Firik, which decorates the tables where statesmen and wealthy families host important guests in the Middle East, has recently begun to be known in America and European countries. Reaching the tables after a hard and long journey, firik is consumed in Europe and America due to its health benefits as well as its taste.

known as the granary of the Southeast Anatolia and Turkey’s highest quality durum harvests began to firig made from durum wheat. widely consumed in the Southeastern Anatolia Region of Turkey firik, Iran, Iraq, Saudi Arabia, dozens of important guests at the table of the rich family that welcomes local and central government officials in Middle Eastern countries such as Tunisia adorn. Firik, which is made of lamb, kid, turkey and chicken meat and pilaf, has become known in countries such as the USA, Canada, Germany, the Netherlands, France and England due to its benefits for diabetics and children of development. Firik, which has become known in the world due to its taste and health benefits, has begun to be sold in the USA and Europe by important cereal and dry pulses companies.

Healthy Taste Contributing to the Economy

Stating that the production of firewood has started in an area of ​​approximately 4 thousand decares in the Araban Plain, Altun noted that 350 kilograms of firewood were taken in one decare of field and that they expect a total yield of around 1,400 tons.

Materials

1 kg of bone-in meat,
1 cup chickpeas,
2 glasses of firik,
1 glass of bulgur,
100 g of ghee or butter,
salt,
black pepper,
Red pepper.
How is prepared?

Chickpeas are placed in a pot before the evening or two hours before the evening and soaked with plenty of water. The boned meat is washed, pour the juice of the chickpeas, washed and left to boil in the pressure cooker with enough water. But before it starts to boil, the foams accumulated on it are thrown into a plate with a colander. Then the mouth of the whistle is closed, when the whistle goes up, the bony meat is removed from the bones and cut into large pieces. Chickpeas are filtered from the broth and placed on a plate. The broth is filtered and care is taken that there are no bone fragments in it. Then, if the firik is stony, it is taken into the work of plenty of water with the help of two wide containers, first mixed by hand in the first bowl and the stems that come out on it are removed. Afterwards, it is gradually transferred from one container to the other with its water, allowing the stones to collapse to the bottom of the pot, this process is repeated several times, and finally the stones are thrown. Approximately 8 glasses of water and broth are mixed in the pot in which the rice will be made (4 broths, 4 water) and brought to a boil. When it boils, add the washed firik, bulgur and previously boiled chickpeas. With the addition of salt and red chili pepper, it is cooked first on a rapid fire and then on a low fire until it absorbs the water, until the firik softens. (It may be difficult to adjust the water of the firecar; each friik has a separate water absorption capacity like the same rice, adding boiling water as less water is added, maybe it will help to adjust the firik pilaf or if the firik is cooked and still has water in it, cooking it with the mouth open will evaporate the water faster. When the firik pilaf is cooked, 50 gr. Put the butter in the pan, heat it, add black pepper and fry it slightly, transfer it over the rice and let it rest by closing the lid of the rice. The remaining 50 gr. Fat and meats are taken, salt and pepper is added and roasted and the meats are served on the Firik pilaf you take on the plate.

Known for its taste and health, firik reaches the table after a very tough and long journey. Ears of durum wheat planted and hard wheat in the field are harvested in the period before ripening, that is, in the period before the ripening period, with the stems of frosty green wheat ears, with a special tool attached to the tractor. The hard wheat that is harvested is laid on the field to dry with its own stalk and left under the sun for a day.

The dried and dewatered wheat is collected by agricultural workers and small batches are formed. The small blends formed are burned in a controlled manner on a low fire until the spikes of hard wheat with the stems reach fruity consistency. After the ironing process, the small blends are mixed and dispersed in place to cool and left to cool. In order to separate the wheat ears, which are kept to cool for one day, from the firik grains, they are pulled with a straw moth machine and harvesters to sort. The firik grains, sorted and gathered together, are bagged so that they can be ready for their journey to the tables. Bagged fires are taken to Gaziantep to be sold to brokers and companies. Firik bags are sold to traders from the Middle East countries and to America and European countries, and they go on an intercontinental journey to be consumed at these tables.