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.
The Laleli Mosque stands out as a remarkable timber structure in Anatolia, constructed entirely without the use of nails. Another historical landmark, the Atik Ibrahim Pasha Mosque, dates back to approximately the 1170s. The elegant Osman Pasha Fountain was added to the area in 1842.
The town of Fatsa is well-known for its lush hazelnut groves and relaxing thermal springs. It is also home to the ruins of the ancient Bolaman Castle and features a beautifully preserved 18th-century Turkish mansion.
In Yason Cape, located within Persembe, you’ll find a former 19th-century church that has been transformed into an archaeological museum. Persembe is additionally famous for hosting traditional Oil Wrestling competitions and has earned the distinction of being a certified Slow City (or Slow Città).
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