ENTER A PRODUCT: Submission #60

Submission Number: 60
Submission ID: 66
Submission UUID: b46d34ba-6ef6-413f-90c0-b86d1a61a6b9

Created: Fri, 05/05/2023 - 06:55
Completed: Fri, 05/05/2023 - 06:57
Changed: Fri, 07/21/2023 - 08:34

Remote IP address: (unknown)
Submitted by: admin-form
Language: English

Is draft: No
Current page: Complete
Product name Qalyet Gameh
Scientific name (for reporting plants, animal breeds, insects, etc.) Qalyet Gameh
Category
Category
Cereali e farine
Geographic area Geographic area: Jordan
Latitude: 30.585164
Longitude: 36.238414
Location: 30.585164,36.238414
Formatted Address: Giordania
Country: Giordania
Country Code: JO
Product description Qalyet Gameh is whole wheat grain that is toasted and eaten as a snack by its own or mixed with roasted Butum (Terebinth) and Hab Qraish (Aleppo Pine). It has been used since wheat has been cultivated in Jordan, usually during winter months when the family and neighbours gather around the fire, enjoying it as a winter snack with tea and coffee.
Gastronomic use Qalyet Gameh is usually made during winter months. It can be made also during the wheat harvest in May until June, but the wheat grains are usually stored for the year’s consumption, to be roasted whenever wanted. Qalyet Gameh is also used as food for children as it is very nutritious and healthy and incorporated in some traditional sweets, such as Baseesah. It can be also grinded and incorporated in the Za’atar mix.
Relationship with the local ecosystem and processing The product is made by roasting any variety of wheat harvested locally during the harvest season, but the best wheat variety for this type of preparation is Hourani, a hard wheat with good quality seeds. The wheat is placed in the traditional iron coffee roaster (a small shallow pan with a long handle) called Mehmas, held over woodfire in a pit or a portable fireplace. It can be roasted also in Saj (which is a thin, circular iron dish that resembles an upside-down wok, supported over the fire by three or four stones). The wheat is roasted and stirred with a long spoon. The roasting is done when the grains reach a red/brownish colour.
What are the conservation risks? This has become a rare snack, only consumed by the people who still grow wheat or have access to whole grain wheat. The knowledge of making this product is declining dramatically and today it’s only restricted to the elders. known to have originated amongst farming communities in Jordan and neighbouring Palestine and Syria, it’s also known with different names in the North African Arab countries, especially amongst the tribes.
IS IT PRODUCED BY AN INDIGENOUS PEOPLE / COMMUNITY? NO
ADD IMAGE
  • Image: Qalyet Qameh.jpg
SUMMARY Qalyet Gameh is whole wheat grain that is toasted and eaten as a snack by its own or mixed with roasted Butum (Terebinth) and Hab Qraish (Aleppo Pine). It has been used since wheat has been cultivated in Jordan, usually during winter months when the family and neighbours gather around the fire, enjoying it as a winter snack with tea and coffee. However, this has become a rare snack, only consumed by the people who still grow wheat or have access to whole grain wheat. The knowledge of making this product is declining dramatically and today it’s only restricted to the elders. known to have originated amongst farming communities in Jordan and neighbouring Palestine and Syria, it’s also known with different names in the North African Arab countries, especially amongst the tribes. The product is made by roasting any variety of wheat harvested locally during the harvest season, but the best wheat variety for this type of preparation is Hourani, a hard wheat with good quality seeds. The wheat is placed in the traditional iron coffee roaster (a small shallow pan with a long handle) called Mehmas, held over woodfire in a pit or a portable fireplace. It can be roasted also in Saj (which is a thin, circular iron dish that resembles an upside-down wok, supported over the fire by three or four stones). The wheat is roasted and stirred with a long spoon. The roasting is done when the grains reach a red/brownish colour.
Qalyet Gameh is usually made during winter months. It can be made also during the wheat harvest in May until June, but the wheat grains are usually stored for the year’s consumption, to be roasted whenever wanted. Qalyet Gameh is also used as food for children as it is very nutritious and healthy and incorporated in some traditional sweets, such as Baseesah. It can be also grinded and incorporated in the Za’atar mix.