Project Events – Traditional Foods

Authentıc Turkish Flaky Pastry ‘’Afyon Bukme ‘’

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Bukme is a pastry with different naming in Anatolia according to the regions.It is traditioanal food in Afyonkarahisar. In some regions, it is the name given to the pastries made by adding lentils or potatoes and folding them on a tray. In some regions, it is made and eaten while making yufka bread. Into the rolled phyllo dough; Herbs such  oilseed, spinach are placed and covered by folding.

 Francesinha (french toast)

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 Francesinha (meaning (little) Frenchie in Portuguese) is a Portuguese sandwich originally from Porto, made with bread, wet-cured ham, linguiça, fresh sausage like chipolata, steak or roast meat, and covered with melted cheese and a hot and thick spiced tomato and beer sauce. It is typically served with french frie.

Abadede piroscos pudding

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Abbot of Priscos pudding (Portuguese: Pudim Abade de Priscos) is a typical Portuguese dessert, a rich crème caramel pudding created by Father Manuel Joaquim Machado Rebelo, the Abbot of Priscos, in the 19th century. The pudding is unique in that it contains bacon and a very large amount of egg yolks — fifteen in total. According to its creator, "The pudding is rather easy to make, but difficult to get right."

In 2011, the Abbot of Priscos pudding was one of the runners-up in the Seven Wonders of Portuguese Gastronomy competition.

Easter egg

Easter eggs, also called Paschal eggs,[1] and Egg of Easter are eggs that are sometimes decorated. They are usually used as gifts on the occasion of Easter. As such, Easter eggs are common during the season of Eastertide (Easter season). The oldest tradition is to use dyed and painted chicken eggs, but a modern custom is to substitute chocolate eggs wrapped in coloured foil, hand-carved wooden eggs, or plastic eggs filled with confectionery such as chocolate. However, real eggs continue to be used in Central and Eastern European tradition.

Bread Pudding in Syrup with Clotted Cream

AAfyonkarahisar offers tens of unique local tastes protected with geographical indications such as Afyon clotted cream, Afyon’s Ekmek Kadayıfı with Clotted Cream.

Bread pudding in syrup with clotted cream is a bread pudding that was historically part of Ottoman cuisine and in modern times remains part of the cuisines of the former Ottoman Empire. It is usually served with kaymak, a kind of clotted cream. In Turkey it is considered a regional specialty of Afyonkarahisar.

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