Şuhut Keşkek
As a geographical region, Şuhut, located in the easternmost part of the Aegean region, is in the south of Afyon and is located on the threshold land that connects Western Anatolia to Central Anatolia. The traditional local dish of the district, which is made at special times such as birth, soldier farewell, wedding, celebration, feast, pilgrim farewell, offering, charity, meeting and can be consumed at every meal of the day, is keskek. As a geographical region, Şuhut, located in the easternmost part of the Aegean region, is in the south of Afyon and is located on the threshold land that connects Western Anatolia to Central Anatolia. The traditional local dish of the district, which is made at special times such as birth, soldier farewell, wedding, celebration, feast, pilgrim farewell, offering, charity, meeting and can be consumed at every meal of the day, is keskek. One of the main features that distinguishes the Şuhutkeşkek from other keskeks is that it is cooked in an unglazed earthen pot and a stone oven heated by wood fire. During the day, pita bread, bread, and poppy are baked in the ovens, and in the evening, keskek is baked for 12-15 hours. The long cooking time ensures that the keskek turns into an easily digestible and aromatic product.
