Sandikli Closing Dinner Product Description and Distinguishing Features: Sandıklı Kapama Dish is a meal made with diced beef, bulgur, onions, vegetable oil, internal fat, salt, and black pepper. It is cooked in a handmade tin-plated copper pot. It is served in the pot it was cooked in, with the meat in the center surrounded by bulgur pilaf. The history of Sandıklı Kapama Dish dates back to ancient times. It holds a significant place in the culinary culture of Sandıklı district and is often served during holidays and special occasions. Therefore, it has a connection to its geographical region and is renowned for its unique qualities. Preparation: The fillet part of the beef is sliced into large pieces and placed in a pot together with onions. After adding vegetable oil, internal fat, salt, and black pepper, it is mixed and inverted into a copper closure pot. To add weight to the pot, a small weight is placed on top. Three cups of hot water are added, and the meat is cooked over very low heat for about 4 hours. Cleaned and washed bulgur is slowly poured around the pot inside the closure pot. After adding 3 cups of hot water and salt, it is left to cook for another hour.When the bulgur swells and absorbs the water, the closure pot is removed from the heat. The inverted pot containing the meat is lifted with a knife and removed from the pot, leaving the meat inside. Sandıklı Kapama Dish is served with the pot it was cooked in, with bulgur pilaf around and meat in the center. All production stages of Sandıklı Kapama Dish are carried out within the specified geographical border due to its historical significance in the culinary culture of Sandıklı district, thus establishing a connection between the dish and its geographical region.