Opium Twist Product Description and Distinctive Features: Afyon Twist is produced by layering dough made from flour, water, and salt, spreading poppy seed paste on each layer, and frying it after placing fillings such as lentils, cheese, potatoes, or spinach inside. The history of Afyon Twist dates back to ancient times. It is a regional product served during events such as births and weddings. Therefore, Afyon Twist is closely associated with a geographical boundary, contributing to its reputation. Dough Preparation: Sift the flour into a deep bowl. Add water and knead for about 10 minutes until a medium-soft and elastic dough is formed. Let it rest, covered, at room temperature for approximately 15 minutes. Dough Filling Preparation: Place yellow poppy seed paste in a deep bowl, add sunflower oil and melted vegetable oil at low heat. Mix until a homogeneous consistency is achieved.Divide the dough into two equal parts and shape them into balls. After resting for 15 minutes at room temperature with the cover closed, roll out the dough into thin sheets and cover the surface with the yellow poppy seed filling. For each layer, spread the yellow poppy seed paste over the entire surface. Fold the upper part towards the center and the lower part in the same way, ensuring the dough is stretched slightly thinner with each fold. After forming a cylindrical shape, spread yellow poppy seed filling on the surface. Fold the side edges on top of each other to create a square-shaped pastry. Apply another layer of yellow poppy seed paste, then refrigerate covered for 30 minutes. Repeat the process with the second sheet, placing it on top of the rested dough in the center. Continue folding as before, creating a layered square-shaped pastry. Ensure the yellow poppy seed filling covers the entire surface with each fold.After resting for half an hour, cut the layered dough into equal squares, approximately 0.5 cm thick and measuring about 10x12 cm. Lentil Filling: Boil 200g of lentils in water until fully cooked, then drain. In a separate pan, sauté one chopped onion in oil. Mix the drained lentils, sautéed onions, salt, and black pepper, and let it cool. Cheese Filling: Cut 200g of white cheese into small pieces and mix with chopped parsley.Potato Filling: Boil and grate 200g of potatoes, then mix with salt, black pepper, and a handful of chopped parsley.Spinach Filling: Slightly sauté 200g of spinach, mix with one medium-sized chopped onion, salt, and black pepper. Place a tablespoon of the chosen filling in the middle of the rectangular sheets prepared as described earlier. Fold the top and bottom edges on top of each other, pressing the edges lightly with your fingers. Arrange the Afyon Bükmesi on a tray with 2 cm intervals between them. Apply the remaining dough filling to cover the entire surface. Bake the Afyon Bükmesi in a stone oven at 180 to 200 ℃, or in a regular oven at 200 to 230 ℃ until both the top and bottom surfaces are well-cooked.Remove the Afyon Bükmesi from the oven, let it rest for about 1 hour, and it will be ready to be served. Once the Afyon Bükmesi is shaped into rectangles, it can be frozen and packaged for sale with suitable frozen food packaging.Afyon Bükmesi should be consumed within 1 day after baking. If frozen, it should be consumed within 2 days when stored at 0 ℃. If kept at a temperature below -18 ℃, the frozen product's shelf life extends to 12 months from the production date.