The bulgur wheat that is boiled in cauldrons is first dried and then ground in the mill to turn into bulgur. Hedik boiling in the village of Halilfakılı in Sorgun is usually done in August after the threshing season. For this purpose, mostly coarse and hard grained wheat grains with high protein content are preferred. The wheat grains are thoroughly washed first, and the washed wheat is then boiled in large copper cauldrons with tin inside.

Boiled wheat that has reached the point of being edible is called 'hedik'. Hedik is also distributed to neighbors on plates for snacks. The wheat, which is boiled to a point where it can be eaten, is then taken out to be spread out. Generally, wide roofs or flat areas are used to lay wheat.

It is also served decorated with walnuts, hazelnuts and dried fruits.