Afyon Mouth Opening

Afyon Ağzıaçığı is a product registered as a geographical indication by the Turkish Patent and Trademark Office, belonging to the Mahreç Mark type.

^{Afyon Ağzıaçığı (generated by Artificial Intelligence)}

Afyon Ağzıaçığı is produced by layering unleavened dough made from flour, water and salt, spreading a fatty filling between each layer, adding a cheese or minced meat filling inside, and baking it in an oven.

Afyon Ağzıaçığı derives its name from the distinctive pleated folding technique that leaves a central opening in the upper middle part of the rolled sheets. Its history dates back to antiquity, and it is a regional product traditionally served not only as a daily meal but also at celebrations such as births and weddings. Due to these characteristics, it is bound to a specific geographical area.

• For the dough: Special-purpose wheat flour, water, salt.
• For the fat layer: Internal fat, sunflower oil.
• For the filling (two options): Minced meat filling: beef mince, egg, parsley, salt, black pepper.
• Cheese filling: White cheese, egg, parsley.

1. Flour is sifted into a deep container, water is added, and a moderately soft and elastic dough is kneaded (approximately 10 minutes). It is then left to rest for 15 minutes at room temperature, covered.
2. The dough mass is divided into four equal portions, wrapped in cloth, and left to rest for another 15 minutes, covered.
3. The first sheet is rolled out, and fat layer is spread over it. The top and bottom edges are folded toward the center; each fold is gently stretched. The resulting cylinder is again coated with fat layer. The sides are folded over each other to form a square (bundle) shape. The surface of this square dough is coated again with fat layer and left to rest in the refrigerator for 30 minutes, covered.
4. A second sheet is rolled out and the rested square dough is placed in the center. Folding continues as before, resulting in two layers of dough nested within each other. Care is taken to ensure the fat layer is evenly spread over the entire surface during each fold. This process is repeated for the remaining two dough portions, yielding two nested dough masses, each composed of four sheets.
5. The rested nested dough masses are gently stretched by hand or rolling pin to one-third their original size while maintaining their square shape. Each mass is then cut into four equal parts, and each part is further divided into four equal pieces.
6. The pieces are rolled out with a rolling pin into circular shapes and thinned.
7. A tablespoon of the preferred filling (minced meat or cheese) is placed in the exact center of each circular piece and gently spread. The edges are folded over each other in a pleated pattern.
8. The folded dough pieces are arranged on a tray with 2 cm spacing between them, and their surfaces are brushed with fat layer.
9. Afyon Ağzıaçığı is baked in a stone oven at 180 to 200 ℃, or in a conventional oven at 200 to 230 ℃.
10. The product is removed from the oven once both top and bottom surfaces are thoroughly baked and allowed to rest for about one hour before serving.
11. Afyon Ağzıaçığı must be consumed within one day after baking. It may be sold frozen; if frozen, all preceding production stages must be carried out within the defined geographical boundary.

Inspection is conducted by a five-member oversight body composed of experts from Afyonkarahisar Municipality, Afyonkarahisar Municipal Police Directorate, Afyonkarahisar Provincial Directorate of Agriculture and Forestry, Afyonkarahisar Chamber of Tradesmen and Craftsmen, and the Afyonkarahisar Professional Chefs Social Assistance and Solidarity Association, coordinated by Afyonkarahisar Municipality. Inspections are carried out annually as well as when needed or upon complaint. The inspection verifies compliance regarding the materials and proportions used in production, the production method, the handling of frozen dough, and the proper use of the geographical indication.