"Suragh" Iran .. The dust is a delight for the eaters

Al Jazeera Net - Private

On the southern coast of Iran overlooking the Gulf Sea, the soil turns from its natural place in the plains and plains to the dishes on the dining tables for the pleasure of the eaters.

The geographic location of the southern coast of Iran contributed to the reception of various cultures that cherished the customs and traditions of civilizations from the East and the West for centuries, which influenced the shaping of the people's lifestyle and traditions there.

This cultural exchange manifested itself in the kitchen of the southern coast, leaving the Indian traders who came to these areas, silent in the spices and hot foods spread there.

In some Iranian islands such as Qeshm, Hormuz and some coastal cities such as Bandar Abbas and Bandar Khmer, unusual food is called souragh, made up of red soil (Gelak), with small fish such as sardines, some water, salt, onions and lemon peel.

The sorghum is also cooked in different ways, used as a kind of sauce with rice, or mixed with a little oil and served with bread, onions, vegetables and a cup of tea.

The red soil used in the Sorag is composed of special soil, which is found in the island of Hormuz characterized by geological composition and color of soil, so called the island of "pens" or "rainbow".

Old books mentioned types of edible dust, where old doctors advised them for therapeutic purposes, but for a few short periods, including eating Armenian clay and clay clay.

Red soil is the only species that can be eaten for many years without causing health problems. There have been no studies of the benefits of the red soil or its damage, but residents of the southern coast of Iran have been and continue to use them in feeding them for many years, and did not show any disease raises doubts about it.

"We always eat sourag," said Issa Rahimi, a resident of Qeshm Island. "My grandfather told me that our ancestors used red soil to prepare the sauce, and in our regions Sauragh sauce is more prevalent than the sauces."

The "Mahawah" - derived from the Persian word "maha" and "fish" - is a somewhat different sauce, used in southern Iran and some areas of the Arabian Gulf, and is more prevalent than sorghum in cities away from Hormuz Island.

The marinade is a small dried fish with salt, water and some spices, such as mustard, coriander, cumin, fennel, onion and dry lemon peel, then placed in pottery for the sun for about a month.

Mahawah is also used as a sauce to sprinkle on some types of bread, such as kaflzi, letik, rukak, thomushi and so on, as well as eggs or cheese. It is also used after mixing with oil with bread, vegetables and tea.

It has calcium, iron and phosphorus, and fish oil contains omega-3 fatty acids and vitamins that are beneficial to the body.

Al-Soragh and Mahaywah found their way in the south of Iran, so they adapted to the environment, the climate and the mood of the population.

These foods may not be available in other areas, but for the southerners, they will be the most important gifts to expatriates in the diaspora.