Fig. 4From: Heritage of the Anatolian geography: registered varieties of ancestral wheat (siyez, gacer, and menceki)Processes of siyez wheat a siyez ears, b siyez grains, c siyez flour, d ancient sourdough siyez bread. Einkorn wheat a is used for many different purposes by harvesting, b after it is grown. The best example of its uses in Turkish culinary culture is flour (c) and bread (d)Back to article page