Traditional use of Oaks on the country side…
The leaves are eaten by sheep, goat and cattle if they can reach. In many regions the trees are cut (pollarded) in the summer to give the leaves to the grazing animals or stored as winter fooder.
A pollarded Oak with fodder stored and drying in the tree, in the montains near Adiyaman
The twiggs and branches from the pollarding activities are used as fire wood for cooking and heating in the winter.