Although the winter months are mild in Adana due to the Mediterranean climate, winter preparations are very important for the local people. In June, July and August, wheat is boiled in large cauldrons in the courtyards, taken to the roofs and dried.

After the wheat is dried, it is crushed in mills and bulgur is made. The wheat from the mill is spread on cloths. After the bulgur is scattered, what remains at the bottom is called ‘setik’. This material is used to make bread with setik.

In the same months, tomato paste is prepared. Tomatoes are washed and placed in a large cauldron. They are left in the sun until they are crushed. They are drained in cloth bags, salted and dried in the sun.

Aubergines, peppers and courgettes are carved and dried by stringing them on a string.

During the grape season, vinegar is made in jerry cans and cubes.

The grapes are chewed, boiled and turned into molasses in must houses.

In May and June, brine is made from vineyard leaves.

In the summer, the cheese obtained from the milk of sheep and goats in the Taurus Mountains is stuffed into goat skins and jerry cans to make winter cheese.

In August, ripe figs are picked, cut into quarters, dried in the sun and jam is made.