Dishes you should try in Amasya: Amasya Çöreği (Amasya bread rolls), Amasya Etli Çiçek Bamyası (okra with meat), Baklalı Dolma (broad-bean stuffed vegetables) and Toyga Çorbası (yoghurt and wheat soup). This guide also covers the local products to buy and what Amasya is famous for.
Last updated:
A traditional çörek that received a geographical indication on 24 August 2021; its twisted (burmalı) variety was registered separately in 2022.
A meat dish made with small, fresh çiçek okra; it received a geographical indication on 22 November 2021.
A stuffed dish specific to Amasya, registered on 17 August 2021.
A traditional soup made with yoghurt and wheat, registered on 1 December 2021.
An aubergine dish that received a geographical indication on 5 April 2022.
Keşkek (wheat and meat porridge), registered on 28 July 2022.
A layered pastry registered on 16 June 2022.
Keşkek, prepared by boiling and pounding cracked wheat and meat for a long time, is the traditional dish of wedding and holiday tables in Amasya.
Amasya pastırma is prepared by coating beef with a spiced mixture called çemen and drying it. It holds an important place among the city's traditional meat products.
Prepared by simmering and pounding cracked wheat and meat for a long time, keşkek is the traditional dish of wedding and festival tables in Göynücek.
Baked in a clay tandoor, this traditional bread is essential at village tables in Göynücek.
The best-known of the district's agricultural products; it is said to be grown in the fertile Çekerek plain.
Keşkek, prepared by boiling and pounding cracked wheat and meat for a long time, is the traditional dish of wedding and festival tables in Gümüşhacıköy.
Baked in a clay tandır oven, this traditional bread is indispensable at village tables in Gümüşhacıköy.
Leblebicilik (roasted chickpea making), a traditional craft, still keeps its importance in the district today.
Keşkek, prepared by boiling and pounding cracked wheat and meat for a long time, is the traditional dish of wedding and holiday tables in Hamamözü.
This traditional bread, baked in a clay tandır oven, is indispensable on village tables in Hamamözü.
Merzifon's traditional pide, known for its thin dough and generous fillings. Baked in stone ovens in minced meat, cheese and egg varieties.
Keşkek, prepared by boiling and pounding cracked wheat and meat for a long time, is the traditional dish of wedding and holiday tables in Merzifon.
Pastırma, prepared by drying beef coated with çemen, is Merzifon's traditional meat product.
Onion kebab made with lamb and plenty of Suluova's famous onions, baked together in the oven. Caramelised onions add a slightly sweet aroma to the dish.
Keşkek, prepared by boiling cracked wheat and meat for a long time and then pounding them together, is the traditional dish of wedding and holiday feasts in Suluova.
Keşkek, made by boiling wheat and meat for a long time and then pounding them, is the traditional dish of wedding and holiday tables in Taşova.
This traditional bread, baked in a clay tandır oven, is indispensable on village tables in Taşova.
Sultans such as Murad II, Mehmed the Conqueror and Selim I served as princes in Amasya.
The circular that effectively began the National Struggle was issued in Amasya.
The city's emblematic legend tells how Ferhat pierced the mountains for Şirin.
Amasya is known for 7 local dishes, above all Amasya Çöreği (Amasya bread rolls), Amasya Etli Çiçek Bamyası (okra with meat), Baklalı Dolma (broad-bean stuffed vegetables) and Toyga Çorbası (yoghurt and wheat soup). A traditional çörek that received a geographical indication on 24 August 2021; its twisted (burmalı) variety was registered separately in 2022.
Amasya is known for Amasya Çöreği (Amasya bread rolls), Amasya Misket Elması (Amasya misket apples) and City of princes. Its best-known sights include Royal Rock Tombs and Amasya Castle (Harşena).
Local products and souvenirs to buy in Amasya include Amasya Misket Elması (Amasya misket apples).