Pied Split Vaccine Product Description and Distinctive Features: Alaca Yarma Aşı is a traditional dish originating from the Alaca district in Çorum province. It is made using durum wheat and/or ashura wheat (locally called "yarıma"), combined with ingredients such as chickpeas, dry beans, water, onions, butter, tomato paste, beef roast, salt, and either hot peppers or red pepper flakes. This dish has been known by the name Alaca Yarma Aşı from ancient times to the present day. Alaca Yarma Aşı holds an important role in the culinary traditions of the Alaca district in Çorum province. It is enjoyed not only as an everyday meal but also prominently featured during special events such as weddings, festivals, and holiday celebrations. The ingredients and preparation techniques of Alaca Yarma Aşı can differ, requiring considerable skill and expertise. This has created a deep-rooted connection between the dish and the Alaca district. Production Method: Ingredients and Average Amounts for Alaca Yarma Aşı (Serves 6 people): - 1 liter of water - 150 g of boiled durum wheat and/or ashura wheat - 150 g of boiled chickpeas - 150 g of boiled dry beans - 500 g of beef roast - 200 g of butter - 100 g of onion - 50 g of tomato paste - 20 g of salt - 10 g of hot peppers and/or red pepper flakes Preparation, Cooking, and Serving Instructions for Alaca Yarma Aşı: In a large enough pot, sauté 100 g of butter together with tomato paste. Then, add the boiled wheat, beans, chickpeas, salt, and hot water to the pot and cook over low heat. Next, incorporate the beef roast and bring the mixture to a boil. Meanwhile, melt the remaining butter in a pan, add finely chopped onions, and sauté until they turn golden brown. Stir this butter-onion mixture into the pot and let it simmer for another 5 minutes. After cooking, allow the Alaca Yarma Aşı to rest for approximately 15 minutes. It is best served and enjoyed while still hot.