Sandikli Closing Dinner Product Description and Distinguishing Features: Sandıklı Kapama is a traditional dish prepared using diced beef, bulgur, onions, vegetable oil, internal fat, salt, and black pepper. It is cooked in a handcrafted tin-lined copper pot. The dish is served directly in the pot, featuring the meat placed in the center, encircled by bulgur pilaf. The origins of the Sandıklı Kapama dish trace back to ancient times. It holds an important role in the culinary heritage of the Sandıklı district and is traditionally prepared for holidays and special events. Because of this, the dish is closely tied to its geographic region and is celebrated for its distinctive characteristics. Preparation: The beef fillet is cut into large chunks and combined with onions in a pot. Vegetable oil, internal fat, salt, and black pepper are added, then the mixture is stirred and carefully inverted into a copper closure pot. To apply pressure, a small weight is placed on top. Three cups of hot water are poured in, and the meat is slow-cooked over very low heat for approximately 4 hours. Afterward, cleaned and rinsed bulgur is gently spread around the inside of the closure pot. Three cups of hot water and salt are added, and the bulgur is left to simmer for another hour. Once the bulgur has expanded and absorbed the water, the closure pot is removed from the heat. Using a knife, the inverted pot containing the meat is carefully lifted off, leaving the meat inside intact. The Sandıklı Kapama dish is served in the pot it was cooked in, with the bulgur pilaf surrounding the central meat. Every stage of preparing the Sandıklı Kapama dish takes place within the designated geographical area, honoring its historical importance in Sandıklı’s culinary tradition and reinforcing its connection to the region.