Afyon Kebab Product Description and Distinctive Features: Afyon Kebab is made by placing roasted diced beef on a flatbread, similar to a kebab, that is prepared with flour, water, yeast, and salt, and then moistened with meat broth. With roots that stretch back to ancient times, Afyon Kebab is commonly served during special events such as invitations, celebrations, and condolence gatherings in Afyonkarahisar. It is especially popular during the Ramadan month, often referred to as the "Ramadan kebab." The preparation of Afyon Kebab demands a high level of expertise, and its reputation is closely linked to its geographical origin. The preparation of kebab bread involves cutting it into square pieces, soaking them with hot meat broth, and topping it with roasted meat. Another technique includes placing the bread in a heat-resistant dish, moistening it with warm meat broth, and then adding the meat on top. The dish is then baked in a preheated fanless oven at around 180°C for approximately 5 minutes. When soaking the kebab bread in meat broth, care is taken to prevent it from becoming too doughy. Afyon Kebab is typically served with a garnish of chopped parsley, along with yogurt, grilled peppers, and tomatoes. Special attention is given to ensure that the kebab bread does not turn doughy during the soaking process. It is usually topped with chopped parsley and accompanied by yogurt, grilled peppers, and tomatoes. Production, Processing, and Other Procedures Within Geographic Boundaries: The origins of Afyon Kebab trace back to ancient times, and its preparation demands a high level of expertise, creating a strong link with its geographical roots. As a result, every step in its production must take place within the defined geographical boundaries to preserve its unique skills and heritage.