Amasya Spring Description and Distinguishing Features of the Product: Amasya Kaypağı / Amasya Piruhisi is a dish produced in the Amasya province using a dough made with special-purpose wheat flour, eggs, and salt, and it is produced in two forms: fresh and for drying. For the fresh Amasya Kaypağı / Amasya Piruhisi, a filling consisting of strained yogurt and parsley is placed inside the dough, and it is boiled in water. After boiling, it is served with a sauce made of butter, tomato or pepper paste, red pepper, and/or mint. The dough of the dried Amasya Kaypağı / Amasya Piruhisi does not have a filling. After boiling, it is served with a yogurt-based sauce and/or a sauce made with paste. The dough of Amasya Kaypağı / Amasya Piruhisi is cut into square shapes with dimensions of 5x5 cm. After adding the yogurt filling, it is folded in half to give it an isosceles triangular shape. Each piece weighs 10-15 g, and there are approximately 10-12 pieces of mantı in one portion. When cut into 5x5 cm squares and then divided again into triangles before drying, approximately 80-100 triangle-shaped pieces are obtained in one portion. These are not folded during the filling process, and when served with yogurt and sauce, they weigh around 250-300 g. Amasya Kaypağı / Amasya Piruhisi has a long history in the Amasya province and holds a significant place in Amasya's culinary culture. Its production, use of yogurt-based filling, and the option for drying make it unique to the geographical region. Therefore, there is a connection between its geographical origin and its reputation.Amasya Kaypağı / Amasya Piruhisi is produced in two forms: fresh and for drying. Fresh Preparation: Chopped parsley, washed and cleaned, is cut into 3-5 mm lengths and mixed with strained yogurt to create the inner filling.A sauce is prepared by sautéing tomato paste, red pepper, and/or mint in butter in a separate bowl. A soft dough is obtained by mixing flour, salt, egg, and water, kneaded for about 10 minutes, and divided into 4 equal parts. The dough pieces are rolled out to approximately 20x20 cm and cut into 5x5 cm squares, resulting in around 64 squares. Each square is filled with 2.5 g of yogurt and parsley filling, folded into a triangular shape, and sprinkled with flour before being left to dry. Boil 1400 ml of water in a pot, and the dough triangles are boiled in the water. Once removed from the water using a skimmer, the Amasya Kaypağı / Amasya Piruhisi is placed on a plate, and the prepared sauce is poured over it. It is then served hot. Drying: After cutting the dough of Amasya Kaypağı / Amasya Piruhisi into squares, it is spread in the sun or dried in drying ovens. It is then packaged in 500 g or 1 kg paper packages or cloth bags and stored in a cool, dry environment. Chopped parsley (3-5 mm length), 160 g strained yogurt, and 100 ml water are mixed in a bowl to prepare the yogurt sauce. A sauce is prepared by sautéing tomato paste, red pepper, and/or mint in butter in a separate bowl. The dried 500 g Amasya Kaypağı / Amasya Piruhisi dough is boiled in 1400 ml boiling water, removed with a skimmer, placed on a serving plate, and served hot with yogurt sauce and/or tomato sauce poured over it.