Amasya Yanuc Product Description and Distinguishing Features: Amasya Yanuç is a traditional pastry unique to the Amasya province. It is made by preparing a dough from wheat flour, water, salt, and yeast, which is then filled with a variety of ingredients. A variety of fillings are used in the preparation of Amasya Yanuç, including cheese, minced meat, spinach, potatoes, parsley, green onions, dry onions, salt, black pepper, and red pepper flakes. Depending on the filling selected, Amasya Yanuç can be made in different versions, such as cheese-filled, cheese-parsley, cheese-green onion, minced meat, potato-filled, and spinach-filled, and offered to consumers. Amasya Yanuç holds great significance in the culinary traditions of the Amasya province. It is commonly enjoyed not only in daily meals, especially during breakfast, but also on special occasions like weddings, holidays, and festivals. The preparation and cooking of Amasya Yanuç require skill and expertise, particularly when it comes to ensuring both sides of the pastry are cooked evenly and mastering the art of making the filling. This expertise is what gives Amasya Yanuç its distinctiveness, and its strong connection with the Amasya province further boosts its reputation. The pastry is preferably cooked on griddles or pans suitable for food contact, ideally heated with wood fire, which helps achieve the best flavor and a uniform texture. Preparation of Amasya Yanuç: In a large enough bowl, flour, salt, yeast, and water are combined, and the dough is kneaded thoroughly for about 15 minutes until it becomes shiny, soft, smooth, slick, non-sticky, and elastic. After kneading, the dough is left to rest for at least 1 hour for fermentation. From the rested dough, 6 equal pieces are cut to form dough balls. For smaller-sized Amasya Yanuç, the dough can be divided into 12 equal pieces to make smaller dough balls. The rolled dough balls are then set aside for an additional 20 minutes for further fermentation. For the cheese-filled, cheese-parsley, and cheese-green onion fillings, the necessary ingredients are mixed together to create the filling. For the minced meat filling, the required components are combined and sautéed for about 15 minutes to prepare the filling. For the potato filling, the ingredients are mixed and sautéed for approximately 10 minutes to create the potato filling. For the spinach filling, the required ingredients are mixed and sautéed for about 15 minutes to prepare the filling. Next, the rested dough is rolled out thinly into a circular shape with a diameter ranging from 25-50 cm, depending on the size of the dough balls. The filling is placed on one half of the rolled-out dough, and the other half is folded over to cover the filling, forming a semi-circle shape. Cooking and Serving: For cooking, griddles or pans suitable for food contact are used, and it is recommended to cook the product over a wood fire to enhance the flavor. The product should be flipped periodically to ensure even cooking on both sides. Once cooked, Amasya Yanuç can optionally be brushed with butter. It is then presented to consumers either in bulk or in food-contact suitable packaging, following relevant food regulations and providing the necessary label information. Amasya Yanuç is served to consumers either whole or sliced. It is recommended to serve and consume it while still hot.