Dishes you should try in Şuhut: Şuhut Keşkeği (wheat and meat dish), Tandır Kebabı (clay-oven lamb), Haşhaşlı Çörek (poppy seed bun) and Bamya Çorbası (okra soup). This guide also covers the local products to buy and what Şuhut is famous for.
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Şuhut is especially famous for keşkek. The dish is made by boiling good-quality veal and hulled wheat for hours and pounding them with a wooden pestle, and is a symbol of the district's gastronomic identity.
Tandır kebabı, made by slow-cooking lamb in a clay tandoor oven for hours, is the most popular meat dish in Şuhut. Cooking the meat in its own juices gives it a soft, flavourful texture.
Haşhaşlı çörek, a traditional delicacy of the Afyonkarahisar region, is also carefully prepared in Şuhut's bakeries. It is eaten at breakfast or at tea time.
This soup, made by boiling dried okra in meat stock, is one of the traditional winter dishes of Şuhut.
These dishes are known throughout Afyonkarahisar province; see the provincial food guide for details.
A thick, glossy white clotted cream, best when made from buffalo milk; it received a geographical indication on 10 July 2009. It is eaten at breakfast with honey or alongside desserts.
A sucuk with a geographical indication, made in the traditional way from minced meat enriched with red pepper, black pepper and garlic.
A döner made from sucuk, unique to Afyonkarahisar cuisine.
One of the products with a geographical indication, Afyon pastırma (cured beef) is part of the province's meat-product tradition alongside sucuk.
A dessert with a geographical indication, served by topping syrupy bread kadayıf with Afyon kaymak.
Afyon lokum is both an everyday treat and the most popular souvenir.
Because it lies in the region where the Great Offensive was planned and launched, Şuhut holds a special place in Turkish independence history. The house Atatürk used as his headquarters is a living witness to this historic period.
Şuhut was built over the ancient city of Synnada and bears traces of the Hittite, Roman and Byzantine periods. It is one of the rare places that has been continuously settled since the Neolithic period.
Small livestock farming has been a tradition in Şuhut's rural areas for centuries. Sheep and goat rearing forms one of the main livelihoods of the local people.
Şuhut is known for 4 local dishes, above all Şuhut Keşkeği (wheat and meat dish), Tandır Kebabı (clay-oven lamb), Haşhaşlı Çörek (poppy seed bun) and Bamya Çorbası (okra soup). Şuhut is especially famous for keşkek. The dish is made by boiling good-quality veal and hulled wheat for hours and pounding them with a wooden pestle, and is a symbol of the district's gastronomic identity.
Şuhut is known for Şuhut Keşkeği (wheat and meat dish) and War of Independence Heritage. Its best-known sights include Şuhut Martyrs' Cemetery and Asmakaya Castle.
Local products and souvenirs to buy in Şuhut include Şuhut Keşkeği (wheat and meat dish) and Şuhut Patatesi.