A cuisine shaped by history and geography
Afyonkarahisar stands on a geography layered with civilizations. The Hittites called it “Hapanuva,” the Romans and Byzantines referred to it as “Akroinon,” and from the Seljuk period onward, the city became known as “Karahisâr ı Sâhib.” The Hittite, Phrygian, Lydian, Persian, Macedonian, Pergamon, Seljuk and Ottoman eras all form the background of today’s culinary culture.
Another reason Afyon’s dishes and cuisine are so diverse is its geography. An economy based on agriculture and animal husbandry, wheat fields, wetlands suitable for buffalo breeding, and a climate favorable to poppy cultivation have enriched the city’s table with dough-based dishes, meat, vegetables, and desserts. In Afyon cuisine alone, 22 eggplant-based dishes have been identified; in total, there are more than 100 varieties.
Afyon’s four signatures: Sausage, kaymak, lokum (Turkish delight) and ekmek kadayıfı (bread pudding dessert)
When asked what to eat in Afyon, the first four items that come to mind all carry a geographical indication: Afyon sausage, Afyon kaymak, Afyon lokum with kaymak, and ekmek kadayıfı dessert with kaymak. When Afyon pastrami, potato home bread, the sour cherry of the Çay district, and Şuhut keşkek are added, the city’s eight geographically registered products are complete. Here it is, the famous Afyon dishes list!
Afyon sausage is one of the fermented meat products consumed by Turks since Central Asia, alongside pastrami and kavurma. This flavor, closely associated with the city, is produced at an average of about 20,000 tons annually. The most suitable production period is October and November. Made from small cuts of meat not suitable for pastrami or from beef, the sausage is mixed with salt and spices, stuffed into natural or artificial casings, then left to rest and dried in natural or controlled environments. The city even has a sausage version of döner: Sausage döner is thinly sliced with a special machine, cooked in butter, and served either wrapped in lavash or in bread. A skillet of fried eggs or a bowl of white beans, paired with authentic Afyon sausage, is considered a classic combination.
Afyon kaymak is made from buffalo milk. Feeding the buffaloes in the city poppy seed pulp significantly alters the fat content and aroma of the milk. In the traditional method, the cream is left to rest for a day in special copper pots that are wide at the bottom and narrow at the top, then reheated. In other words, a double-cooking process is used. After a 12-hour process, a velvety clotted cream with an approximate fat content of 60 percent emerges.
Afyon lokum is the Afyon version of the dessert, whose Ottoman name, “rahat ul hulküm,” means “comforting the throat.” Known in Anatolia since the 15th century, it took its present form after refined sugar and starch arrived in the country in the 17th century. In the 18th century, an English traveler introduced it to Europe as “Turkish Delight.” The distinguishing feature of the Afyon version is that it is kneaded with buffalo clotted cream. A dark sugar syrup is whipped until it turns white, then clotted cream and vanilla are added, and the mixture is kneaded for a long time. There are dozens of varieties, including nut-filled, fruity, pistachio, and double-roasted versions. The delight’s popularity was also shaped by travelers on the Antalya, İzmir, and Bodrum routes who stopped in Afyon.
Ekmek kadayıfı with kaymak is one of the city’s best-known desserts. A slice of buffalo kaymak is placed on top of ekmek kadayıfı soaked in syrup. A sour cherry version, prepared with the geographically indicated cherries from the Çay district, is also widely enjoyed.
Mastery of meat and dough: Afyon kebab, çullama meatballs and paçık
Afyonkarahisar cuisine is shaped around meat and dough. Almost all dishes served at weddings, holidays, and charity meals fall into these two categories.
Çullama meatballs are a dish commonly served at Afyon weddings. Meatballs made with ground meat, fine bulgur, and eggs are shaped into round balls, then coated in a mixture of flour, egg, and yogurt before being fried in hot oil. Because the preparation is demanding, it requires real skill. They are generally served over mashed potatoes with plenty of sauce. Firm on the first bite, the meatballs soften in the yogurt sauce.
Paçık is a dish named after lamb trotters, “paça” in Turkish. It is cooked for about 2.5 hours and enriched with crushed Afyon bread, garlic, yogurt, and butter. It is commonly served during holidays, weddings, and other important occasions. Its close relative, pöç soup, is made by slowly boiling and shredding meat from a calf’s tailbone. Locals believe it has natural antibiotic properties, and it is sought after throughout all four seasons.
