Ancient terrace farming technique shapes Asir’s agricultural heritage

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Terraces were reinforced by stone retaining walls known locally as “thamayil.” (SPA)
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Each individual wall, called “thumalah,” is anchored into bedrock and can rise two to six meters in height. (SPA)
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Terraces were reinforced by stone retaining walls known locally as “thamayil.” (SPA)
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Terraces were reinforced by stone retaining walls known locally as “thamayil.” (SPA)
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The thumalah represents a stone containment system designed to capture sloping mountain terrain,. (SPA)
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The thumalah represents a stone containment system designed to capture sloping mountain terrain,. (SPA)
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Updated 11 May 2025
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Ancient terrace farming technique shapes Asir’s agricultural heritage

  • Together, the thumalah and mughayyid systems stand as a testament to early innovation sustaining life in one of Saudi Arabia’s most challenging landscapes

 

RIYADH: For centuries, the people of Saudi Arabia’s Asir region have cultivated food on steep mountain slopes using stone terracing systems.

They began with the construction of stone retaining walls known locally as “thamayil,” the Saudi Press Agency reported.

Each individual wall, called “thumalah,” is anchored into bedrock and can rise two to six meters in height.

They serve as critical infrastructure for mountain agriculture by creating level growing surfaces on otherwise impossible terrain.




Each individual wall, called “thumalah,” is anchored into bedrock and can rise two to six meters in height. (SPA)

“The thumalah represents a stone containment system designed to capture sloping mountain terrain,” Ahmed Al-Bariqi, an architectural heritage researcher, said in an interview with the SPA. “After building the stone barrier, the enclosed space is filled with a mixture of clay, soil and rocks to create a flat, arable surface suitable for both farming and habitation.”

Local builders adapted to their surroundings, often reinforcing these structures with juniper and sidr tree trunks, as well as massive stones to withstand the pressure of heavy seasonal rains.

Water management is equally sophisticated. The “mughayyid” regulates irrigation and controls flooding by channeling water flow between terraced fields.




The “mughayyid” regulates irrigation and controls flooding by channeling water flow between terraced fields. (SPA)

“Ancient builders displayed remarkable engineering precision in the mughayyid’s construction,” Al-Bariqi has said in his book “Antiquities and Heritage in Bariq Governorate.”

He added: “Square or elongated stones formed the base structure, while carefully polished flat stones were placed at the top, precisely leveled to allow water to flow at calculated rates between terraces.”

Positioned at strategic elevations, the mughayyid retains optimal water volumes while preventing destructive flooding that could compromise the entire terrace system.




Terraces were reinforced by stone retaining walls known locally as “thamayil.” (SPA)

These terraces do more than support agriculture. According to Dr. Ghaithan bin Jurais of King Khalid University, they reflect a deep-rooted civilization in Asir dating back thousands of years.

“These structures preserve soil resources, establish clear property boundaries between neighboring farms, and historically served as recognized markers of family and tribal land ownership,” he said.

Together, the thumalah and mughayyid systems stand as a testament to early innovation sustaining life in one of Saudi Arabia’s most challenging landscapes.
 


Where We Are Going Today: Ana Starter Sourdough Factory in Dammam

Updated 25 February 2026
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Where We Are Going Today: Ana Starter Sourdough Factory in Dammam

Since returning to live in the Kingdom after years abroad with the best bakeries at my fingertips, I have been on a mission to find suitable sourdough locally. I sampled many mediocre ones, but one would rise above the rest: Ana Starter Sourdough Factory.

I first met founder Aisha Al-Omair at the Juthoor Farmer’s Market and tried her bread then. I liked it immediately.

“Ana Starter Sourdough Factory started as a passion for creating and fermenting the healthiest bread and introducing it to the Saudi market,” she told me at the time.

It began as a personal mission then expanded — like the dough — to serve the community.

“For a long time, I’ve suffered feeding my kids proper bread. The breads that were available at the supermarkets or at local bakeries had instant yeast, that never really took time to ferment, and therefore, when you consume the average bread, you notice some stiffening, you notice indigestion, you notice bloating and heartburn.”

Indeed, I did not feel any bloating or heartburn after devouring a slice or a few so I recently went on a quest to find more.

I ventured to Dammam to find her factory shop. It is a tiny slither of a place — I almost missed it while driving past factories in the Industrial City.

The shop comes with a decadent whiff of delicious bread.

Upon entering, you will see fridges stocked with bread and goodies like jams and butters (from other brands) that complement the bread well.

The sourdough offerings include jalapeno cheddar, zataar, plain and about a dozen other flavors.

The hassawi sourdough, made with local dates from neighboring Al-Ahsa, quickly became my favorite. It has little bits of dates tucked inside like tiny treasures.

Each slice is separated with a sheet, making it easy to freeze and pull out what you need without slices sticking together.

Fluffy with a rustic crust, it is great for sandwiches, dipping in olive oil, or slathering with salted butter.

My freezer is now packed with loaves.

At around SR45 ($12) per loaf, the price is slightly steep for the local market, but the superior quality is worth the extra dough.

Each day, they post on Instagram Stories showing what is available for pickup — and the quantity of each item.

Ordering is easy: Send a DM to reserve a loaf, swing by the shop, or opt for delivery.

• For more details, check their Instagram @anaastarter.