{"id":62323,"date":"2026-04-29T11:40:51","date_gmt":"2026-04-29T08:40:51","guid":{"rendered":"https:\/\/blog.turkishairlines.com\/?p=62323"},"modified":"2026-04-29T11:40:55","modified_gmt":"2026-04-29T08:40:55","slug":"afyon-mutfagi-afyonda-ne-yenir","status":"publish","type":"post","link":"https:\/\/blog.turkishairlines.com\/tr\/afyon-mutfagi-afyonda-ne-yenir\/","title":{"rendered":"Afyon’da ne yenir? Afyon lezzet rehberi"},"content":{"rendered":"\n
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Tarihin ve co\u011frafyan\u0131n \u015fekillendirdi\u011fi bir mutfak<\/strong><\/h2>\n\n\n\n

Afyonkarahisar, \u00fcst \u00fcste y\u0131\u011f\u0131lm\u0131\u015f medeniyetlerin co\u011frafyas\u0131nda kurulu. Hititler buraya “Hapanuva”, Romal\u0131lar ve Bizansl\u0131lar “Akroinon” demi\u015f; Sel\u00e7uklulardan itibaren ise \u015fehir “Karahis\u00e2r-\u0131 S\u00e2hib” ad\u0131yla an\u0131lm\u0131\u015f. Frig, Lidya, Pers, Makedonya, Pergamon, Sel\u00e7uklu ve Osmanl\u0131 d\u00f6nemleri bug\u00fcnk\u00fc sofran\u0131n arka plan\u0131n\u0131 olu\u015fturuyor.<\/p>\n\n\n\n

Afyon yemekleri ve mutfa\u011f\u0131n\u0131n bu kadar \u00e7e\u015fitli olmas\u0131n\u0131n bir di\u011fer nedeni de co\u011frafya. Tar\u0131m ve hayvanc\u0131l\u0131\u011fa dayal\u0131 ekonomi, bu\u011fday tarlalar\u0131, manda yeti\u015ftiricili\u011fine uygun sulak araziler ve ha\u015fha\u015f ekimine elveri\u015fli iklim, \u015fehrin sofras\u0131n\u0131 hamur, et, sebze ve tatl\u0131 y\u00f6n\u00fcnden besledi. Afyon mutfa\u011f\u0131nda yaln\u0131zca patl\u0131candan 22 \u00e7e\u015fit yemek tespit edilmi\u015f; toplamda y\u00fcz\u00fcn \u00fczerinde yemek \u00e7e\u015fidi var.<\/p>\n\n\n\n

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Afyon’un d\u00f6rt imzas\u0131: Sucuk, kaymak, lokum ve ekmek kaday\u0131f\u0131<\/strong><\/h2>\n\n\n\n
\"Tavada
Tavada pi\u015firilmi\u015f Afyon sucu\u011fu ve sahanda yumurta<\/figcaption><\/figure>\n\n\n\n

Afyon\u2019da ne yenir bakt\u0131\u011f\u0131m\u0131zda akla ilk gelen d\u00f6rt \u00fcr\u00fcn de co\u011frafi i\u015faretli: Afyon sucu\u011fu, Afyon kayma\u011f\u0131, Afyon kaymakl\u0131 lokumu ve kaymakl\u0131 ekmek kaday\u0131f\u0131. Bunlara Afyon past\u0131rmas\u0131, patatesli ev ekme\u011fi, \u00c7ay il\u00e7esi vi\u015fnesi ve \u015euhut ke\u015fke\u011fi ekledi\u011fimizde \u015fehrin sekiz co\u011frafi i\u015faret tescilli \u00fcr\u00fcn\u00fc tamamlan\u0131yor. B\u00f6ylece i\u015fte kar\u015f\u0131n\u0131zda me\u015fhur Afyon yemekleri listesi!<\/p>\n\n\n\n

