Wild Ghee Production: Tradition of Northern Borders

In the Northern Borders region, women have long excelled in producing wild ghee, a staple deeply rooted in the local culture and closely tied to the region's abundant livestock, estimated by the Ministry of Environment, Water and Agriculture to exceed 7 million cattle and camels.
 Wild ghee production peaks during the winter months due to high local demand and is a key ingredient in many popular dishes, including porridge and festive meals.
 Umm Nada, a local ghee producer, describes the multi-stage process: starting with milking, the milk is heated, boiled, slightly cooled, and mixed with a starter culture to transform it into "Khathir," a traditional dairy product of naturally fermented or curdled milk similar to yogurt or kefir. The mixture is then churned for over half an hour in a goatskin or sheepskin container called a "Samil." After several days of mixing, the butter is melted over fire, turning into wild ghee, which is then stored in leather containers known as "Al-Nahw" or "Al-Dharf."
 Northern women showcase their ghee and other handicrafts at various festivals and national events, with the Arar market and the Lavender Hall, which provides training and development for local producers, serving as key venues for these traditional crafts.