Sieve Making

Sieves have witnessed the adventure of wheat and barley grown in the fertile soil of Mesopotamia in food culture for thousands of years. We sifted the wheat crushed on mortar and grinding stones, sometimes bulgur, sometimes tarhana.
Kemal Erdolu, who is a sifter in Mardin, has been dealing with sifter making for 55 years and his sieves made with pulleys made of chestnut or hornbeam wood have become indispensable for Mardin kitchens. Kemal Usta continues to produce sifters in his century-old workshop in the Tellallar bazaar.


Kemal Erdolu


Unesco Certified Master