Afyon Travel Guide

  • Afyonkarahisar
    Afyonkarahisar
    by maykal
  • Afyonkarahisar
    Afyonkarahisar
    by maykal
  • Afyonkarahisar
    Afyonkarahisar
    by maykal

Afyon Hotels

See all 4 Hotels in Afyon
  • Korel Thermal Resort

    Afyon - Kutahya Karayolu -13 km, Afyon, 03040, Turkey

    Satisfaction: Poor

    Good for: Couples

  • Anemon Afyon

    Izmir Karayolu Uzeri 8.km, Afyonkarahisar, 03200, Turkey

    Satisfaction: Excellent

    Good for: Solo

  • Allstar Ikbal Thermal Resort H

    After the fame of the restaurant the owners decide to change the dirwection and they invest on...

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  • Dundar Thermal Villas

    Kutahya Karayolu Km 14, Afyonkarahisar, 03300, Turkey

    Satisfaction: Very Good

    Good for: Solo

Afyon Restaurants

  • traveloturc's Profile Photo

    by traveloturc Updated Apr 22, 2009

    2 out of 5 starsHelpfulness

    This restaurant is at Centrum Afyon and open every day between 07:00-22:30. The price is 15-20 million TL/person. Liquor is not served.

    Favorite Dish: Kuzu firin (lamb meat baked in a special oven), çoban kavurma (meat roasted in its own fat with green pepper and tomatoes) and ekmek kadayifi are the specialties.

    ekmek kadayifi

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Afyon Shopping

  • traveloturc's Profile Photo

    by traveloturc Updated Mar 15, 2008

    2 out of 5 starsHelpfulness

    keskek is a sort of meat and wheat or barley stews found in Turkish and some Caucasian cuisines.
    The word kashkak is a Persian diminutive of kashk, to which it is related. It is documented in Iran and Greater Syria as early as the 15th century, but is no longer eaten there.

    What to buy: keskek

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  • traveloturc's Profile Photo

    by traveloturc Written Aug 30, 2007

    2.5 out of 5 starsHelpfulness

    Kaymak is a creamy dairy product, similar to clotted cream, made all over the Middle East, Southeast Europe, Iran, Afghanistan, India and Turkey. It is made from the milk of water buffalos in the East or of cows in the West.
    The traditional method of making kaymak is to boil the milk slowly, then simmer it for two hours over a very low heat. After the heat source is shut off, the cream is skimmed and left to chill (and mildly ferment) for several hours or days. It has a high percentage of milk fat, typically about 60%. It has a thick, creamy consistency (not entirely compact due to milk protein fibers) and a rich, mildly sour taste (depending on how long it matured).The best one is made from the milk of water buffalos ( Manda)..In this city the process is a little different than the rest of the country..

    afyon kaymak

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  • traveloturc's Profile Photo

    by traveloturc Updated Aug 30, 2007

    2.5 out of 5 starsHelpfulness

    Sucuk consists of ground meat (usually beef), with various spices including cumin, sumac, garlic, salt, and red pepper, fed into a sausage casing and allowed to dry for several weeks. It can be more or less spicy; it is fairly salty and has a high fat content.Europeans use to eat it cooked but this is not a must and you have to try it without cooking

    What to pay: 25 ytl kilo

    sucuk

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Afyon Travel Guide
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