Akyurt Hernia Soup Product Description and Distinguishing Features: Akyurt Fıtı Soup is prepared using fıtı bulgur, dried onions, green peppers, tomatoes, tomato paste, and water. The fıtı bulgur used in the soup, known locally as "fıtı," is made by grinding kunduru wheat in a mill. Fıtı (or fıtı bulgur) is smaller than the coarse bulgur typically used for pilaf, yet larger than the fine bulgur used for dishes like tabbouleh or meatballs, with a size ranging between 2-3 mm. The origins of Akyurt Fıtı Soup go back many years, and its method of preparation is unique to the local region. This soup holds an important place in the culinary heritage of Akyurt. As a result, its popularity is closely tied to the geographical identity of the area. Production Method: 1. Separation and Cleaning: Once the kunduru wheat grown in the Akyurt district is harvested, it is set aside to be ground in a mill. The wheat is cleaned by winnowing with a sieve on a cloth spread out on threshing floors or in front of homes. Any stalks and impurities are removed during this process. The wheat is then sifted and washed thoroughly in troughs. After washing, it is placed into sacks and allowed to sit for one day. The following day, water is added to the wheat in large copper pans called tinçs, and it is boiled while being stirred regularly to avoid burning. This boiling step, referred to as "bulgur boiling", softens the wheat. Once boiled, the wheat is spread out in a clean, sunny area such as rooftops or threshing floors to dry. It is turned every 2–3 hours, and the drying process usually takes about two days. 2. Grinding and Conditioning: Once the wheat is fully dried, it is taken to the bulgur mill and poured into special channels. A small amount of water is sprinkled on the wheat, and it is rubbed in a process called "tavlama". During this stage, the moistened wheat is ground in the mill. After grinding, the wheat is laid out on cloths to dry once more, and the bran is separated from the mixture. 3. First Sieving Stage: In this phase, the ground wheat is sifted using sieves with 2–5 mm gaps. The larger pieces that do not pass through the sieve are called "başbaşı", which are unground, whole bulgur grains. These are set aside and later combined with sacks of wheat to be ground in the following year’s production cycle. 4. Second Sieving Stage: The portion that passes through the first sieve is sifted again using fine mesh screens known as "tel elek", with 1–3 mm openings. The grains that remain on top of this fine screen are classified as bulgur. The finer grains that pass through the tel elek are known as "fıtı", and these are specifically reserved for making Akyurt Fıtı Soup.