Sandıklı Alacaşı

Sandıklı Alacaşı is a traditional pilaf dish produced in the Sandıklı district of Afyonkarahisar Province. It has been officially registered with a geographical indication by the Turkish Patent and Trademark Office. The dish derives its name from its speckled appearance, resulting from the mixture of green lentils and bulgur. The name is formed by the combination of the words "alaca" (speckled) and "aş" (dish). It is an important component of Sandıklı culinary culture and possesses distinct regional characteristics.

Product Characteristics

Sandıklı Alacaşı is prepared using green lentils, bulgur, dried onion, wheat flour, tomato paste, liquid oil, salt, dried mint, and water. Its distinguishing feature is the formation of a creamy layer on the surface of the pilaf after cooking, known locally as "helimelenme" or "kaymaklanma," which results from the specific sequence and method of sautéing onion, flour, and tomato paste in liquid oil. The dish is served hot, directly in the cooking pot, without disturbing this layer.

Production Method

In the preparation of Sandıklı Alacaşı, small-grained green lentils grown within the designated geographical area are preferred. The production stages are as follows:

• Green lentils are washed, sorted, and boiled in a pressure cooker for approximately one hour with added water.
• Chopped onions are sautéed in liquid oil in a wide pot.
• Once the onions begin to turn slightly pink, flour and tomato paste are added and the sautéing continues.
• Hot water is added to the mixture.
• When the mixture begins to boil, bulgur is added to the pot.
• Pre-boiled green lentils are added before the bulgur has fully absorbed all the water.
• Salt is added to the resulting liquid mixture, and the dish is left to cook.
• The mixture is stirred intermittently to prevent sticking to the bottom until the lentils and bulgur are fully cooked and blended.
• Just before all the liquid is absorbed, the mixture is stirred one final time, dried mint is sprinkled on top, and cooking continues over low heat.
• The dish is ready for serving once the entire surface has become fully helimelendi (creamy).

All stages of Sandıklı Alacaşı production must be carried out within the designated geographical area due to its intrinsic link to the region and its unique qualities.

Geographical Area

The geographical area for Sandıklı Alacaşı is the Sandıklı district of Afyonkarahisar Province. The dish’s history and its role in local culinary culture establish a strong connection with this geographical boundary.

Monitoring

The monitoring of Sandıklı Alacaşı is conducted by a supervisory body established under the coordination of the Sandıklı Municipality. This body consists of a total of four experts: one representative from the Sandıklı District Governor’s Office, one from the Sandıklı Vegetable and Fruit Traders’ Guild, and two from the Sandıklı Municipality.

Monitoring inspections are carried out regularly at least once per year; additional inspections may be conducted upon complaint or when deemed necessary. The responsibilities of the supervisory body include verifying the suitability of ingredients used in production, compliance with the established production method, and the proper use of the term "Sandıklı Alacaşı" and its geographical indication emblem. Any non-compliance identified is reported to the relevant parties, and the registering authority, the Sandıklı Municipality, initiates the necessary legal procedures.