Zürbiye is a dish made with only two ingredients: cubed beef and pearl onions. After the meat is cooked until tender, its broth is separated; the pearl onions are boiled in a separate pot, drained, and then combined with the meat before topping it with a tomato paste-based sauce. It is a hearty dish, especially popular in winter, and is also known as onion stew.
Afyon kebab is a type of kebab in which lamb is cooked for long hours in its own fat, with the spices added only at the final stage. Ramadan kebab and duvaklı hindi (veiled turkey), are dishes more commonly associated with special occasions.
Eggplant pastry, ilibada dolma and poppy seed pastries
Next on our list of what to eat in Afyon is eggplant. In Afyon, people traditionally call eggplant “badılcan,” and they make 22 different dishes from it. The best known is eggplant pastry, locally called badılcan böreği. Thin slices of eggplant are wrapped around a filling of ground meat, coated with a yogurt-and-egg mixture, then fried. It may look like a pastry, but its flavor is entirely unique.
İlibada dolma is another Afyon specialty. It takes its name from the labada leaves. The leaves, filled with fine bulgur, are folded into triangular, amulet-like shapes. Because the local people embraced this herb as part of their culinary identity, they also shaped the dish’s name in their own way. Sırt dolma and düğülü yaprak dolma are well-known dishes made with labada. Sour okra is also a common dish in Afyon’s vegetable cuisine.
Poppy seed takes center stage in pastries. Afyon’s poppy seed bükme is a layered dough pastry made with green lentils, parsley, crushed poppy seeds, and oil. The pastry known as ağzı açık, filled with ground meat and garlic, is served hot. Other variations appear under names such as ocak bükmesi, katmer, cızdırma and öğme. Poppy seed pita bread is enjoyed both plain with tea and at breakfast.
Traditional Sıra meal and Şuhut Keşkek
One of the most striking culinary traditions of Afyonkarahisar is the sıra meal (communal feast). Served at large communal tables for 10 to 12 people, the feast can include anywhere from 10 to 40 dishes, depending on the nature of the gathering. It has two main categories: “pilaf set” and “sıra meal.” The pilaf set includes rice soup, Uzbek pilaf, compote, tray pastry, semolina halva, and okra. The sıra meal, on the other hand, brings together rice soup, whole meat, musakka (eggplant and minced meat casserole), milk pudding, trotter stew, baklava, okra, green beans, and fruit on the same table.
Şuhut keşkek is a geographically indicated version of keşkek (a traditional slow-cooked wheat and meat dish). In Afyon, another type of keşkek is prepared with cubed meat and enriched with chickpeas, mint, butter, and tomato paste; this version differs from keşkek dishes in other regions because it uses cubed meat. Wheat, bone-in meat, and chickpeas are placed in a clay pot and left in the oven overnight, cooking slowly over low heat until morning, when the dish is served at the table.
Practical flavor routes: Discovering Afyon, step by step
Day one: City center and classic flavors
Start the day with Afyon’s most famous breakfast duo: Authentic Afyon sausage sizzling in the pan and fried eggs. Add plenty of buffalo kaymak, fresh bread, and honey on the side, and the table is complete. After breakfast, climb to Afyon Fortress, the city’s symbol, and take a short walk through the old town’s streets. While wandering the historic streets, be sure to stop by the Afyon Grand Mosque; this 13th-century structure is among the most impressive examples of Anatolia’s UNESCO-recognized wooden-columned mosques. To learn more about this unique architectural tradition, you can also read our article on Anatolia’s medieval wooden hypostyle mosques. For lunch, turn your route toward Afyon kebab, cooked slowly in its own fat for hours. A bowl of white beans on the side completes the classic combination. While strolling through the bazaar in the afternoon, taste double-roasted, pistachio-filled, or nutty varieties of Afyon lokum with kaymak. For dinner, choose çullama meatballs, a labor-intensive yet unforgettable dish. Served over mashed potatoes with plenty of sauce, this dish surprises with its firm texture on the first bite, which later softens in the yogurt sauce. End the day with ekmek kadayıfı dessert with kaymak or its sour cherry version prepared with Çay cherries.
