Harvesting season already started
Video: meet Koya farmers prepare traditional Qara Kharman wheat
KOYA — Farmers in the village of Shawger, located in Erbil’s Koya district, are renowned for producing the traditional food Qara Kharman, or Freekeh, through a meticulous multi-step process that spans several days.
The production of Qara Kharman involves several stages, each requiring careful attention. Initially, a special type of wheat is planted in the winter season.
“Not every type of wheat is suitable for Qara Kharman; it has to be a special variety known as black flower wheat (Rashgul in Kurdish). This type is identified by its characteristic of turning the axe black during harvesting,” farmer Marf Omer told 964media.
Fatih Rasul, another farmer who produces Qara Kharman annually, explained the process to 964media. “We start by harvesting it in the morning and then spread it out for a few hours. In the afternoon, we burn it and then throw it in the air to separate the wheat from the ash. After that, we spread it over plastic sheets for a couple of days to dry.”
Next, the straw and other parts are separated from the wheat, which is then spread out again for a few more days. Once this is done, the wheat is taken home and dried in the shade until it becomes hard, after which it is sifted.
“After an initial cleaning, we manually remove small stones and other impurities by hand,” Rasul added.
Jawahir Omer highlighted the collaborative nature of the process. “I assist with various tasks here. I help with harvesting, burning, milling, cleaning, packaging, and sometimes I prepare food for everyone.”
However, she noted the challenges. “It is very tiring, especially in the hot weather. There are many tasks to do,” she added.
Freekeh, a roasted green wheat, is prized for its smoky flavor and nutritional benefits, making it a staple in traditional Kurdish cuisine.
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