Amasya Stuffed Broad Beans Product Description and Distinctive Features: Amasya Bean Stuffed Grape Leaves (Baklalı Dolma) is a regional dish prepared by wrapping a mixture of boiled beans and cracked wheat in grape leaves and cooking it with bone-in meat. The dolmas are rolled hexagonally. The serving of Amasya Bean Stuffed Grape Leaves involves placing the dolmas on a copper tray with the meat on top, adding yogurt, and garnishing with onions. Additionally, the dish can be drizzled with fried onions in butter. Both fresh and pickled grape leaves can be used, with preference given to young leaves. The history of Amasya Bean Stuffed Grape Leaves dates back to ancient times. It is typically made on holidays, special occasions, and especially at weddings. The presence of legumes in the dish is considered a symbol of abundance, and it is believed to bring blessings to the home of a newlywed couple. While rolling the dolmas, a small object, known as "nişan" (an engagement token such as an olive pit, cherry, or a quarter gold coin), is placed in one of them. It is said that whoever gets the nişan in their mouth while eating will have their wish fulfilled. The dish won the first prize at the 2nd International Izzet Baysal Culinary Days Competition in 2016. For these reasons, Amasya Bean Stuffed Grape Leaves have a connection with a geographical region and are renowned for their distinctive qualities. Preparation of the Dish: Beans and cracked wheat are soaked separately in water for one day. The next day, they are drained, and each is boiled separately for 15 minutes. Parsley, dill, and onions are cleaned and finely chopped. The water is drained from the beans and wheat, and 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 mixed. The prepared mixture is placed inside grape leaves, rolled into a hexagonal shape within the palm. In a pot, bone-in meat is placed first, 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 cooked over medium heat until the meat and dolmas become tender, which takes about 1 hour. Serving the Dish: In a large copper tray, the pot is overturned so that the dolmas are at the bottom and the meat is on top. Yogurt is added on top, and it is garnished with onions. Additionally, the dish can be drizzled with fried onions in butter.