Day two: A journey toward the districts
Start the morning with brewed tea alongside poppy seed bükme and poppy seed pita bread. Afterwards, head toward Şuhut. This is the best place to taste the geographically indicated Şuhut keşkek in its most authentic form. Cooked overnight in a clay pot with wheat, bone-in meat, and chickpeas, this keşkek may already be sold out by the time it reaches the breakfast table, so arriving early is a good idea. If you are heading toward the district of Çay, try desserts and jams made with the geographically indicated Çay sour cherries. On your way back to the city center in the afternoon, stop at a local restaurant serving regional dishes such as ilibada dolma, eggplant pastry, or zürbiye. In the evening, if you come across one, choose a venue where you can experience the sıra meal tradition at large communal tables seating 10 to 12 people.
When returning home from Afyon, do not forget to pack geographically indicated Afyon sausage, vacuum-sealed buffalo kaymak, Afyon lokum with clotted cream, and Çay sour cherry jam in your suitcase. To taste the flavors of this UNESCO-recognized gastronomy city on site and discover one of Anatolia’s richest culinary traditions, consider exploring flight options.
Where to eat what in Afyon?
Let’s answer where to eat what in Afyon by district: To try traditional flavors in the city’s restaurants, you can explore venues in well-known areas such as the Historic City Center, Uzun Çarşı, Yeni Saraçlar Bazaar, Uzun Çarşı Passage, and Basın Street. The Uydukent area stands out as the city’s modern, developing face. Here, alongside classic local flavors, you can also find international cuisine. Ordu Boulevard, meanwhile, is known as the center for fast-food spots and döner restaurants.
Frequently asked questions
What is the most famous dish of Afyon?
Among the most famous flavors of Afyonkarahisar, Afyon sausage, Afyon kaymak and Afyon kebab come first.
What is Afyon kebab?
Afyon kebab is a traditional dish from Afyon prepared by placing roasted, cubed beef on flour-and-water pita bread, then soaking it in meat broth. In Afyonkarahisar, it is often served at gatherings, celebrations, and condolence meals.
Why was Afyonkarahisar selected as a UNESCO gastronomy city?
Afyonkarahisar was accepted into the UNESCO Creative Cities Network in the field of gastronomy in 2019, becoming the third city in Türkiye to receive this title, after Gaziantep and Hatay. More than 100 varieties of dishes, eight geographically indicated products, distinctive production techniques, especially for buffalo kaymak and sausage, and table rituals such as the sıra meal played an important role in this recognition.
What are the must try flavors in Afyon cuisine?
Buffalo kaymak, authentic Afyon sausage, especially with fried eggs, ekmek kadayıfı dessert with kaymak, the sour cherry version prepared with Çay cherries, Afyon Turkish delight with kaymak, çullama meatballs, paçık, zürbiye, eggplant pastry and poppy seed bükme are among the standout flavors.
What makes Afyon kaymak special?
Two details are decisive. The first is that buffaloes in the city are fed with poppy seed pulp, which changes the fat content and aroma of the milk. The second is the double-cooking method: The clotted cream is rested and reheated in special copper pots over a process lasting approximately 12 hours, reaching a fat content of around 60 percent.
How is Afyon sausage different from other sausages?
Afyon sausage is a geographically indicated product, and the highest-quality production period is from October to November. It is shaped by the balance of spices and by traditional resting and drying methods. The city produces an average of 20,000 tons of sausage annually; there is also a version called sausage döner, in which thin slices are cooked in butter and served wrapped in lavash bread.
How many geographically indicated products does Afyon have?
Afyonkarahisar has eight geographically indicated products: Afyon sausage, Afyon kaymak, Afyon lokum with kaymak, ekmek kadayıfı dessert with kaymak, Afyon pastrami, home-baked potato bread, Çay sour cherries, and Şuhut keşkek.
What is the sıra meal, and how is it served?
The sıra meal is a traditional communal feast served at tables for 10 to 12 people, with 10 to 40 dishes presented in a specific order depending on the nature of the gathering. It has two main categories: “pilaf set” and “sıra meal.”
How does one reach Afyonkarahisar?
The fastest way to reach the city is by air at Zafer Airport. Shuttles and buses run from the airport to the city center. Because Afyonkarahisar lies at the intersection of the Ankara-Izmir and Istanbul-Antalya highways, reaching the city by road is also easy.