Afyon sucu\u011fu, T\u00fcrklerin past\u0131rma ve kavurma ile birlikte Orta Asya’dan beri t\u00fcketti\u011fi fermente et \u00fcr\u00fcnlerinden biri. \u015eehirle \u00f6zde\u015fle\u015fmi\u015f bu lezzet, y\u0131ll\u0131k ortalama 20 bin ton kadar \u00fcretiliyor. En uygun \u00fcretim d\u00f6nemi ekim ve kas\u0131m aylar\u0131. Past\u0131rmaya elveri\u015fli olmayan k\u00fc\u00e7\u00fck et par\u00e7alar\u0131 ya da b\u00fcy\u00fckba\u015f hayvan etinden haz\u0131rlanan sucuk, tuz ve baharatla kar\u0131\u015ft\u0131r\u0131l\u0131p do\u011fal ya da yapay ba\u011f\u0131rsa\u011fa dolduruluyor, ard\u0131ndan terletmeye b\u0131rak\u0131l\u0131yor ve do\u011fal ya da teknolojik ortamlarda kurutuluyor. \u015eehirde d\u00f6nerin bir de sucuk versiyonu var: \u00d6zel makineyle ince kesilen sucuk d\u00f6ner, tereya\u011f\u0131nda pi\u015firildikten sonra lava\u015fa sar\u0131l\u0131 veya ekmek aras\u0131 servis ediliyor. Hakiki Afyon sucu\u011funun yan\u0131na bir tava sahanda yumurta ya da bir k\u00e2se kuru fasulye, klasik kombinasyonlardan.<\/p>\n\n\n\n

Afyon kayma\u011f\u0131, manda s\u00fct\u00fcnden yap\u0131l\u0131yor. \u015eehirdeki mandalara ha\u015fha\u015f k\u00fcspesi yedirilmesi, s\u00fct\u00fcn ya\u011f oran\u0131n\u0131 ve aromas\u0131n\u0131 belirgin bi\u00e7imde de\u011fi\u015ftiriyor. Geleneksel y\u00f6ntemde kaymak, eski bak\u0131r kaplarda alt\u0131 geni\u015f \u00fcst\u00fc dar \u00f6zel tencerelere b\u0131rak\u0131l\u0131p bir g\u00fcn dinlendiriliyor, sonra tekrar \u0131s\u0131t\u0131l\u0131yor. Yani \u00e7ift pi\u015firme uygulan\u0131yor. 12 saat s\u00fcren i\u015flemin ard\u0131ndan yakla\u015f\u0131k y\u00fczde 60 ya\u011f oran\u0131na sahip, kadifemsi dokulu bir kaymak \u00e7\u0131k\u0131yor.<\/p>\n\n\n\n

Afyon lokumu, Osmanl\u0131ca “rahat ul-hulk\u00fcm”, yani “bo\u011faz rahatlatan” kelimesinden gelen tatl\u0131n\u0131n Afyon versiyonu. Anadolu’da 15. y\u00fczy\u0131ldan beri biliniyor; rafine \u015feker ve ni\u015fastan\u0131n 17. y\u00fczy\u0131lda \u00fclkeye girmesiyle bug\u00fcnk\u00fc h\u00e2lini alm\u0131\u015f. 18. y\u00fczy\u0131lda bir \u0130ngiliz gezginin arac\u0131l\u0131\u011f\u0131yla \u201cTurkish Delight\u201d ad\u0131yla Avrupa’ya tan\u0131t\u0131lm\u0131\u015f. Afyon versiyonunu ay\u0131ran detay, manda kayma\u011f\u0131yla yo\u011frulmas\u0131. Koyu \u015feker \u015furubu \u00e7\u0131rp\u0131larak beyazlat\u0131l\u0131yor, i\u00e7ine kaymak ve vanilya kat\u0131l\u0131p uzun uzun yo\u011fruluyor. \u00c7erezli, meyveli, f\u0131st\u0131kl\u0131, \u00e7ifte kavrulmu\u015f onlarca \u00e7e\u015fidi var. Lokumun bu kadar tan\u0131nmas\u0131nda, Antalya, \u0130zmir ve Bodrum hatlar\u0131nda seyahat edenlerin Afyon’a u\u011frama al\u0131\u015fkanl\u0131\u011f\u0131 da etkili olmu\u015f.<\/p>\n\n\n\n

\"Kaymak
Kaymak ile doldurulmu\u015f, antep f\u0131st\u0131\u011f\u0131 ile s\u00fcslenmi\u015f geleneksel Afyon ekmek kaday\u0131f\u0131<\/figcaption><\/figure>\n\n\n\n

Kaymakl\u0131 ekmek kaday\u0131f\u0131 ise \u015fehrin en bilinen tatl\u0131lar\u0131ndan. \u015eerbete bat\u0131r\u0131lm\u0131\u015f kaday\u0131f ekme\u011finin \u00fcst\u00fcne manda kayma\u011f\u0131 dilimi konuyor. \u00c7ay il\u00e7esinin co\u011frafi i\u015faretli vi\u015fnesiyle haz\u0131rlanan vi\u015fneli versiyonu da yayg\u0131n.<\/p>\n\n\n\n

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D\u00fcnya daha b\u00fcy\u00fck. Ke\u015ffet.<\/div>\n <\/div>\n <\/div>\n
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