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KONYA, TURKEY - JULY 23: The production of sun-dried food made of curd, tomato and flour, called "Tarhana" across the country started by women with the same method use for centuries in Beysehir district of Tukey’s central Konya province on July 23, 2020. Housewives from Beysehir work collectively and dry the slurry mixture under the sun, which they have made by mixing yogurt, bulgur, salt, oil and water, and flatten by hand or in the machines. The locals keep watch over tarhana to prevent from weather or the birds that might give harm to product. The process of Tarhana’s production is a tradition that survived for centuries. Local people do not miss the winter without tarhana. However, demands are received from all over the country and from Turkish expats. One of the housewives in the region, Bahriye Oztemir says, “ We consume tarhana with walnuts, almonds, hazelnuts, peanuts with tea in winter. Whether it is fried in oil or stove, we eat it in its final form as long as it dried. We are now making the tarhana chips. Kids love this natural chip.” in an interview. (Footage by Abdulhamit Yasar /Anadolu Agency via Getty Images)