Afyonkarahisar Çullama Köfte is a traditional and unique meatball dish with deep roots in the culinary heritage of Afyonkarahisar. The main ingredients are finely ground beef and bulgur, which are combined to create a flavorful filling. The mixture is shaped into oval patties, usually about 5 cm in diameter and 1.5 cm in thickness. The patties are first boiled, then coated in an egg mixture, and fried to achieve a crispy golden-brown exterior.

What makes Afyonkarahisar Çullama Köfte distinctive is its name, "çullama," which refers to the frayed edges that form on the patties during the frying process. These edges, a hallmark of the dish, give the meatballs a unique texture and appearance. The use of fine bulgur provides a delicate yet firm consistency to the filling, while the egg coating creates a perfect balance between crispness and tenderness.

The preparation of these köftes requires skill and experience, with the proper proportions of bulgur and meat essential for the perfect texture. Often served as a main dish during special occasions, gatherings, or family meals, Afyonkarahisar Çullama Köfte reflects the rich food culture of the region.

This dish is deeply connected to the Afyonkarahisar region and its culinary traditions, with several published cookbooks and academic studies highlighting its cultural importance. Afyonkarahisar Çullama Köfte has become synonymous with the region, and its production method, preparation style, and characteristic frayed edges have made it a gastronomic emblem of the area. Its long-standing tradition in the region solidifies its connection to Afyonkarahisar and provides a lasting link between food and heritage in Turkish cuisine.