Najran, The inaugural Najran Wheat Festival drew a remarkable crowd, showcasing the deep cultural significance of wheat in Najran society. Visitors participated in various events, highlighting the region’s unique connection to this historical grain.
Najran brown wheat, known locally as Al-Bur Al-Najrani (Al-Samraa), has been grown in the region for centuries. The festival, organized by the regional branch of the Ministry of Environment, Water and Agriculture along with the Social Development Bank, aims to celebrate and promote this cultural heritage passed down through generations.
Farmer Mohammed Al-Mansour, sharing his experience at the festival, spoke about the prized Najran brown wheat. “This unhybridized, naturally grown wheat is a heritage we received from our ancestors,” he said. “Planted in early October, it takes five to six months to mature. We use minimal irrigation to protect it from pests, ensuring its high quality.”
Executive Director of the Cooperative Agricultural Association West of Najran
(CAAWN) Fahd Al-Jareeb stated that CAAWN is focused on educating visitors, farmers, and anyone interested in Najran wheat. The association teaches them about the different wheat varieties grown in the region and their unique characteristics. This includes identifying wheat by its head, or spike. For example, Al-Bur Al-Najrani wheat has a large, distinctive spike with brown chaff that is as long as the spike itself. This contrasts with white wheat, which has a much smaller spike.
Traditionally, wheat cultivation involved meticulous steps. After thorough land preparation, irrigation ensured moist soil for optimal grain growth. Today, modern planting methods are used, followed by harvesting after six months. In the past, farmers relied on animals like bulls, camels, and cows for harvesting, accompanied by communal chants and songs expressing gratitude for a bountiful harvest.
Slow Food’s Ark of Taste has chosen Al-Bur Al-Najrani (Al-Samraa) as one of the 13 selected products in Saudi Arabia. This unique wheat
is a key ingredient in Najran’s beloved dishes, such as Al-Raqsh, where the wheat loaf is sliced into small pieces, placed on a stone plate, and soaked in savory broth and tender meat. The Saudi Culinary Arts Commission has designated Al-Raqsh as the official national dish of the Najran region.
Source: Saudi Press Agency