"Baklalı Dolma" is a traditional food from the province of Amasya.

SONGÜL KANAR / AMASYA

Materials:

Pickled leaves,500 grams of dried beans,2 cup splitting,1 glass of green lentils,2 large onions,2 pieces of chilli pepper,2 tomatoes,2 meals tomato paste,2 cups of water,1 teacup of oil,dill, parsley, spices, salt.

Baklalı Dolma (Amasya Region) Recipe Preparation

Tomato onion pepper parsley and dill are taken into a small chopping bowl.It is then put into the remaining materials together with the baked and thoroughly blended.The same process is done in the leaves with our hand or dessert spoon.When finished, add water to top and add oil or butter and 1 tablespoon of butter and cook in medium. You can serve with hot and hot yoghurt and yoghurt.

AMASYA MUFFIN

SEYHAN FERAHOĞLU

AMASYA MUFFIN

Materials

Half a cup of yogurt, half a cup of milk, half a cup of liquid oil, 125 g butter, half a bundle of yeast, 1 teaspoon of salt, 1 teaspoon of sugar, 1 cup of walnut, as much as the flour, 1 egg for over.

Fabrication

Melt the yeast in warm water until half a cup of water.Enjoy a soft dough with other ingredients, except the loaf. Then add the coconut and knead for the last one time. Cover the base and wait for the yeast to come for 30-40 min. flap the egg yolks on them. Enjoy your meal.

Arabaşı Çorbası

Arabaşı Soup materials:

1 big chicken

2 spoon flour

2spoons of butter

2 spoon pepper paste

2 spoon salt

NURAY KOCAÖZ

ARABAŞI SOUP

Arabaşı Soup Fabrication:

Boil the chicken and fry. Separate the juice for soup. Roast the flour in butter.Add tomato paste and continue roasting.Add the chicken broth. Let it boil. Add chickens and salt. Boil on low heat for a while.

The feature of the soup is not to be eaten by bread but by ingesting the dough.

Enjoy your meal!