Akyurt Hernia Soup Product Description and Distinguishing Features: Akyurt Fıtı Soup is made using fıtı bulgur, dried onions, green peppers, tomatoes, tomato paste, and water. The fıtı bulgur used in the preparation of Akyurt Fıtı Soup, known as "fıtı," is obtained by grinding kunduru wheat in a mill. Fıtı (fıtı bulgur) is smaller in size compared to coarse bulgur used for pilaf and larger than fine bulgur used for tabbouleh or meatballs, with a size ranging between 2-3 mm. The history of Akyurt Fıtı Soup dates back, and it has a production method specific to the geographical region. It holds significance in the culinary culture of the Akyurt district. Therefore, there is a connection between its reputation and the geographical boundary. Production Method: 1. **Separation and Cleaning:** After harvesting kunduru wheat grown in the Akyurt district, the wheat is separated for grinding in the mill. It is winnowed using a sieve (screen) on a cloth in threshing floors or in front of houses. After removing stems and debris on the sieve, the wheat is sifted and washed in troughs. The washed wheat is then filled into sacks and left for one day. After a day, water is added to the wheat in large tinçs (copper pans), and it is boiled while stirring occasionally to prevent sticking to the bottom. This process, known as "bulgur boiling," results in boiled wheat, which is then spread on a cloth in the sun to dry in a clean place (such as roofs or threshing floors). The wheat is stirred every 2-3 hours, and it typically dries in about 2 days. 2. **Grinding and Sieving:** The dried wheat is taken to the bulgur mill and emptied into channels. A small amount of water is sprinkled over it, and it is rubbed, a process known as "tavlama." During tavlama, the swollen wheat is ground in the mill. The ground wheat is spread on cloths to dry, and the bran is separated. 3. **Sieving (First Stage):** In the first stage, the ground wheat with a gap size of 2-5 mm is sieved through screens. The wheat that cannot pass through the sieve, known as "başbaşı," is separated. Başbaşı is whole, unground bulgur. These are set aside for mixing with sacks that will go to the mill for grinding next year. 4. **Sieving (Second Stage):** In the second stage, the portion under the sieve is collected and sieved again using fine screens with a gap size of 1-3 mm, known as "tel elek." The wheat remaining on top of the tel elek is separated as bulgur. The wheat left underneath, called "fıtı," is reserved for use in the production of Akyurt Fıtı Soup.