Rural Turkish communities prepare for winter through traditional food and fodder preservation

In various rural regions of Turkey, residents are engaging in traditional preparations to ensure food and livestock security ahead of the winter season.

In the Suşehri district of Sivas, villagers continue the practice of making ‘fırın kurusu’ (oven-dried bread). After baking large quantities of bread in wood-fired ovens, the remaining loaves are left in the cooling oven to remove all moisture. This process results in a very hard bread that can be stored for long periods and softened with water when needed for consumption.

In Hakkari, livestock farmers are working collectively to prepare winter fodder. Following the summer harvest, farmers use threshing machines to process dried grass into straw. In areas like the Durankaya district, families utilize communal labor traditions to bale, bag, and store large quantities of feed to sustain small and large livestock through the heavy snowfalls expected in the region.