"Pourgouri" or bulgur, is the traditional carbohydrate other than bread. It is often steamed with tomato and onion; a few strands of vermicelli pasta are often added to provide a texture, fragrance, colour and flavour contrast. Along with pourgouri, natural yogurt is a staple. Wheat and yogurt come together in the traditional peasant meal of "tarhana/trahanas", a way of preserving milk in which the cracked wheat is steamed, mixed with sour milk, dried, and stored. Small amounts reheated in water or broth provide a nourishing and tasty meal, especially with added cubes of aged halloumi. Pourgouri is also used to make or , the Cypriot form of kibbeh, where the pourgouri is mixed with flour and water to form a dough, which is formed into a cigar shape. A hollow is made through the cigar and a mixture of minced meat, onions, parsley and cinnamon is packed. After sealing the meat mixture inside the cigar they are deep-fried before serving with lemon juice.