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Rural residents in Irbil, Iraq, have officially begun their traditional post-harvest preparation of hedik (boiled wheat) following the conclusion of the local barley and wheat harvest on June 11, 2026.
The scale of agricultural workers collaborating in outdoor communal spaces to process the freshly harvested grain is very vast.
This seasonal, labor-intensive tradition serves as the foundation for creating vital winter food staples, including bulgur, cracked wheat, and pounded wheat.
Workers carefully select the finest grains before transferring them into massive, wood-fired metal cauldrons set up across the rural landscape.
The wheat must be boiled continuously for roughly three hours until it reaches the precise consistency required for drying.
Close-up views of the boiling stations highlight the roaring fires and heavy steam rising from the historic culinary process.
This collaborative work not only preserves vital cultural customs but also provides essential seasonal income for families within the local community.
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