Wheat holds a position of paramount importance as an agricultural staple in the peaks of Sarawat within the Aseer region, representing a vital annual crop that underpins the livelihoods of the region's inhabitants. This significance is attributed to the fertile soil, ample rainy seasons, and robust labor force available for its cultivation and harvesting.
The cultivation of wheat in the Aseer region transcends its role as a mere agricultural and economic pursuit, evolving into a deeply ingrained social and cultural ritual that spans generations. Commencing from the preparatory phase of field cultivation for the planting season, the labor is communal in nature, encompassing soil preparation and the meticulous selection of seeds conducive to robust growth and resilience, culminating in the eagerly anticipated harvest season.
Known locally as the Sareem season, this period historically involved manual harvesting techniques employing tools such as Al-Mhash or Al-Shreem. However, contemporary practices have embraced the use of modern machinery such as plows and advanced harvesters, facilitated by improved accessibility to the elevated agricultural terraces.
Upon the wheat ear attaining a golden hue and reaching full maturity, it is transported to designated locations for the threshing process, known as Al-Dawais, or colloquially referred to as Al-jreen. Typically, this entails utilizing a spacious and level area situated between village houses or within the fields. In the past, grains were separated from the chaff through methods such as trampling by livestock or the use of large rocks, whereas today, manual threshers are commonly employed.
Subsequently, the seeds undergo a process known as Al-Tashreeq, involving exposure to the sun for approximately fourteen days to facilitate the separation of the grains from the chaff. Throughout the Al-Dawais and Al-Tashreeq processes, the Aseeri community partakes in a communal celebration, with individuals collaborating and moving from one jreen to another to assist each other, accompanied by lively songs and dances, fostering a sense of unity and camaraderie.
The peaks of Aseer witness the cultivation of various types of wheat, including the Sabe variety, with a cultivation period of five months, and the Qayad product, which extends over three months and is cultivated during both summer and winter seasons. Aseeri wheat is distinguished by its delectable taste, pure color, and high nutritional value, serving as a fundamental food source and a key component in numerous Aseeri dishes. Whether incorporated into recipes featuring water, milk, or yogurt, such as Meyfa bread, Al-Tasabiah, Al-Areekah, and Al-Asidah, wheat enriches the culinary landscape of Aseer, fulfilling the body's nutritional requirements and actively contributing to the environmental and economic sustainability of the region.
