Amasya Forget Me Not Dessert Product Description and Distinguishing Features: Amasya Unutma Beni Tatlısı is a traditional dessert originating from the Amasya province. It is prepared by slicing stale whole wheat bread and soaking it in a hot mixture of boiling water, granulated sugar, and grape molasses. Once the bread absorbs the sweet syrup, it is topped with a generous amount of crushed walnuts. This dessert is typically made fresh daily and is best enjoyed immediately after preparation. Amasya Unutma Beni Tatlısı has a long-standing history in the culinary heritage of Amasya and holds an important place in local traditions. It is commonly enjoyed both during special celebrations and as part of everyday meals, reinforcing its strong cultural ties to the region. The name "Unutma Beni Tatlısı", which translates to "Don't Forget Me Dessert", highlights the emotional and cultural value this sweet treat holds for the people of Amasya. Preparation Method: Below are the ingredients and steps required to make a batch of Amasya Unutma Beni Tatlısı (Don't Forget Me Dessert) suitable for 5 servings: Ingredients: - 350 g granulated sugar - 700 ml grape molasses - 1 liter of water - 500 g stale whole wheat bread - 200 g crushed walnuts Preparation Steps: Begin by bringing water to a boil in a large pot. Add granulated sugar and grape molasses to the boiling water, stirring until fully dissolved. Next, slices of stale village bread, each approximately 7 cm thick, are dipped briefly into the hot syrup mixture and then removed. Once the bread slices are soaked, crushed walnuts are sprinkled generously on top. The dessert is then served either on a large tray or in individual portions. Amasya Unutma Beni Tatlısı is a dessert that is both prepared and enjoyed fresh every day. Production Within the Geographical Region: Due to its deep cultural and historical roots in Amasya, all stages of the production, preparation, and serving of Amasya Unutma Beni Tatlısı take place strictly within the geographical boundaries of the province. Its strong ties to local traditions and regional identity make it an essential part of the area’s culinary landscape.