Afyon Velense Dough Vaccine Description and Distinguishing Features of the Product: The Afyon Velense Dough Dish is prepared by kneading dough, cutting it into square shapes, drying it, and then boiling it before adding the sauce. This dish can be enjoyed either hot or cold. It is traditionally served during various events in Afyonkarahisar, including condolences, circumcision ceremonies, pilgrimages, the groom’s henna night, hand-kissing ceremonies, and dowry reduction. As such, it is deeply connected to the cultural traditions of the Afyonkarahisar region. Flour is spread out on a flat surface, and a well is made in the center of the flour. Eggs are cracked into this well and mixed thoroughly. Olive oil and salt are added to the mixture, and the dough is kneaded until it becomes smooth and homogeneous. The dough is then covered with a thin cloth and left to rest. Once rested, portions of dough the size of a palm are taken, rolled out using a rolling pin (or oklava) into thick sheets with a diameter of approximately 60 cm. These sheets are then cut into small squares of about 2 cm, placed on a tray dusted with flour, lightly sprinkled with flour, and left to dry. Once the dough sheets have dried, they are boiled in a pot. After boiling, they are removed from the water using a skimmer, drained, and placed on a serving plate. While the dough sheets are drying, the sauce is prepared. Garlic is crushed and mixed with yogurt. This garlic-yogurt mixture is then poured over the dried dough sheets on the serving plate. Melted butter, which is prepared in a pan, is also poured over the garlic yogurt, completing the dish and making it ready for serving. The Afyon Velense Dough Dish / Afyonkarahisar Velense Dough Dish, in its dried form, can be packaged and sold in various weights. It is available in two types of packaging. The first type is a plastic, single-use, transparent box with a lid. The second type uses a cotton cloth bag, with a transparent front section to showcase the contents, also available for sale. Both packaging types allow the Afyon Velense Dough Dish / Afyonkarahisar Velense Dough Dish to be stored safely both before and after opening, maintaining its shelf life. Production, Processing, and Other Operations Within Geographical Boundaries: The production of Afyon Velense Dough Dish / Afyonkarahisar Velense Dough Dish, which has a history stretching back to ancient times, demands a high level of skill and expertise. It is deeply tied to the geographical region and traditional production methods of the area. As a result, both the production and drying of the dough must occur within the designated geographical boundaries.