yarma

Yarma is a coarse cereal product made from cracked or partially processed grains, most commonly wheat or barley. The term is used in Turkish, Central Asian, and Caucasian culinary contexts to refer to the prepared grain that appears in soups, pilafs, porridges, and hearty stews. Production typically involves cleaning the grain, removing the husk if needed, and crushing it into irregular pieces, sometimes followed by light roasting and drying for storage. The result is a versatile, shelf-stable ingredient with a substantial texture.

There are varieties that depend on the grain used: wheat yarma (cracked wheat) and barley yarma (cracked barley). Piece sizes range from coarse to medium, and the product is generally less uniform than bulgur, which is parboiled and highly processed. Wheat yarma often requires longer cooking than finer grains, while barley yarma provides a chewier texture and a nutty flavor. For preparation, yarma is typically rinsed, sometimes soaked briefly, and simmered in water or stock until tender.

Culinary uses vary by region. In Turkish cuisine, yarma appears in soups such as yarma çorbası, as a component of pilafs, or as a porridge-like dish. In Central Asia and the Caucasus, it may appear in stews, hearty grain dishes, or breakfast preparations, offering a rustic alternative to rice or millet. Its rustic texture and fiber content make it a common staple in traditional home cooking.

Nutrition and storage: yarma provides complex carbohydrates and dietary fiber, with nutrient content depending on the grain and degree of processing. Whole-grain forms retain more nutrients. Dried yarma stores well in a cool, dry place.

See also: bulgur, cracked wheat, barley groats.