Ağzı Açık is a pastry specific to the Şanlıurfa region, prepared by frying and characterized by its open-faced minced meat filling. Traditionally, the filling is made using lean ground meat, Şanlıurfa pepper (isot), and clarified butter (sadeyağ), and it is spread onto specially rolled dough. The edges of the dough are shaped with notches. Due to its reputation associated with the province of Şanlıurfa, the product was registered with a geographical indication (designation of origin) in 2022.

^{Traditional Ağzı Açık Dish (Generated by Artificial Intelligence)}

Definition and General Characteristics

Ağzı Açık is a product shaped by spreading a minced meat filling onto circularly rolled dough and slightly folding its edges with notches (çirtik). Unlike many other meat-filled pastries, the top of the product remains uncovered, leaving the filling visible. Both the kneading, shaping, and frying processes require specific techniques and skills.

This product is an important part of Şanlıurfa's culinary tradition. The regional quality of its ingredients (such as Şanlıurfa clarified butter and isot pepper), as well as its cooking method, distinguishes it geographically.

Preparation

Preparation of Ağzı Açık is divided into three main stages: kneading the dough, preparing the filling, and shaping/frying.

Dough Preparation

The basic ingredients for the dough are wheat flour, olive oil, lemon juice (or vinegar), water, and salt. According to sources, traditional measurements are as follows:

1 kg wheat flour
40 ml olive oil
16 g salt
5 ml lemon juice or 30 ml vinegar
200 ml water

The majority of the flour (approximately 900 grams) is placed in a wide tray, a well is made in the center, and salt, lemon juice/vinegar, and water are added. The dough is kneaded to a consistency firmer than the earlobe. Then, kneading is completed with a small amount of olive oil. Dough balls of 50 grams are formed. The remaining 100 grams of flour is used during the rolling process. Each dough ball is rolled into a circular shape with a diameter of 13–14 cm.

Filling Preparation

The preferred minced meat for the filling is usually lean lamb. The content is as follows:

1 kg lean ground lamb
2 medium onions (grated)
30 g Şanlıurfa isot pepper
3 g black pepper
1 egg
20 g wheat flour
30 g Şanlıurfa clarified butter
4 g salt

All ingredients are mixed until a homogeneous mixture is obtained. The filling should be thick and spreadable. If necessary, it may be slightly thinned with water by pressing the mixture with fingers.

Shaping and Frying

A small amount of water is applied with fingers onto the rolled dough. About 20 grams of the prepared filling is spread onto the center of the dough. While slightly folding the edges, notches (çirtik) are made and the product is shaped. This step provides both an aesthetic appearance and helps keep the filling in place during frying.

The shaped doughs are fried in sunflower oil with the filling side facing upward. In traditional recipes, approximately 700 ml of sunflower oil is used. The fried products are placed on paper towels to absorb excess oil.

Serving and Consumption Method

Ağzı Açık is usually served hot. It is commonly accompanied by complementary side dishes such as cacık, bostana, or ayran. In some recipes, due to the rich flavor of the filling, additional seasoning is not necessary. Especially in Şanlıurfa, this dish is prepared for guest tables and special occasions and is known for its satisfying quality.

Geographical Indication and Production Limitation

The term “Ağzı Açık” was registered as a geographical indication with designation of origin (mahreç işareti) by the Şanlıurfa Metropolitan Municipality on June 22, 2022, under the Industrial Property Law No. 6769 (Registration No: 1154). The geographical character of the product is defined by the regional connection between the method of preparation and the ingredients used.

Information Regarding Registration

Registration No: 1154
Registration Date: 22.06.2022
Application No: C2021/000237
Applicant: Şanlıurfa Metropolitan Municipality
Geographical Boundary: Şanlıurfa Province

Control Mechanism

The inspection of the registered product’s compliance with the standards is carried out by a board composed of the following institutions:

Şanlıurfa Chamber of Restaurants, Meatball Makers and Dessert Makers
Şanlıurfa Chamber of Commerce and Industry
Department of Food Engineering, Harran University
Şanlıurfa Metropolitan Municipality

This board regularly inspects the appropriateness of the ingredients, adherence to the production method, and the usage of the geographical indication. Additionally, inspections can be carried out in case of complaints or when needed.

Ağzı Açık (Food)