Antep Phrygian Product Description and Distinctive Features: Firik, a regional product, is wheat that is smoked or burned in the field without removing the husks while still green and not fully ripened. Firik resembles bulgur and rice in appearance, having a green-brown color, and is typically made from durum wheat. It is a local product obtained by harvesting wheat when the grains start to harden, but the head is still green. The process involves burning the wheat stalks to separate the grains. The chaff surrounding the grains burns, allowing it to be separated from the grain. During this process, the grain develops a distinctive smoky taste and aroma. The grains are separated by the wind as they are blown away, resulting in grains that are soft enough to be crushed with teeth and have been separated from their outer husks. This product, with its unique taste and smoky aroma, ranging in color from yellow to green, is called firik. Generally, Triticum durum wheat is used in the production of firik, and rarely, bread wheat (Triticum aestivum) may be preferred. Although both types of firik are produced in Gaziantep, Antep Firik is made from Triticum durum wheat grown in Gaziantep. Firiks produced in different regions have regional differences in terms of shape, nutritional value, cooking quality (hardness, integrity), color, and sensory properties. Firik is a more expensive product compared to wheat and bulgur. Therefore, it is traditionally produced by farmers, especially in regions where consumption is common. Firik contains a significant amount of fructooligosaccharides, a fructose-rich polymer. Fructooligosaccharides have biological functions such as anti-tumor, immune-stimulating, and prebiotic effects. Additionally, they positively affect the absorption of various minerals. Therefore, unripe wheat used in firik is considered a functional food. Production Method: A study related to the ripening process of wheat grains has determined that the most suitable time for harvesting for firik production is a period of approximately 2 weeks between the end of the milk ripening stage and the beginning of the yellow ripening stage. Additionally, the most flavorful firik is made from hard and large durum wheat. The crucial reason for harvesting during the end of the milk ripening stage and the beginning of the yellow ripening stage is the high amount of simple sugars during this period. In Gaziantep, it is harvested during a approximately 2-week period when the height of the spikes is around 15 cm, and the humidity is approximately 45%. Firik harvested during this period yields the best results in terms of flavor and aroma. The timing of the harvest is key to quality. If harvested too early, the grains lose their integrity; if harvested too late, the distinctive color and aroma do not develop. Wheat intended for making Antep Firik is harvested approximately 1 month before normal harvest times. For Gaziantep, this period is generally the last two weeks of May. The harvested grains for firik have approximately 40-45% humidity. The timing of the harvest period is determined by the experience of farmers based on the ripeness of the wheat grains. The ripeness of wheat grains depends on whether the field is irrigated, the season's precipitation, and whether the wheat grains are fully matured. Another factor affecting the harvest time is the end of the rainy season. Meteorological data shows that this period coincides with the end of May. During this period, the wheat shoots are harvested, and the shoots are burned in a wood fire. The burning process can vary depending on the production quantity. If the production quantity is high, a large wood fire is prepared, and a sieve is placed on top. Green wheat is turned on the sieve and roasted. If the production quantity is low, the bundles are burned by hand and constantly turned. Once white smoke is formed, and the smell of burning is detected, it is understood that the "burning consistency" of Antep Firik has been achieved. The roasted wheat is removed from the fire and spread on a cloth placed on the ground, exposed to the shade of trees for drying and cooling (1-3 days). After a while, the grains and burnt parts are separated with the help of wind. Some parts are separated by rubbing them in the palm. After the smoking/burning/processing, the product is not exposed directly to sunlight, thus preserving the unique yellow-green color of firik. The drying time is adjusted based on experience, depending on the air temperature and wind. This period is determined to be at least 1 day and at most 3 days. In older times, the drying period was determined based on the ease of separating the burned parts of the grains by hand after drying. The dried product was separated from the burned stalks thrown into the patoz. Before the patoz, the burnt parts and grains were separated from each other by wind-assisted tossing. This way, burned firik grains were obtained. The grains were left to dry again in a thin layer with the help of wind and shade. In Gaziantep, this period is applied for an average of 2 days (approximately 15% humidity). Then, at the mill, it is ground according to demand, and classified as coarse firik, fine firik, flour, and bran.