Kahta Bulgur Pilaf Description and Distinguishing Features of the Product: Kahta Bulgur Pilaf is produced primarily in the Kahta district, as well as in the central city of Adıyaman and all the districts of the province. While the exact date of when Kahta Bulgur Pilaf started being made is not known, it is recognized that it has been prepared in homes and served at weddings in the region for many years, even before the establishment of the republic. Nowadays, its production is more commonly associated with special occasions such as holidays and weddings, and it is prepared in certain food sales and catering establishments. In the preparation of Kahta Bulgur Pilaf, chicken meat, coarse bulgur suitable for pilaf, garlic, and black pepper are used. The distinctive yellow color, taste, and aroma of the pilaf are the most characteristic features of this dish, thanks to the applied production method. Preparation of Kahta Bulgur Pilaf: Skillful expertise is crucial in the production of Kahta Bulgur Pilaf. Firstly, a whole chicken is taken, thoroughly cleaned, and placed in a pot. It is then boiled with a sufficient amount of salt and water. Once the chicken is cooked, it is removed from the pot. About 1 teacup of the remaining chicken broth is set aside to make a garlic-infused sauce, mixed with crushed/salted garlic. The remaining approximately 5 cups of chicken broth are used to cook coarse bulgur suitable for pilaf. Simultaneously, the chicken meat is separated into smaller pieces through a process known as "didiklenme." In a separate pan, butter is melted, and the chicken pieces are sautéed in the butter for a while. The cooked pilaf is then drizzled with the prepared garlic-infused chicken broth. Subsequently, the sautéed chicken pieces are arranged on top of the pilaf. It is then served in this form.