Amasya Toyga Soup Product Description and Distinguishing Features: Amasya Toyga Soup is a traditional dish from the region, made with strained yogurt, chickpeas, a variety of hulled wheat known as yarma or dövme, flour, egg yolk, butter, and a touch of mint. The strained yogurt used in making Amasya Toyga Soup can come from goat, cow, or buffalo milk. As for the yarma, it is produced by boiling hard wheat known as "üveyik", then drying it and traditionally pounding it to remove the husk. Amasya Toyga Soup holds great importance in the culinary traditions of Amasya province, especially being served at weddings and special events. The origins of Amasya Toyga Soup are deep-rooted, and the term "Toyga" refers to peeled white wheat, which has its origins in Central Asia. The unique preparation method of the soup, particularly in how its ingredients are made, is specific to the region and requires expertise, especially in achieving the right consistency for the soup. This regional connection is what defines the soup's identity. Preparation of the Soup: In a pot, strained yogurt, flour, and egg yolk are combined. Then, 200 ml of water is added and mixed. Afterward, another 1000 ml of water is poured in, and the mixture is placed on the stove. Once it begins to heat up, yarma is added, and the mixture is stirred continuously until it starts to boil. After boiling, the soup's consistency is checked periodically, and stirring is necessary to prevent the yarma from sticking to the bottom or forming lumps. About 10-15 minutes after boiling, the boiled chickpeas are added, and the yarma is cooked on low heat until it becomes soft. Once the soup is fully cooked, butter is melted in a small pan, and mint and salt are stirred in. The prepared minted butter is then added to the soup and mixed well, after which the Amasya Toyga Soup is ready to be served. If the soup becomes too thick, additional water can be added at any point.