Amasya Ayva Gallesi Product Description and Distinguishing Features: Amasya Quince Dessert (Ayva Gallesi): It is a dish produced using quince, lamb neck meat, chickpeas, powdered white sugar, and water. The history of Amasya Quince Dessert dates back to the Ottoman period. It holds a significant place in the culinary culture of Amasya province, especially being served on special occasions such as holidays that coincide with the autumn months. With its specific choice of ingredients tied to the geographical region, it establishes a connection between its fame and the geographical boundary. Production Method: Below are the required components and production method to make Amasya Quince Dessert (Ayva Gallesi) for 4 people. Ingredients: - 4 large quinces - 1/2 kg lamb neck meat - 200 g chickpeas - 250 g powdered white sugar - 800 ml water Method: 1. Wash chickpeas and lamb neck meat, then boil them together with water in a pressure cooker. Once cooled, separate the lamb meat from bones and fat. 2. Dice the lamb meat and combine it with chopped quinces and sugar. Add this mixture to the pot with the meat broth and chickpeas. 3. Cook until it reaches a boil, then let it simmer and cool. Amasya Quince Dessert is served warm. All stages of its production, processing, and other procedures must take place within the specified geographical boundary due to the dish's historical roots and the specific selection of ingredients tied to the region.