Opium Twist Product Description and Distinctive Features: Afyon Twist is prepared by stacking layers of dough made from flour, water, and salt, spreading a layer of poppy seed paste between each sheet, and then adding various fillings such as lentils, cheese, potatoes, or spinach before frying. The roots of Afyon Twist go back to ancient traditions. It is a regional specialty often served at important gatherings such as birth celebrations and weddings. As a result, this dish is strongly linked to its geographical origin, which enhances its cultural significance and local reputation. Dough Preparation: Begin by sifting the flour into a deep mixing bowl. Gradually add water and knead the mixture for approximately 10 minutes until you achieve a soft and elastic dough. Cover the dough and allow it to rest at room temperature for about 15 minutes. Poppy Seed Filling Preparation: Place yellow poppy seed paste into a bowl, then add both sunflower oil and gently warmed vegetable oil. Stir the mixture thoroughly until it reaches a smooth and uniform texture. Divide the dough into two equal portions and roll each into a ball. Let them rest, covered, for 15 minutes at room temperature. Then roll each ball into a thin sheet and spread the poppy seed filling evenly across the surface. For each layer, apply the yellow poppy seed paste across the dough. Fold the top edge toward the center, followed by the bottom edge, gently thinning the dough with each fold. Once rolled into a cylindrical shape, spread another layer of poppy seed paste on top. Then fold the side edges inward to form a square shape. Apply another coating of poppy seed paste and let it rest in the refrigerator, covered, for 30 minutes. Repeat this layering process with the second dough sheet, positioning it on top of the first, centered. Fold it in the same fashion to create more layers in a square shape. Ensure that each layer is thoroughly coated with the poppy seed mixture. After letting the dough rest for another 30 minutes, cut it into equal square pieces, roughly 0.5 cm thick and measuring around 10x12 cm. Lentil Filling: Cook 200 grams of lentils in water until they are fully softened, then drain. In a separate pan, sauté one finely chopped onion in oil until golden. Combine the lentils, sautéed onions, salt, and black pepper, then set the mixture aside to cool. Cheese Filling: Dice 200g of white cheese into small cubes and blend it with a handful of finely chopped parsley. Potato Filling: Boil and grate 200g of potatoes, then season with salt, black pepper, and chopped parsley. Spinach Filling: Lightly sauté 200g of spinach, combine with one medium-sized diced onion, and season with salt and black pepper. Spoon about one tablespoon of your preferred filling onto the center of each rectangular dough sheet prepared earlier. Fold the top and bottom edges toward the center and press the seams gently with your fingers to seal. Place the filled Afyon Bükmesi on a baking tray, ensuring 2 cm of space between each one. Spread any leftover poppy seed filling over the surface. Bake in a stone oven at 180–200 ℃ or in a conventional oven at 200–230 ℃ until both the top and bottom are evenly golden and fully cooked. After removing from the oven, let the pastries rest for one hour before serving. Once shaped into rectangles, Afyon Bükmesi can be frozen and packaged using appropriate frozen food materials. When baked, it should be consumed within 1 day. If frozen and stored at 0 ℃, it is best eaten within 2 days. When preserved at temperatures below -18 ℃, the shelf life extends to 12 months from the production date.