Ingredients for a Turkish dish are laid out on reed matting to dry in the hot sun. Tarhana is made from fermented yoghurt, wheat and spices which is dried into coarse, uneven crumbs, so that it can be stored easily.
The combination of ingredients means the food can be kept for a long time without additives, and is prepared for eating by being soaked for an hour, before being boiled into a thick soup. Photographer Fikret Dilek Uyar, 43, captured these images in Kahramanmaras, Turkey. SEE OUR COPY FOR DETAILS.