Recipe
In the preparation of Akyurt Fıtı Soup, the cracked wheat known as fıtı (fıtılık bulgur) is used. This bulgur is obtained by milling kunduru wheat in a mill. In terms of size, fıtı bulgur is smaller than pilaf bulgur and larger than bulgur used for kısır or meatballs, measuring approximately 2–3 mm. Butter is melted in a pot, and finely diced onions are added and sautéed. Once the onions turn lightly golden, finely chopped peppers are added. After 2–3 minutes, when the peppers are lightly sautéed, peeled and grated or finely diced tomatoes and tomato paste are added. After a further 2–3 minutes, the fıtılık bulgur is incorporated and stirred. Following a brief sauté with the vegetables, water, salt, and spices are added, the mixture is stirred, and left to boil. Once boiling begins, the heat is reduced; after simmering for about five minutes, the stove is turned off and the soup is ready to serve. Akyurt Fıtı Soup has a long-established history and holds an important place in the culinary culture of Akyurt district. From the preparation of the fıtılık bulgur to the cooking process itself, the dish is produced using methods specific to its geographical area