---
title: Amasya Etli Çiçek Bamyası
slug: amasya-etli-cicek-bamyasi-b609e
url: /detay/amasya-etli-cicek-bamyasi-b609e
type: article
language: English
entity:
  primary: Amasya Etli Çiçek Bamyası
  type: article
  categories:
    - name: Gastronomy
      slug: gastronomi
      url: /kategori/gastronomi
  tags:
    - Etli Çiçek Bamyası
author: Elif Laçin
created_at: 2025-10-25T14:35:15.679623+03:00
updated_at: 2025-12-27T08:40:59.954341+03:00
image: https://cdn.t3pedia.org/media/uploads/2025/10/25/aMQqHNUeIAkLDGS8y3lCe71Islse1EpT.webp
---

# Amasya Etli Çiçek Bamyası

<!-- CONTEXT: KURE Information Cards for "Amasya Etli Çiçek Bamyası" -->

## KURE Information Cards

![0SwcIDzogfAIFl4A0gwfLJOK9xcfGVO8.webp](https://cdn.t3pedia.org/media/uploads/2025/10/25/x4mdN3atOZfJNo480h9Fuu0o0wGzeMSX.webp)
*Amasya Etli Çiçek Bamyası*

| Field | Value |
|-------|-------|
| Registration Number(Text) | 953 |
| Registration Date(Text) | November 22, 2021 |
| Applicant/Registrant(s) | Yeşilırmak Basin Development Union |
| Province(s) | Amasya |
| Product / Product Group(s) | Dishes and Soups |
| Type of Geographical Indication | Protected Geographical Indication |

<!-- CONTEXT: Article Content for "Amasya Etli Çiçek Bamyası" -->

## Article Content

The [Amasya Etli Çiçek Bamyası](/en/detay/amasya-etli-cicek-bamyasi-yemegi-c712f/llms.txt) dish is a traditional meal unique to the [Amasya](/en/detay/amasya-meat-with-flower-okra-dish-930d7/llms.txt) province of Türkiye and is protected under the geographical indication system according to Law No. 6769 on Industrial Property. The product’s application was submitted on March 9, 2021, and it was registered by the Yeşilırmak Basin Development Union on November 22, 2021. The geographical indication aims to preserve the unique components and production methods of Amasya’s culinary culture.

### **Product Characteristics**

This dish is prepared by cooking small, light-green [okra](/en/detay/amasya-flower-okra-b7fc3/llms.txt) flowers together with [lamb](/en/detay/diyarbakir-stuffed-lamb-ribs-a9f7f/llms.txt). The type of okra used is distinguished by its ability not to become slimy during cooking, a quality ensured through proper cleaning and the use of lemon juice. The preparation techniques require skill and are considered a unique culinary expertise of the Amasya region.

### **Ingredients**

The Amasya Etli Çiçek Bamyası dish is made with carefully selected ingredients. Core components include 100 grams of [dried okra](/en/detay/okra-soup-f9ce5/llms.txt) or 500 grams of fresh okra, 250 grams of lamb cut into cubes, 50 grams of butter, 1 liter of water or broth, 3 tomatoes, 1 onion, juice of 1 lemon, and 5 grams of salt. Optionally, 2 cloves of garlic may also be used. The proportion and selection of these ingredients are essential in determining the dish’s distinctive flavor and texture.

### **Preparation**

The okras are trimmed with a conical cut at the stems; peeling tools can also be used during this process. The trimmed okra is washed, drained, and used whole. To prevent discoloration, it is recommended to soak them in lemon water. For dried okra, the lined okras are lightly rubbed between a clean cloth to remove fine hairs.

During cooking, butter and lamb are sautéed; then chopped onions, tomatoes, and optional garlic are added. Cooking continues with the addition of broth or hot water. After the meat softens, lemon juice and okra are added. It is important not to crush the okras and to avoid excessive stirring. The dish is cooked over low heat for approximately 30 minutes and served hot.

### **Geographical Boundaries and Production Conditions**

The fame and production method of the dish are directly linked to the Amasya province. All production stages must be carried out within this geographical boundary. The okra cleaning and cooking techniques rely on regional knowledge and skills.

### **Inspection Process**

Inspections are carried out under the coordination of the Yeşilırmak Basin Development Union, with participation from the Amasya Tourism Association and the Amasya Provincial Directorate of Agriculture and Forestry. A minimum three-person inspection board conducts inspections at least once a year; additional inspections may occur if necessary. Inspection reports are submitted to the Turkish Patent and Trademark Office. Compliance with the production method and ingredients is monitored, and any discrepancies are reported to the relevant person or organization.

<!-- CONTEXT: Academic Sources and References for "Amasya Etli Çiçek Bamyası" -->

## Academic Sources and References

1. Kültür Portalı. "Etli Bamye." T.C. Kültür ve Turizm Bakanlığı. Accessed October 25, 2025. https://www.kulturportali.gov.tr/turkiye/amasya/neyenir/amasya-etl-bamye
2. Türk Patent ve Marka Kurumu. "Amasya Etli Çiçek Bamyası Yemeği." Coğrafi İşaretler Portalı. Accessed October 25, 2025. https://ci.turkpatent.gov.tr/cografi-isaretler/detay/3627
3. Türk Patent ve Marka Kurumu. Amasya Etli Çiçek Bamyası Yemeği Coğrafi İşaret Sicil Belgesi. Accessed October 25, 2025. https://ci.turkpatent.gov.tr/Files/GeographicalSigns/46cb32a5-4754-4b66-a253-06161e9a9a59.pdf