Yayla Aşurelik wheat can be softened easily by soaking it with hot water as a semi-cooked product. Contrary to the durum wheat used in bulgur, the wheat for Aşure is obtained from the soft wheat. You can use the Yayla aşure wheat in soups, salads and desserts.

With its prebiotic feature, Yayla ashura wheat is produced under suitable conditions and offered to consumers. In general, it can be used in soups that are consumed hot or cold and in making keşkek. You can prepare a delicious Aşure dessert with wheat for Aşure, and you can also make dishes with different flavors besides Aşure.