Afyon Kebab
Afyon Kebab; It is produced by placing roasted veal cubed meat on a kebab pita, which is produced using flour, water, yeast and salt and moistened with broth. Afyon Kebab, which has a long history; It is served at invitations, celebrations and condolence tables in Afyonkarahisar. It is also known as "Ramadan Kebab" because it is produced especially during Ramadan. Afyon Kebab, whose production requires mastery skills, has a connection with the geographical border. Kebab pitas are cut into squares, moistened with hot broth, and meat is placed on top. Another method is; It is the heating of the pitas, which are placed on a heat-resistant plate, after soaking with warm broth and placing the meat on them, for about 5 minutes in a preheated 180°C fanless oven. While soaking the kebab pita with broth, care should be taken that there is no dough. Afyon Kebab; preferably chopped parsley is put on it and served with yoghurt, roasted peppers and tomatoes.
