Afyon Mouth Open Product Description and Distinctive Features: Afyon Ağzıaçığı is produced by layering yeast-free dough made from flour, water, and salt, spreading a greasy filling on each layer, and baking it in the oven after placing either cheese or minced meat filling inside. The name "Afyon Ağzıaçığı" is derived from the folding technique, leaving a gap in the upper middle part of the stretched dough layers. The history of Afyon Ağzıaçığı dates back to ancient times. It is widely consumed in daily meals and is also served during events such as births and weddings, making it a regional delicacy. Therefore, it is closely associated with a geographical boundary due to its popularity in specific regions. Minced Meat Filling Preparation:** Finely chop parsley and mix it thoroughly with 50 ml of sunflower oil and minced meat.Cheese Filling Preparation:Finely chop parsley, cut cheese into small pieces, and mix 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 obtained. 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 at room temperature, covered, for another 15 minutes. After rolling out the first pastry, spread the dough filling over the entire surface. Fold the top part to the center and then fold the bottom part in the same way, ensuring the dough is gently stretched and thinned with each fold. Spread dough filling over the resulting cylindrical-shaped pastry. Fold the side edges on top of each other to create a bundle (square) shape. Spread dough filling again on the surface of the bundle, then let it rest in the refrigerator for 30 minutes, covered. Roll out the second pastry and place it in the center of the rested dough, continuing the folding process as with the first pastry. This way, two pastries will be nested inside each other in a bundle (square) shape. Ensure that the dough filling covers the entire surface with each folding.Repeat these steps for the remaining two dough balls. Thus, two nested dough masses are obtained from four pastries. After resting the nested dough masses for half an hour, roll them out with hands or a rolling pin, increasing their size by about one-third while maintaining the square shape. Cut them into four equal parts, and each part is further divided into four equal pieces. Thinly roll out each piece into a circular shape using a rolling pin. In the center of each circular piece, place a tablespoon of the preferred filling material and fold the edges on top of each other in a pleated manner. All pastry pieces are folded in the same way, placed on a baking sheet with 2 cm intervals, and brushed with dough filling on the surfaces. Afyon Ağzıaçığı is baked in a stone oven at 180 to 200 ℃ or in a regular oven at 200 to 230 ℃. Once the top and bottom surfaces of Afyon Ağzıaçığı are well-cooked, remove it from the oven and let it rest for about 1 hour before serving.Before giving Afyon Ağzıaçığı its final shape and baking, it can be frozen and packaged in suitable packaging for frozen food for sale. Afyon Ağzıaçığı should be consumed within 1 day after baking. If frozen, it should be consumed within 2 days when stored at 0 ℃. When kept at a temperature not exceeding -18 ℃, the frozen product has a shelf life of up to 12 months from the production date.