Amasya's palace cuisine flavor 'quince galle' was registered with the geographical indication with the initiative of the Amasya Governorate.
The palace cuisine flavor of the princes city of Amasya, the quince galle, was registered with the geographical indication with the initiative of the Amasya Governorate. Quince galle, in which lamb meat, chickpeas and sugar are used in addition to quinces, became the 15th registered trademark of Amasya.
Governor Masatlı: “Quince galle is a palace dish in our own culture” Reminding that 12 princes, 7 of whom ascended to the Ottoman throne as sultans, were governors of Amasya, Amasya Governor Mustafa Masatlı said, "In a place where the princes are, the palace cuisine has been enriched with the use of local products and wonderful flavors such as quince galle, which combine meat and fruit, have emerged. In other words, quince galle is a palace dish in our own culture.” Mentioning that there are 25 more geographical indication works, Mustafa Masatlı said, "We will increase the number of geographical indications to 40 by registering our other 25 geographical indications with the completion of this process, which we think will be successful."
It is mentioned in Evliya Çelebi's 'Travelbook' Mustafa Örgüt, Director of Yeşilırmak Basin Development Union (YHKB), who received the registration certificate from Governor Masatlı, mentioned that Amasya's lime and quince are among the fruit varieties mentioned in Evliya Çelebi's 'Travelbook' and used in the palace cuisine.
“You will see its taste when eaten” Chef Murat Devek, who prepared the delicious meal with the trainees participating in the course opened by the Amasya Governorship within the framework of the Social Development Support Program (SOGEP), said, “Quince galle is a special dish of the Ottoman palace cuisine. It is very interesting that lamb meat meets with chickpeas, quince and sugar. It may seem strange to people. But when it is eaten, you will see its taste.”
Making the quince galle: The chickpeas and mutton are washed and boiled in a pressure cooker with 4 glasses of water. When it cools down, the mutton fibers are separated from the bone and fat parts in the direction, and the cubes are chopped, added together with the broth and chickpeas, sugar is added and boiled for 1 transport. It is served lukewarm when cooled.