aïma

Açma is a Turkish word with multiple senses. In linguistic use, it is the noun form derived from the verb açmak, referring to the act or result of opening something. In everyday language, açma can appear in phrases describing the action of opening, for example kutu açma (unboxing) or kapıyı açma (opening the door), though many speakers use the verb açmak directly in such constructions.

In Turkish cuisine, açma is also the name of a soft, yeast-leavened pastry. The dough is typically enriched with ingredients such as flour, water or milk, yeast, sugar and fat, producing a light, tender crumb. Açma is usually shaped as a long rope or twisted roll and is often topped with sesame seeds; it can be plain or lightly salted, and sometimes filled or served with cheese for breakfast. It is a common item in bakeries in Turkey and among Turkish communities elsewhere, with regional variations in shape and texture.

Etymology-wise, the term derives from açmak, meaning to open, with the -ma suffix forming a noun that denotes the act or state. The culinary use of açma reflects a traditional bread variety that is distinct from other pastries such as poğaça, though both are common in Turkish breakfast culture.

See also: bread, poğaça, simit.