It is a local dish that features vine leaves, has high nutritional value and requires skill. It is not made anywhere other than Amasya.

Ingredients

• 200 g dried broad beans
• 1 head of onion
• 2 cups cracked wheat
• Half a tea glass of bulgur
• 1/2 kg minced meat (mutton tail added, fatty)
• 1 spoon of tomato paste
• pepper, salt
• 1 tea glass of oil
• ivy leaves

How It Is Made

Broad beans that have been soaked the day before are peeled. Split, minced meat, onion, tomato paste, pepper, salt and oil are all mixed together. Bone is placed under the pot in which the stuffing will be placed. The prepared filling material is placed inside the leaf, wrapped in a bundle shape, and laid carefully (without scattering) on ​​the bones. Add two glasses of water and boil it. Served with onion.

Source: Amasya Governorship, Amasya Cuisine Book

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