Afyon Mouth Open Product Description and Distinctive Features: Afyon Ağzıaçığı is made by stacking layers of yeast-free dough prepared from flour, water, and salt, with a rich filling spread on each layer. The dough is then baked in the oven after adding either cheese or minced meat inside. The name "Afyon Ağzıaçığı" comes from the folding technique, which leaves a small gap in the center of the dough layers. The origins of Afyon Ağzıaçığı can be traced back to ancient times. It is a popular dish in daily meals and is also served at significant events such as births and weddings, making it a beloved regional specialty. As a result, it has become strongly linked to a specific geographical area due to its widespread popularity in certain regions. Minced Meat Filling Preparation: Finely chop parsley and mix it thoroughly with 50 ml sunflower oil and minced meat. Cheese Filling Preparation: Finely chop parsley, cut the cheese into small pieces, and combine all the ingredients well. Dough Preparation: Sift flour into a deep bowl, add water, and knead for about 10 minutes until a moderately soft and elastic dough is formed. Let it rest, covered, at room temperature for 15 minutes. Divide the dough into four equal parts and shape them into balls. Allow them to rest, covered, at room temperature for an additional 15 minutes. After rolling out the first piece of dough, spread the dough filling evenly over the entire surface. Fold the top part towards the center, followed by folding the bottom part in the same manner, making sure to gently stretch and thin the dough with each fold. Spread the dough filling over the resulting cylindrical-shaped pastry. Then, fold the side edges over each other to form a bundle (square) shape. Once again, spread dough filling on the surface of the bundle, and let it rest in the refrigerator, covered, for 30 minutes. Roll out the second pastry and place it in the center of the rested dough, continuing the folding process as done with the first. This method will result in two pastries being nested inside each other, forming a bundle (square) shape. Ensure that the dough filling evenly covers the entire surface during each fold. Repeat these steps for the remaining two dough balls. This process will yield two nested dough masses from the four pastries. After allowing the nested dough masses to rest for half an hour, gently roll them out by hand or with a rolling pin, increasing their size by about one-third while keeping the square shape intact. Cut the dough into four equal parts, and then divide each part into four smaller pieces. Using a rolling pin, thinly roll each piece into a circular shape. Place a tablespoon of filling in the center of each circular piece, then fold the edges towards the center in a pleated fashion. All pastry pieces are folded the same way, arranged on a baking sheet with 2 cm intervals, and brushed with dough filling on the surface. Afyon Ağzıaçığı is baked in a stone oven at temperatures ranging from 180 to 200℃, or in a conventional oven at 200 to 230℃. Once both the top and bottom surfaces are well-cooked, remove it from the oven and allow it to rest for about 1 hour before serving. Prior to shaping and baking Afyon Ağzıaçığı, it can be frozen and packed in suitable packaging for frozen food if intended for sale. Afyon Ağzıaçığı should be consumed within 1 day after baking. If frozen, it should be eaten within 2 days when stored at 0℃. When kept at a temperature not exceeding -18℃, the frozen product can be stored for up to 12 months from the production date.