Afyon Kebab is a traditional meat dish specific to the province of Afyonkarahisar, located in the Aegean Region of Türkiye. The main ingredient of the dish is lamb meat, which is slowly cooked in a stone oven for an extended period. This type of kebab, registered with a geographical indication, is considered one of the gastronomic values of Afyonkarahisar. Holding an important place in the local culinary culture, Afyon Kebab is one of the prominent dishes in the promotion of Afyonkarahisar, which was included in the UNESCO Creative Cities Network in the field of gastronomy in 2019.

History

The origin of Afyon Kebab dates back to the Ottoman period, though it became particularly widespread in Afyonkarahisar and its surroundings starting in the 19th century. The development of livestock farming in the region enabled access to high-quality lamb meat. Afyonkarahisar’s geographical location played a significant role in the advancement of meat cooking techniques and kebab culture.

Afyon Kebab is based on the principle of slowly cooking meat in its own steam in stone ovens using traditional methods. This cooking technique was shaped by the influence of Tatar migrations in the region and the interaction with Anatolian culinary culture. The dish reached its present form around the mid-20th century. Today, Afyon Kebab is one of the traditional flavors that symbolize Afyonkarahisar, attracting both locals and visitors within the scope of gastronomy tourism.

Preparation and Characteristics

The primary characteristic of Afyon Kebab is that bone-in lamb meat is cooked over a wood fire in stone ovens at low heat for a long time. In the traditional recipe, the meat is prepared in large pieces and is cooked solely in its own fat and juices, without the use of any spices or marination. This method helps preserve the flavor and natural texture of the meat.

The meat is cooked in the stone oven for approximately three to four hours until it reaches a tender, melt-in-the-mouth consistency. After the cooking process is complete, the meat is placed on a serving plate, usually over flatbread, and accompanied by grilled vegetables. Afyon Kebab, prepared with the addition of butter before serving, presents a simple yet rich style that highlights the natural flavor of the meat.

^{Afyon Kebab (Gastroafyon)}

Cultural and Economic Value

Afyon Kebab holds a significant place in the local culinary culture of Afyonkarahisar. The cooking techniques passed down through generations in the region have helped maintain the dish’s authentic nature. It is traditionally prepared and served in local restaurants and kebab shops operating in Afyonkarahisar.

In 2018, Afyon Kebab was registered with a geographical indication by the Turkish Patent and Trademark Office, making it a valuable element for the city’s gastronomic tourism. It is a dish appreciated by both locals and tourists, especially in local restaurants, and stands out as a regional product supporting Afyonkarahisar’s designation as a UNESCO City of Gastronomy.

In addition to representing the traditional taste of Afyonkarahisar, Afyon Kebab is also a notable gastronomic value contributing to the regional economy.