Amasya Spring Description and Distinguishing Features of the Product: Amasya Kaypağı (also known as Amasya Piruhisi) is a traditional dish from the Amasya province, made from a dough prepared with special-purpose wheat flour, eggs, and salt. It is typically made in two variations: one fresh and the other designed for drying. For the fresh Amasya Kaypağı (also known as Amasya Piruhisi), a filling made from strained yogurt and parsley is placed inside the dough, and then it is boiled in water. After boiling, it is served with a sauce made from butter, tomato or pepper paste, red pepper, and/or mint. The dough for the dried Amasya Kaypağı does not include any filling. After boiling, it is served with either a yogurt-based sauce or a sauce made with paste. The dough for Amasya Kaypağı is cut into square pieces with dimensions of 5x5 cm. After adding the yogurt filling, the dough is folded in half to form an isosceles triangle. Each piece weighs between 10-15 grams, and a single portion typically contains around 10-12 pieces of mantı. When the dough is cut into 5x5 cm squares and then divided into triangles before drying, a portion will yield approximately 80-100 triangle-shaped pieces. These pieces are not folded during the filling process. When served with yogurt and sauce, the total weight of the serving is around 250-300 grams. Amasya Kaypağı (also known as Amasya Piruhisi) has a rich history in the Amasya province and holds a prominent place in the region’s culinary traditions. Its unique characteristics, such as the use of a yogurt-based filling and the option to be made for drying, make it distinct to the area. As a result, there is a clear connection between its geographical origin and its local reputation. Amasya Kaypağı is traditionally made in two forms: one fresh and the other for drying. Fresh Preparation: Chopped parsley, thoroughly washed and cleaned, is cut into 3-5 mm lengths and mixed with strained yogurt to create the filling. Separately, a sauce is prepared by sautéing tomato paste, red pepper, and/or mint in butter in a separate bowl. A soft dough is made by mixing flour, salt, egg, and water, then kneading it for about 10 minutes. The dough is divided into 4 equal parts and rolled out to approximately 20x20 cm. It is then cut into 5x5 cm squares, yielding around 64 squares. Each square is filled with 2.5 g of yogurt and parsley filling, folded into a triangular shape, and lightly dusted with flour before being left to dry. To cook, 1400 ml of water is brought to a boil in a pot, and the dough triangles are gently boiled in the water. Once removed using a skimmer, the Amasya Kaypağı (or Amasya Piruhisi) is placed on a plate, and the prepared sauce is poured over it. The dish is served hot. Drying: After cutting the dough of Amasya Kaypağı (or Amasya Piruhisi) into square pieces, it is either spread out in the sun or dried in drying ovens. Once dried, the pieces are packaged in 500 g or 1 kg paper packages or cloth bags and stored in a cool, dry environment. To prepare the yogurt sauce, chopped parsley (cut into 3-5 mm lengths), 160 g of strained yogurt, and 100 ml of water are mixed in a bowl. A sauce is made by sautéing tomato paste, red pepper, and/or mint in butter in a separate bowl. The dried 500 g Amasya Kaypağı (or Amasya Piruhisi) dough is then boiled in 1400 ml of boiling water. After boiling, the dough is removed using a skimmer, placed on a serving plate, and served hot, topped with either yogurt sauce or tomato sauce.