Let me tell you about the short history of Afyon first. Upon Yakub Bey's will, the settlement was re-joined under Ottoman rule in 1429. The settlement, which was first known as the Sanjak Centre with the names "Karahisar-ı Devle," "Karahisar," and "Karahisar-ı Sahib" during the Ottoman period, started to be called "Afyonkarahisar" in documents in 1684. It has 18 districts, 107 towns, and 392 villages. The largest district has 448 neighbourhoods and 60 municipalities. Initially, it was known as Afyon, but it became Afyonkarahisar in 2005.
Afyon is known for producing wheat, barley, and sunflower. Sausage, village cream, poppy, tarhana, and Turkish delight are also commonly found there. Sour cherries are particularly famous in Afyon, and our local dishes include Afyon kebab with poppy, twisted katmer, sizzling dishes, and feathery leaf wraps.
In general, places to visit in Afyon include the Phrygian Valley, Afyon Castle, the Afyon Archaeology Museum, the Great Mosque, and the Great Attack Martyrdom. At weddings, local games such as Sepetçioğlu, Harmandalı, Zeybek, and Efe's servant are played. It is also important to wear traditional clothing. "Kofi," "temezzi," and "tulle" are worn on the head, while fancy dresses; shalwar (trousers), belts, and waistcoats are worn on the body. Wool socks and kundura (traditional shoes) are worn on the feet, and gold and silver necklaces are used as jewellery.
Afyon is very famous for its poppy, which I will describe in the recipe for "bending." Add lentils and water to a suitable pot and boil until soft. In a separate pan, roast ground meat; then add chopped onion and roast again until the water is absorbed. Add the boiled lentils and mix on low heat for 7-8 minutes, then remove from heat and let cool.
For the dough: Combine flour, salt, vinegar, and heated milk in a kneading bowl, and gradually add 2 glasses of water while kneading. Knead the dough until it reaches a smooth consistency. After kneading, cover the bowl with cling film and let it rest for half an hour.
After resting, take the dough to the counter and divide it into 4 equal pieces. Take one piece and roll it out on a lightly floured surface. Don’t use too much flour, as the dough is sticky; this helps keep the twists soft. Apply a mixture of oil and poppy seeds on the rolled dough, spreading it evenly. Place the rolled dough in a clean bowl, and repeat the process with the other 3 pieces.
Finally, take one of the poppy-covered dough pieces to the counter, roll it out into a square, and place the filling in the middle. Fold the edges over the filling and arrange it upside down on a greased tray. Repeat this process with the remaining pieces of dough and place them on the tray. After arranging them, spread the remaining oil and poppy mixture on top, then place them in the oven. Bake in a preheated oven at 190°C until golden brown.
The recipe is quite easy; it may seem long because I wrote it in detail.
Döndü Çiçek
Comments