with stoneware
Many women began to return to cooking with stone and pottery utensils during the holy month of Ramadan, because these pots leave a special flavor in foods, as they are an ancient and traditional way of cooking food, and considering Ramadan as a season for presenting various and different meals. Umm Saleh Al-Yami from Najran says that returning to stone utensils carved from stones, and using them in preparing the main meal at breakfast, appeals to many women, especially in preparing meals made of wheat and meat, called Raqsh and Arik.
She added that the most prominent of these pieces that are cooked are al-Madahin and al-Baram, where bread, ghee, harik and al-hamisa are cooked "pieces of meat in the fatty places of different shapes, types and sizes." In which .
Um Saleh said that the stone pots have preserved their historical and price value, which varies between 50 to 1000 riyals in the Najrani and southern markets, indicating that these pots are characterized by retaining heat for a long time, and the taste is distinguished in them, and many families like to put meat and dates in the marsh made of kosef To preserve it, and drink from the proximity, the zir and the mashrab, which are present until now, and many people are yearning to use them. Seasonal and permanent markets for selling stone pots are also active in Najran and Asir, and they are very popular with the people of the region and foreign tourists who find these pots one of the most important collectibles. And the gifts that they are keen to buy from the Najrani markets and popular markets in Asir.
Umm Saeed Al-Qahtani (a saleswoman in the Tuesday market) says that cooking in stone and pottery pots appeals to residents of the Asir region and visitors to the region who are eager to buy these pots, which they love to cook with, so they use al-Haradhah to “put margarine and honey and perm for cooking and carving to make a dishonor” and cook meat as the mug is used for drinking And to put ghee and honey and keep it in it.
She added that visitors to the area are keen to buy these souvenir pieces, whose prices range from 50 riyals for clay pots, depending on their sizes, to 300 riyals for the furnace, in addition to different prices from 60 to 80 riyals for al-Haradh, in which meat, broth and arika are served for suhoor or breakfast.
Salha Al-Hazzazi from Jazan pointed out that Jizan is famous for its distinctive foods, and the use of stone and pottery utensils is one of its most important advantages. Al-Haneeth, where a woman cooks food and puts it in a miffa or an oven, and sunset comes, and the food has matured, and it has a special flavor that is the flavor of the ancient heritage and the food of grandmothers and mothers, which many people are keen to eat.
She said that there are a number of stone artifacts, some of which are made of steatite, others are made of alabaster and limestone, and some are vessels for cooking and preserving food.
The writer Ali Maghawi says that Asir is famous for its pottery and stone vessels, including al-Shadkh, al-Shadgla, al-Mudlu, al-Maghash, and pans made of stone. As for the twine and the khufh, they are made of pottery
He added that many families are keen to use these utensils and put them in the oven, because of their distinctive taste. In the past, women in Asir used to put these utensils since the morning in the oven, and go out to work in agriculture, irrigation and trade, and return at noon and all that is in the oven has matured. .
Maghawi said that among the most important foods cooked in these pots are meat of all kinds, harissa, fatteh, fenugreek, broth, and fish mohawish, which is popular in Tihama.
He pointed out that many women like to cook in the old way during Ramadan and start by putting foods in the "tanoor" and take them out at breakfast time. Family members love this method of cooking, which is characterized by being delicious, and it preserves the ingredients of food, which is a common method in Asir, Jazan and Najran.
A member of the teaching staff at the College of Education for Girls in Jeddah and a specialist in food science, Dr. Belqis Bhattama, confirmed that some families'' keenness to cook in old pots is a healthy phenomenon, but after making sure of the safety of their manufacture, and that they are not crumbling with the presence of temperature, indicating that the return to nature is the basis of the health.
Dr. Bakhtama added, "We have heard a lot and a lot about aluminum pots and their negative effects on health, and that they may degrade and interact with food when cooking, with high temperatures, and many studies have warned against using modern utensils made of Tefal and others, which led to many women." To the use of stainless steel or clay and stone utensils.
Dr. Bakhmeh advised the use of clay pots coated from the inside, and stone pots made of flint stone, noting that many restaurants use stone in serving their meals, especially gumbo and marquee, meat, fish and shrimp, and there are also many countries such as Indonesia and Malaysia that use wood, banana leaves and walnuts. India cooks food, and it also offers special meals that use stone utensils as a basic ingredient in cooking, especially Chinese and Thai meals.
