Amasya Stuffed Broad Beans Product Description and Distinctive Features: Amasya Bean Stuffed Grape Leaves (Baklalı Dolma) is a traditional dish from the Amasya region. It is made by filling grape leaves with a mixture of boiled beans and cracked wheat, then cooking it together with bone-in meat. The dolmas are rolled in a hexagonal shape. To serve, the dolmas are arranged on a copper tray with the meat placed on top, accompanied by yogurt and garnished with onions. The dish can also be enhanced with a drizzle of fried onions in butter. Both fresh and pickled grape leaves can be used, with the young leaves being the preferred choice. The origins of Amasya Bean Stuffed Grape Leaves date back to ancient times. This dish is commonly prepared during festivals, special celebrations, and particularly at weddings. The inclusion of legumes in the recipe symbolizes prosperity, and it is believed to bring blessings to the home of a newlywed couple. While rolling the dolmas, a small item known as "nişan" (an engagement token, such as an olive pit, cherry, or a small gold coin) is hidden in one of them. It is said that whoever finds the nişan while eating will have their wish granted. This dish won the first prize at the 2nd International Izzet Baysal Culinary Days Competition in 2016. Because of these traditions, Amasya Bean Stuffed Grape Leaves are closely tied to a specific region and are famous for their unique qualities. s Preparation of the Dish: The beans and cracked wheat are soaked separately in water for one day. The following day, they are drained, and each is boiled separately for 15 minutes. Fresh parsley, dill, and onions are cleaned and finely chopped. Once the beans and wheat have been drained, the skins of the beans are peeled. They are then placed in a medium-sized mixing bowl, and parsley, onions, dill, tomato paste, and salt are added and thoroughly mixed. The prepared filling is then placed inside grape leaves and rolled into a hexagonal shape using the palm. In a pot, bone-in meat is placed at the bottom, and the stuffed grape leaves are arranged on top. Salt and water are added, and a porcelain plate is placed over the dolmas. The pot is then cooked over medium heat for about 1 hour, until the meat and dolmas are tender. Serving the Dish: The pot is carefully overturned onto a large copper tray, so that the dolmas are at the bottom and the meat is on top. Yogurt is added on top and garnished with onions. The dish can also be drizzled with fried onions in butter for extra flavor.