For 3,000 years, the farmers of Siwa Oasis in the Western Egyptian desert have been taking advantage of water in the desert in order to grow chewy Siwa Oasis dates. Three of the most important varieties are Siwi, Azzawi, and Frehi, but there are three more varieties which are produced in small quantities and are at risk of extinction – Ghazaal, Takdat, and Amnzou.
The producers sell both fresh and dried dates. After the initial 10 years, each plant produces about 50 kilograms of these chewy treats per year. The maturation period of each type varies – Amnzou bears fruit in September, Azzawi and Siwi at the beginning of October, Ghazaal at the end of October, and Takdat between December and January.
The producers harvest the dates manually by climbing the tree trunks with a belt. Dates are used in a variety of local dishes such as tarfant (bread, dates, and olive oil), tagilla (olive oil, flour, dates, and water), and elhuji (dates, olive oil, and eggs).
During the month of Ramadan, dates are consumed in the evening to break the fast.
