Antep Phrygian Product Description and Distinctive Features: Firik, a regional specialty, is wheat that is smoked or charred in the field while still green and not fully ripened, with the husks left intact. It resembles bulgur and rice in appearance, featuring a green-brown color, and is typically made from durum wheat. Firik is produced by harvesting wheat when the grains begin to harden, but the head remains green. The process involves burning the wheat stalks to loosen the grains. The chaff surrounding the grains burns off, allowing the grains to be separated. This method imparts a distinctive smoky flavor and aroma to the wheat. The grains are then separated by the wind, which blows away the lighter chaff, leaving behind grains that are soft enough to be chewed and free from their outer husks. This product, known for its unique taste and smoky scent, which ranges in color from yellow to green, is called firik. Typically, Triticum durum wheat is used in the production of firik, although on rare occasions, bread wheat (Triticum aestivum) may be preferred. While both types of firik are made in Gaziantep, Antep Firik is specifically produced from Triticum durum wheat grown in Gaziantep. Firik produced in different regions may vary in shape, nutritional value, cooking characteristics (such as hardness and integrity), color, and sensory properties. Firik is considered a more expensive product compared to regular wheat and bulgur. As a result, it is traditionally made by farmers, particularly in areas where it is commonly consumed. Firik contains a notable amount of fructooligosaccharides, a fructose-rich polymer. These compounds have biological benefits, including anti-tumor, immune-stimulating, and prebiotic effects. Additionally, fructooligosaccharides enhance the absorption of various minerals. As such, the unripe wheat used in firik is regarded as a functional food. Production Method: A study on the ripening process of wheat grains has shown that the ideal time for harvesting wheat for firik production is a two-week period between the end of the milk ripening stage and the start of the yellow ripening stage. Furthermore, the most flavorful firik is made from large, hard durum wheat. The main reason for harvesting at the end of the milk ripening stage and the beginning of the yellow ripening stage is the high concentration of simple sugars during this phase. In Gaziantep, wheat is harvested during a two-week period when the spikes are about 15 cm tall and the humidity is around 45%. Firik harvested during this time yields the best flavor and aroma. The timing of the harvest is crucial for quality. If the wheat is harvested too early, the grains lose their integrity, and if harvested too late, the unique color and aroma fail to develop. Wheat for Antep Firik is harvested approximately one month earlier than usual. For Gaziantep, this typically occurs during the last two weeks of May. The harvested grains for firik have a humidity level of about 40-45%. The harvest timing is determined by the farmers' experience, taking into account the wheat's ripeness, whether the field is irrigated, the amount of rainfall during the season, and the maturity of the grains. Another factor that influences the harvest time is the end of the rainy season. Meteorological data indicates that this period aligns with the end of May. During this time, the wheat shoots are harvested and then burned in a wood fire. The burning process may vary depending on the quantity of production. When the production is large, a big wood fire is made, and a sieve is placed on top. The green wheat is placed on the sieve and roasted. For smaller quantities, the bundles are manually burned and constantly turned. Once white smoke begins to appear and the scent of burning is noticeable, it indicates that the "burning consistency" for Antep Firik has been achieved. The roasted wheat is then removed from the fire and spread out on a cloth placed on the ground, where it is left to dry and cool in the shade of trees for 1 to 3 days. Afterward, the grains and the burnt parts are separated using the wind. Some parts are also separated by rubbing them between the palms. To maintain the distinctive yellow-green color of firik, the product is not exposed directly to sunlight. The drying time is adjusted based on experience, considering factors like air temperature and wind, typically lasting between 1 and 3 days. In the past, the drying time was determined by how easily the burnt parts of the grains could be separated by hand after drying. The dried product was then separated from the burnt stalks by tossing it into the patoz. Before being placed in the patoz, the burnt parts and grains were separated by wind-assisted tossing. This method produced the burnt firik grains. The grains were then left to dry again in a thin layer with the help of wind and shade. In Gaziantep, this drying period typically lasts for about 2 days (with around 15% humidity). Afterward, at the mill, the firik is ground according to demand and categorized as coarse firik, fine firik, flour, or bran.