Sandıklı Hair Flesh

Sandıklı Saç Eti, Afyonkarahisar Province’s Sandıklı District is known for a traditional dish prepared in a stone oven using oak wood fire. This dish consists of lamb meat (leg, rib, or chop), potatoes, onions, peppers, tomatoes, animal fat, and margarine, arranged in a specific pattern on a flat iron steel pan called a saç and cooked accordingly. The method of preparation, along with the skill and technique involved, has established a geographical link and received official registration.

Sandıklı Saç Eti is produced using lamb meat, vegetables (potatoes, onions, peppers, tomatoes), animal fat, and margarine. The cooking method requires the entire oven to reach and maintain a uniform temperature of 250 °C to ensure even cooking. The saç pan serves both as a cooking and serving vessel. The distinguishing features of the dish are its preparation using oak wood fire in a stone oven and its unique layering arrangement.

The production of Sandıklı Saç Eti involves the following stages:

• Oven Preparation: The stone oven is fired using oak wood until the internal temperature reaches a uniform 250 °C, at which point it is ready for cooking.
• Ingredient Preparation: Potatoes, peppers, tomatoes, and onions are cut into thick rings, while the lamb meat is cut into bite-sized pieces.
• Arrangement on the Pan: Ingredients are layered on the center of the saç pan starting from the bottom in the following order: onions, peppers, tomatoes, and potatoes. The remaining space around the edges is filled with bite-sized lamb pieces, animal fat cut into approximately 1 cm pieces, and margarine. During cooking, the melted fats flow over the vegetables, enhancing the flavor and cooking process.
• Cooking Stage: The prepared pans are placed in the stone oven at 250 °C. For the first 15 minutes, the ingredients are not stirred to seal in the flavors. Thereafter, the dish is stirred every 10 minutes for a total cooking time of approximately 1 hour to ensure even cooking.
• Serving: The dish is served directly on the same saç pan in which it was cooked.

The production, processing, and all other stages of Sandıklı Saç Eti must take place within the geographical boundaries of the Sandıklı District of Afyonkarahisar Province. The dish’s historical roots and its dependence on local environmental conditions and specialized craftsmanship establish its unique association with this region.

Monitoring to safeguard the registered status of Sandıklı Saç Eti is carried out under the coordination of the Sandıklı Municipality. The monitoring body consists of at least four members, including experts from the Sandıklı District Governor’s Office, the Sandıklı Vegetable and Fruit Traders’ Guild, and the Sandıklı Municipality.

Monitoring is conducted at least once annually, and additional inspections are carried out in response to complaints or as deemed necessary. During inspections, the suitability of ingredients used, compliance with the production method, and the proper use of the designation “Sandıklı Saç Eti” and its official emblem are verified.