Amasya Toyga Soup Product Description and Distinguishing Features: Amasya Toyga Soup is a regional soup produced using strained yogurt, chickpeas, a type of husked wheat known locally as "yarma" or "dövme," flour, egg yolk, butter, and mint. The strained yogurt used in the production of Amasya Toyga Soup can be obtained from goat, cow, or buffalo yogurts. Yarma, on the other hand, is obtained by boiling hard wheat known as "üveyik" and then drying it, followed by traditional techniques of pounding to separate the husk. Amasya Toyga Soup holds a significant place in the culinary culture of Amasya province, particularly being served at weddings and special events. The history of Amasya Toyga Soup dates back, and the term "Toyga" refers to peeled white wheat, with its origins traced back to Central Asia. The production method, specifically in the preparation of its components, is region-specific and requires skill, especially to achieve the right consistency for the soup. This geographical connection establishes the soup's identity. Preparation of the Soup: Strained yogurt, flour, and egg yolk are placed in a pot; 200 ml of water is added, mixed, and after adding another 1000 ml of water, the mixture is placed on the stove. Yarma is added, and the mixture is continuously stirred until it boils. After boiling, the consistency of the soup is checked intermittently, and stirring is done to prevent the yarmas from sticking to the bottom of the pot and forming lumps. About 10-15 minutes after boiling, boiled chickpeas are added, and the yarmas are cooked on low heat until they become soft. After the soup is cooked, butter is melted in a small pan, and mint and salt are added and stirred. The prepared minted butter is added to the soup and mixed, then the Amasya Toyga Soup is served. If the consistency of the soup is too thick, water can be added at each stage.