Pied Split Vaccine Product Description and Distinctive Features: Alaca Yarma Aşı is a dish produced in the Alaca district of Çorum province, prepared using durum wheat and/or ashura wheat, chickpeas, dry beans, water, onions, butter, tomato paste, beef roast, salt, hot peppers, and/or red pepper flakes. Made with durum wheat and/or ashura wheat, commonly known as "yarıma" among the locals, this dish has been known as "Alaca Yarma Aşı" from the past to the present. Alaca Yarma Aşı, which holds a significant place in the culinary culture of the Alaca district in Çorum province, is not only consumed in daily meals but is also served during special occasions such as weddings, holidays, and festivals.The preparation and cooking stages of Alaca Yarma Aşı vary in terms of components used and production method, requiring a skilled hand. For this reason, there is a strong association between Alaca Yarma Aşı and the Alaca district in Çorum province. Production Method: List of Components and Average Quantities for Alaca Yarma Aşı (Serving 6 people): - 1 liter water - 150 g boiled durum wheat and/or ashura wheat - 150 g boiled chickpeas - 150 g boiled dry beans - 500 g beef roast - 200 g butter - 100 g onion - 50 g tomato paste - 20 g salt - 10 g hot peppers and/or red pepper flakes Preparation, Cooking, and Serving of Alaca Yarma Aşı: In a sufficiently large pot, 100 g of butter and tomato paste are sautéed. Boiled wheat, beans, chickpeas, salt, and hot water are added to the pot and cooked over low heat. Beef roast is then added to the mixture and cooked until it boils. The remaining butter is melted in a pan, and finely chopped onions are added and sautéed until golden brown. The prepared butter-onion mixture is stirred into the dish and simmered for an additional 5 minutes.After cooking, Alaca Yarma Aşı is allowed to rest for about 15 minutes.It is recommended to serve and consume Alaca Yarma Aşı while hot.