In 1902, a fire burning for 32 hours destroyed parts of the city. During the 1st World War British prisoners of war who had been captured at Gallipoli were housed here in an empty Armenian church at the foot of the rock.
However, it was recovered on 27 August 1922, a key moment in the Turkish counter-attack in the Aegean region.
Best eaten at the famous Ikbal restaurants (either the old one in the town centre or the big place on the main road). Turkish delight. helva - sweetened ground sesame ==Main sights== Afyonkarahisar Castle Victory Museum (Zafer Müzesi), a national military and war museum, which was used as headquarters by then Commander-in-Chief Mustafa Kemal Pasha (Atatürk), his chief general staff and army commanders before the Great Offensive in August 1922.
After 1923 Afyon became a part of the Republic of Turkey. The region was a major producer of raw opium (hence the name Afyon) until the late 1960s when under international pressure, from the US in particular, the fields were burnt and production ceased.
They do not produce raw opium any more but derive Morphine and other opiates using the poppy straw method of extraction. Afyon was depicted on the reverse of the Turkish 50 lira banknote of 1927–1938. ==Economy== The economy of Afyonkarahisar is based on agriculture, industries and thermal tourism. Especially its agriculture is strongly developed from the fact, a large part of its population living in the countrysides.
After 1923 Afyon became a part of the Republic of Turkey. The region was a major producer of raw opium (hence the name Afyon) until the late 1960s when under international pressure, from the US in particular, the fields were burnt and production ceased.
The city was known as Afyon (opium), until the name was changed to Afyonkarahisar by the Turkish Parliament in 2004. ==History== The top of the rock in Afyon has been fortified for a long time.
Afyon is known for its marble (in 2005 there were 355 marble quarries in the province of Afyon producing high quality white stone), its sucuk (spiced sausages), its kaymak (meaning either cream or a white Turkish Delight) and various handmade weavings.
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