Sandikli Alacasi Description and Distinctive Features: Sandıklı Alacaşı is a pilaf produced in the district of Sandıklı using green lentils, bulgur, onions, wheat flour, tomato paste, vegetable oil, salt, dried mint, and water. The name Sandıklı Alacaşı is derived from the appearance of the lentil-bulgur mixture used in its production, which has a variegated (alaca) look, combining the words "alaca" and "aş." In the production of Sandıklı Alacaşı, onions, flour, and tomato paste are sautéed in a specific order with vegetable oil. This mixture, in the final stage of production, creates a topping known as "helimelenme" or "kaymaklanma" on the surface of the pilaf without disturbing its variegated appearance. It is served hot in the pot in which it is cooked, with the topping intact. Sandıklı Alacaşı has a long history, holding significant importance in the culinary culture of the Sandıklı district. Its production possesses qualities specific to the geographical region, establishing a connection between its fame and the geographical boundary. Production Method: The production of Sandıklı Alacaşı involves using preferably small-grain green lentils grown within the geographical boundary. The components and production method for making a 4-person serving of Sandıklı Alacaşı are outlined below: Ingredients: - 300 g green lentils - 70-80 g bulgur - 2 medium-sized onions - 20 g wheat flour - 10 g tomato paste - 100 ml vegetable oil - 15-20 g salt - 10 g dried mint Instructions: 1. Rinse and clean the green lentils, then add 1 liter of water. Boil them in a pressure cooker for 1 hour. 2. In a wide pot, sauté the chopped onions with vegetable oil until they become slightly pink. 3. Add wheat flour and tomato paste to the sautéed onions and cook. Pour in 200 ml of hot water. 4. Once the mixture starts boiling, add bulgur, and before bulgur absorbs all the water, add the boiled green lentils. 5. Add salt to the mixture, and let it cook. Stir occasionally to prevent burning until lentils and bulgur are well mixed and cooked. 6. Just before the rice completely absorbs the water, sprinkle dried mint on top, stir for the last time, and continue cooking on low heat. 7. Serve Sandıklı Alacaşı hot in the pot in which it was cooked, with the topping intact.This production method results in a flavorful and variegated pilaf characteristic of Sandıklı Alacaşı.