A Regional Food of Afyonkarahisar Cuisine: Sausage Doner Kebab

Abstract

Afyonkarahisar, which can carry our traditions and customs to the present day, stands out with its gastronomic tourism. Meat and meat products have a special place in Afyonkarahisar cuisine culture. In this study, the content, preparation and consumption of sausage doner kebab cooked in Afyonkarahisar has been investigated. Qualitative research method was used in the study. The data of the study were obtained from face-to-face interviews with 7 participants between the ages of 32-51 using a semi-structured interview form prepared by the researchers. All interviews were recorded with a tape recorder and transmitted exactly. The obtained data were interpreted by descriptive analysis method. According to the data obtained from the research, it was determined that the production techniques of sausage doner kebab are known and a standard recipe is used in its ingredients, but there are deficiencies in the amount of the ingredients. It has been determined that the participants think that the sausage doner kebab is a kind of doner unique to Afyon. Sausage doner kebab is preferred because of its taste, filling, fast and easy preparation, curiosity and being a local product. It is consumed as a portion and as well as in lavash or bread. When serving sausage doner kebab, attention should be paid to its temperature. Since it is an oily product, it can freeze in the mouth. This can lead to loss of flavor and rejection of the food. It has been found that there are concerns about hygiene and sanitation. It will be possible to take the necessary precautions to ensure the continuity of the sausage doner kebab, which has an important place in Afyonkarahisar cuisine culture and has not yet been registered as a geographical indication, and to become a part of gastronomy tourism, with adequate promotion and marketing activities. In terms of the sustainability of the product, it is important to standardize every aspect of sausage doner kebab and even its service.