Afyonkarahisar cuisine is very rich with its traditional dishes. It is very common to use opium and opium oil especially in the pastry. Göce and Düğü (a kind of bulgur) obtained from chickpea and wheat are widely used in the dishes. Aubergine from which more then 20 kind of meals are cooked has a very important place in Afyonkarahisar cuisine. ‘Patlıcan Böreği (aubergine pastry) is an Afyonkarahisar special dish. In special occasion, people lay a big table to eat together and this meal is called as ”Sıra Yemeği’. The variety of the food in this meal changes depending on the feature of the invitation, from 10-25 kinds of meal to 40 kinds of meal. It is an Afyonkarahisar custom to serve ‘gumbo soup’ to help the digestion. Afyonkarahisar traditional tastes; soup: sakala çarpan, toğga, göce tarhana (soup with dried yoghurt); meat dishes: bütüm et (meat), ramazan kebabı, paçık, duvaklı; vegetable dishes: patlıcan böreği (aubergine pastry), ilibada stuffing, aubergine, leak, tabooli, zucchi, mousaka, stuffed vine leaves and sour gumbo. Some of the traditional pastries are: arabaşı, ağzı açık, bükme, haşgeşli, börek, ocak bükmesi, katmer, cızdırma and öğmen. Crumpets in thick syrup and clotted cream are irreplaceable taste in Afyonkarahisar cuisine.
