File:Bulghur preparation 1861.jpg

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English: This is the place where the bran of the wheat first is boiled before being milled and then dried. Then it is extracted to be made into cracked wheat (bulghur). This process is made by means of a stone averaging 500 kg in weight and 1.5 m diameter. The stone is located in the middle of the site and moved by a rotating mechanism. The soup and pilaf made of cracked wheat (bulghur) are among the principal menus of Anatolian kitchens. This place was meeting the bulghur needs of the people living in the Zelve ruins. Notice tekst on site. I kept the gh in the word "bulghur" as mentioned on the notice.
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Author Dosseman

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Date/TimeThumbnailDimensionsUserComment
current16:00, 13 February 2022Thumbnail for version as of 16:00, 13 February 20223,280 × 4,928 (9.38 MB)Dosseman (talk | contribs)Uploaded own work with UploadWizard

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