Sandıklı Closure Meal

Sandıklı Kapama Yemeği is a regional dish specific to the Sandıklı district of Afyonkarahisar province, prepared using cubed beef, bulgur, onion, liquid oil, internal fat, salt, and black pepper. With roots extending to antiquity, this dish holds an important place in the district’s gastronomic culture and is traditionally served during holidays and special occasions. Due to its established link between geographical origin and reputation, it was officially registered as a geographical indication on 17.12.2021. Traditionally, it is cooked and served in a tin-lined copper pot. When served, the meat is placed in the center with bulgur pilaf surrounding it, all presented in the same pot in which it was cooked.

Product Characteristics

Sandıklı Kapama Yemeği consists primarily of cubed beef, bulgur, onion, liquid oil, internal fat, salt, and black pepper. Its distinguishing feature is the method of cooking and serving in a copper-lidded pot. As a result of the cooking process, the meat is positioned in the center while the pilaf surrounds it.

Production Method

The production steps for Sandıklı Kapama Yemeği are as follows:

• Cubed beef from the fillet portion is mixed with onion, liquid oil, internal fat, salt, and black pepper.
• This mixture is placed inside the copper-lidded pot using an inverted plate as a base; a weight is then placed on top of the plate.
• Hot water is added to the pot, and the meat is cooked over very low heat for approximately 4 hours.
• Washed and cleaned bulgur is slowly poured around the edges of the plate inside the pot. Hot water and salt are added, and the dish is left to cook for an additional 1 hour.
• Once the bulgur has swollen and absorbed the liquid, the pot is removed from the heat. The plate containing the meat is carefully lifted out of the pot using a knife, but the meat remains within the pot.
• The dish is served in the same pot in which it was cooked, with the meat in the center and bulgur pilaf surrounding it.

All stages of production must be carried out within the defined geographical boundary.

Geographical Boundary

The geographical boundary of the product is the Sandıklı district of Afyonkarahisar province. Due to its reputation, all production and processing stages must be conducted within this geographical boundary.

Monitoring

The monitoring of Sandıklı Kapama Yemeği is carried out by a monitoring body under the coordination of the Sandıklı Municipality. The monitoring body consists of at least four experts, including two members from Sandıklı Municipality and one each from the Sandıklı Sub-provincial Administration and the Sandıklı Vegetable and Fruit Traders’ Guild.

Monitoring inspections are conducted at least once annually; additional inspections may be carried out whenever necessary or in response to complaints.

The monitoring criteria are as follows:

• Appropriateness of ingredients used in production,
• Compliance with the specified production method,
• Proper use of the term Sandıklı Kapama Yemeği and the geographical indication emblem.

The monitoring body may obtain support or purchase services from expert public or private institutions during inspections.