A staple which country people depend upon for winter nutrition and bulk. It is used as a breakfast cereal and to bulk up soups as a sort of dumpling. When wheat is harvested bulgur, cracked wheat, is fermented with milk and yoghurt, a process which takes around 2 weeks. Once the fermentation is complete, the mixture is salted, spred out on cloths and allowed to dry, after which it is rubbed until it becomes a fine powder.