The cuisine of Amasya rests on the orchards and vineyards of the Yeşilırmak valley and on the wheat and pulses grown in the surrounding plains. The misket apple, the tiny çiçek okra, grape molasses and walnuts are its basic ingredients. Tarhana, fruit leather and dried fruit prepared for winter reflect the seasonal rhythm of rural life, while wedding, mevlit and festival tables are where dishes of hospitality such as keşkek, zerde and helva live on. Several of the region's dishes are registered as geographical indications.
The articles in this section treat dishes one by one. Among soups they describe toyga, çatal and helle; among main dishes Amasya Keşkek, Amasya Broad Bean Dolma, Amasya Aubergine Pehli, meatballs in broth, stuffed tripe and hengel, a large dumpling brought from the Caucasus. Amasya Çiçek Okra: The Smallest Okra in the World and Madımak and Spring Greens at the Amasya Table deal with the region's vegetable culture. The desserts include the Unutma Beni sweet, registered as a geographical indication, höşmerim, hasuda, kalbur tatlısı, zerde and gömlek kadayıfı, and the pastries include the Amasya Çörek, leavened with chickpea yeast, and eli böğründe.
Customs that have grown up around the table are gathered here as well. The Breakfast Culture of Amasya, Grape Harvest, Molasses and Fruit Leather in Amasya, Şıra and Sherbets in Amasya and Wedding and Mevlit Tables in Amasya describe food together with the settings in which it is prepared and shared. Besides ingredients and methods, the recipes discuss the names of dishes, their variant forms within the region and the occasions on which they are made.