City of Gastronomy registered by UNESCO Göce, which is unique to the local cuisine of Afyonkarahisar, is used in the production of Göce meatballs and is also used in the production of tarhana and keskek. Here are the necessary ingredients and the recipe for the Goce meatballs.
What are the ingredients of Goce meatballs?
- 1 cup of water
- 1 glass of goce (click to make goce)
- 1 large onion
- 2 tablespoons of butter
- 1 egg
- 2 tablespoons of flour
- 1 tablespoon dried mint
- 1 teaspoon of salt
- Hot water
Ingredients for the Goce meatball sauce
- 1 cup of strained yogurt
- 2 cloves of garlic
- 1 teaspoon red pepper flakes
- 1 diced tomato
How to make Goce meatballs?
Goce is soaked in hot water with duku (the thinnest bulgur that remains after sifting). Add salt and mint and let it sit for a while. Add the flour, egg and grated onion and knead until firm. Ball-sized meatballs are made in the palm of the hand, and the center is lightly pressed with a finger to form a button. The meatballs are boiled in boiling water. After cooking, the meatballs are drained and placed on serving plates. Add yogurt with garlic. The sauce made with grated tomato, red pepper flakes and butter is poured on top and served.
Here are other local dishes from Afyonkarahisar
Afyonkarahisar Local dishes and food culture
Afyonkarahisar offers a unique variety with all the elements of popular culture. It is one of the few cities known for its rich food culture. This is why it is said that the best cooks come from Afyonkarahisar after Bolu/Mengen.
Although Afyonkarahisar’s rich cuisine is mainly based on dough and meat, it also offers many varieties based on its own production, such as cream and Turkish delights. There are more than 100 types of food in Afyon, where only 22 types of dishes made from eggplants have been identified.
This wealth is especially evident at weddings, births and military dinners. These meals, eaten at square tables for 10-12 people, are based on traditional table manners and an exclusive Afyonkarahisar order. For this reason, it is called “Eating Online” because it follows a certain order. The shift starts with the soup meal, then the meat meal, followed by seasonal vegetable dishes.
City of Gastronomy registered by UNESCO Among the dinner gatherings and invitations seen in Afyonkarahisar are “birth invitations, death dinners, wedding and circumcision invitations, pilgrim invitations, zinardi invitations, henna invitations for boys, laying invitations the groom, hand kisses and dowry invitation and travel dinners.this, different food presentations are made to the guests.
Local flavors of Turkey
From Adana to Kilis, Adıyaman to İzmir, you can explore the local flavors of Turkey, write a review and submit your recipes to our provincial Turkish local food file.
Source: Afyonkarahisar Local Flavors, Promotional publications of the Provincial Directorate of Culture and Tourism of the Governorate of Afyonkarahisar,