mixed into a homogeneous mixture. Dough balls are rolled out with a rolling pin on an olive-oiled surface to about 50 cm in diameter. One-quarter of the filling is spread over each sheet of dough, and walnut kernels are sprinkled. The sheets are stacked on top of each other and pressed to spread evenly. The dough is cut in half, then sliced into strips about 3 cm wide from the short side. The strips are stretched by hand, twisted into a spiral shape, and placed on a greased baking tray.
The pastries are brushed with a mixture of egg yolk and olive oil. They are first fermented for 20 minutes in an oven preheated to 100°C for 10 minutes. Then they are baked at 200°C for 20–25 minutes until golden brown. The pastries are sliced and served hot or at room temperature. They can be stored for one day at room temperature, up to six months in vacuum-sealed bags, or in the freezer.
Geographical Indication and Supervision
Burmalı Amasya çöreği was registered as a geographical indication (type: designation of origin) by the Türk Patent ve Marka Kurumu on June 7, 2022, with registration number 1136. The right holder is the Amasya Ticaret ve Sanayi Odası (Amasya Chamber of Commerce and Industry). The product can only be produced within the borders of Amasya province, in accordance with the traditional production method and authentic ingredients. Supervision is carried out under the coordination of the Amasya Chamber of Commerce and Industry by a control committee composed of representatives from the Yeşilırmak Basin Development Union, Amasya University Vocational School of Social Sciences, and Amasya Tourism Association, once a year and additionally upon complaints when necessary. During inspections, the components of the product, as well as the production and processing techniques, are meticulously checked.
