Al-Samh seeds

Al-Samh seeds, derived from the Mesembryanthemum plant, from the Al-Jawf region in northern Saudi Arabia, are deeply rooted in Saudi Arabian tradition. These annual seeds, renowned for their nutritional value, have been utilized for generations.

Harvested during the arid summer season when the plant has dried, the seeds, often referred to as "kabar," are separated from the plant's low-lying twigs. Afterward, they are soaked in water and roasted to perfection, boasting a flavor reminiscent of sesame.

These versatile seeds are pivotal in several traditional dishes, including bakila, basbasa, bthoulila, al-hama, and aseedah. They are mixed with dates, ghee (clarified butter), and honey to create these culinary delights.

Additionally, Al-Samh seeds can be ground into flour, making them a valuable ingredient for bread and various baked goods. However, this precious plant is now endangered due to desertification and climate change, threatening its existence.