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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.
Updated Apr 22, 2009
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
Updated Mar 15, 2008
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..
Written Aug 30, 2007
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
Updated Aug 30, 2007