{"id":62985,"date":"2026-05-13T10:00:00","date_gmt":"2026-05-13T07:00:00","guid":{"rendered":"https:\/\/blog.turkishairlines.com\/what-to-eat-in-afyon-afyon-flavor-guide\/"},"modified":"2026-05-12T17:13:51","modified_gmt":"2026-05-12T14:13:51","slug":"afyon-cuisine-what-to-eat-in-afyon","status":"publish","type":"post","link":"https:\/\/blog.turkishairlines.com\/en\/afyon-cuisine-what-to-eat-in-afyon\/","title":{"rendered":"What to eat in Afyon? Afyon flavor guide"},"content":{"rendered":"\n
\n\n\n\n

A cuisine shaped by history and geography<\/strong><\/h2>\n\n\n\n

Afyonkarahisar stands on a geography layered with civilizations. The Hittites called it \u201cHapanuva,\u201d the Romans and Byzantines referred to it as \u201cAkroinon,\u201d and from the Seljuk period onward, the city became known as \u201cKarahis\u00e2r \u0131 S\u00e2hib.\u201d The Hittite, Phrygian, Lydian, Persian, Macedonian, Pergamon, Seljuk and Ottoman eras all form the background of today\u2019s culinary culture.<\/p>\n\n\n\n

Another reason Afyon\u2019s 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\u2019s 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.<\/p>\n\n\n\n

\n\n\n\n

Afyon\u2019s four signatures: Sausage, kaymak, lokum (Turkish delight) and ekmek kaday\u0131f\u0131 (bread pudding dessert)<\/strong><\/h2>\n\n\n\n
\"Afyon
Afyon sausage and fried eggs cooked in a pan<\/figcaption><\/figure>\n\n\n\n

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 kaday\u0131f\u0131 dessert with kaymak. When Afyon pastrami, potato home bread, the sour cherry of the \u00c7ay district, and \u015euhut ke\u015fkek are added, the city\u2019s eight geographically registered products are complete. Here it is, the famous Afyon dishes list!<\/p>\n\n\n\n

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 d\u00f6ner: Sausage d\u00f6ner 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.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

Afyon lokum is the Afyon version of the dessert, whose Ottoman name, \u201crahat ul hulk\u00fcm,\u201d means \u201ccomforting the throat.\u201d 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 \u201cTurkish Delight.\u201d 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, \u0130zmir, and Bodrum routes who stopped in Afyon.<\/p>\n\n\n\n

\"Traditional
Traditional Afyon ekmek kaday\u0131f\u0131 dessert filled with kaymak and topped with pistachios<\/figcaption><\/figure>\n\n\n\n

Ekmek kaday\u0131f\u0131 with kaymak is one of the city\u2019s best-known desserts. A slice of buffalo kaymak is placed on top of ekmek kaday\u0131f\u0131 soaked in syrup. A sour cherry version, prepared with the geographically indicated cherries from the \u00c7ay district, is also widely enjoyed.<\/p>\n\n\n\n

\n\n\n\n
\n
\n
\n \n \n \n \n <\/rect>\n <\/clipPath>\n <\/defs>\n \n <\/path>\n <\/path>\n <\/g>\n <\/svg>\n <\/div>\n
\n
Widen your world.<\/div>\n <\/div>\n <\/div>\n
\n
\n