Wheat products.
This is the place where the bran of the wheat first is boiled before being milled and then dried. Then it is extracted to be made into cracked wheat (bulghur). This process is made by means of a stone averaging 500 kg in weight and 1.5 m diameter. The stone is located in the middle of the site and moved by a rotating mechanism. The soup and pilaf made of cracked wheat (bulghur) are among the principal menus of Anatolian kitchens. This place was meeting the bulghur needs of the people living in the Zelve ruins.
Notice tekst on site.