Afyon Kebab Product Description and Distinctive Features: Afyon Kebab is produced by placing roasted diced beef onto a kebab-like flatbread made with flour, water, yeast, and salt, moistened with meat broth.With a history dating back to ancient times, Afyon Kebab is served on occasions such as invitations, celebrations, and condolence gatherings in Afyonkarahisar. Especially produced during the Ramadan month, it is also referred to as the "Ramadan kebab." The production of Afyon Kebab requires the skillful expertise, and its renown is tied to the geographical region. Production of kebab bread is done by slicing it into square shapes, soaking it with hot meat broth, and placing the roasted meat on top. Another method involves placing the bread in a heat-resistant dish, moistening it with warm meat broth, and then placing the meat on top. The dish is then heated in a preheated fanless oven at approximately 180°C for about 5 minutes. When soaking the kebab bread in meat broth, care is taken to avoid it becoming doughy. Afyon Kebab is preferably served with chopped parsley on top, accompanied by yogurt, grilled peppers, and tomatoes. Attention is given to ensuring that the kebab bread does not become doughy during the soaking process. It is preferably garnished with chopped parsley and served with yogurt, grilled peppers, and tomatoes. Production, Processing, and Other Procedures Within Geographic Boundaries: The history of Afyon Kebab dates back to ancient times, and its production requires a mastery of skills, thus establishing a connection with geographic boundaries. Therefore, all stages of production should take place within the specified geographical boundary due to this unique expertise and heritage.