Kahta Bulgur Pilaf Description and Distinguishing Features of the Product: Kahta Bulgur Pilaf is mainly made in the Kahta district, as well as in the central city of Adıyaman and throughout the province’s districts. Although the exact origins of Kahta Bulgur Pilaf are unclear, it is well known that this dish has been traditionally cooked in households and served at weddings in the region for many years, even predating the founding of the republic. Today, its preparation is mostly linked to special events such as holidays and weddings, and it is also produced by certain catering companies and food vendors. The preparation of Kahta Bulgur Pilaf involves ingredients such as chicken meat, coarse bulgur suitable for pilaf, garlic, and black pepper. The pilaf’s signature yellow hue, flavor, and aroma are distinctive qualities that arise from the traditional cooking method used. How to Prepare Kahta Bulgur Pilaf: Expert skill is essential in making Kahta Bulgur Pilaf. First, a whole chicken is carefully cleaned and placed into a pot, then boiled with enough salt and water. After the chicken is fully cooked, it is removed from the pot. Approximately one teacup of the remaining chicken broth is reserved to prepare a garlic sauce by mixing it with crushed and salted garlic. The rest, about five cups of broth, is used to cook the coarse bulgur. Meanwhile, the chicken meat is shredded into small pieces through a method called "didiklenme." In a separate pan, butter is melted, and the shredded chicken is lightly sautéed. The cooked bulgur pilaf is then poured over with the garlic-infused chicken broth, and the sautéed chicken is placed on top before serving.