Sandikli Alacasi Description and Distinctive Features: Sandıklı Alacaşı is a traditional pilaf from the Sandıklı district, made with green lentils, bulgur, onions, wheat flour, tomato paste, vegetable oil, salt, dried mint, and water. The name Sandıklı Alacaşı comes from the distinctive variegated (alaca) appearance of the lentil and bulgur mixture, combining the words "alaca" meaning mottled and "aş" meaning meal or food. During the preparation of Sandıklı Alacaşı, onions, flour, and tomato paste are sautéed sequentially in vegetable oil. This mixture forms a special topping called "helimelenme" or "kaymaklanma" on the surface of the pilaf in the final stage, without disturbing its characteristic variegated look. It is traditionally served hot in the same pot it was cooked in, preserving the topping intact. Sandıklı Alacaşı has a rich heritage and holds great significance within the culinary traditions of the Sandıklı district. Its method of preparation is closely tied to the region’s unique geographical features, linking its reputation directly to its place of origin. Production Method: The preparation of Sandıklı Alacaşı preferably uses small-grain green lentils cultivated within its geographic region. Below are the ingredients and step-by-step method for preparing a serving suitable for 4 people: Ingredients: - 300 g green lentils - 70-80 g bulgur - 2 medium onions - 20 g wheat flour - 10 g tomato paste - 100 ml vegetable oil - 15-20 g salt - 10 g dried mint Instructions: 1. Thoroughly wash and clean the green lentils, then add 1 liter of water. Cook them in a pressure cooker for 1 hour. 2. In a large pot, sauté the chopped onions in vegetable oil until they turn slightly pink. 3. Incorporate the wheat flour and tomato paste into the onions and cook briefly. Pour in 200 ml of hot water. 4. Once the mixture begins to boil, add the bulgur, and before the bulgur fully absorbs the liquid, add the boiled green lentils. 5. Season with salt, then continue cooking. Stir occasionally to avoid sticking until the lentils and bulgur are tender and well combined. 6. Just before all the liquid is absorbed, sprinkle dried mint over the mixture, give it a final stir, and reduce the heat to low. 7. Serve the Sandıklı Alacaşı hot in the cooking pot, ensuring the distinctive topping remains undisturbed. This method produces a delicious and visually variegated pilaf, characteristic of Sandıklı Alacaşı.