Turkish delight or lokum, part of Afyonkarahisar gastronomy

UNESCO recognises the famous gastronomy of Afyonkarahisar

Afyon joins other provinces of Turkey like Gaziantep or Hatay, which stand out not only for their attractions for tourism but for their rich cuisine and long gastronomic tradition.

The Turkish province of Afyonkarahisar, located in the centre-west of Anatolia, has been incorporated into the UNESCO Creative Cities Network thanks to its famous gastronomy, thus following the steps of the provinces of Gaziantep and Hatay, which have also been recognised due to its rich gastronomic tradition.

Among the delicatessen that can be savored in Afyon are lokum (Turkish delight), sucuk (Turkish sausage), keşkek (a typical dish made from wheat or rye and veal), patatesli ekmeği (potato bread) or the haşhaş ezmesi (pate of poppies): all of them are part of the culinary tradition of the region, which local authorities now try to be recognised internationally.

Ali Gümüşhan, manager of a hotel group in Afyonkarahisar, recalled in this regard that efforts to ensure that the province was included in the UNESCO network began a year ago, and have been supported not only by the local town hall and the governor, but also for various civil organisations. “Now, our city of Afyonkarahisar is on its way to become a city with its own brand,” said Gümüşhan.

Noting the importance of the recognition of its famous gastronomy by UNESCO, the governor of Afyonkarahisar province, Mustafa Tutulmaz, stressed however that Afyon has many other values ​​for tourism, such as its famous hot springs or the historic Phrygia Valley , also called the second Cappadocia of Turkey.