It’s usually bread fried with garlic mixture, so you get really hard and crunchy pieces. It can be done extremely well, or kinda meh. Usually you get the “kinda meh” variant prepackaged and superb stuff at like fairs and stuff.

I haven’t had rye and emmer sourdough, but when I acquired a starter from a friend during lockdown, I think it was a combination of rye, barley, oat and potentially regular ol’ wheat flours to make delicious bread - I don’t remember if wheat was involved, but if it was, it was in fairly small amounts. Obviously, the ratios were different each time and so was the bread.