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Proceedings ofthe Workshop on Ascochyta Blight and WinterSowing.of Chickpeas (Saxena, M.C.
and Singh. K.B.. eds.), ICARDA. 4-7 May 1981. Aleppo, Syria
Chickpea Production in Syria
M.S. EL-MOTT
Directorate of Scientific Agricultural Research,
Ministry of Agriculture and Agrarian Reform, Douma, Syrian Arab Republic.
Chickpea is the third most important rood crop after wheat andfaba bean as food
in Syria. Table I shows the area, production and yield in 11 provinces in Syria.
The planted area isabout 0.87% of the total hectarage (5.8 million ha) of rainfed
cultivated land. This area equals 0.4% of the total hectarage (11.853 million ha)
of chickpea grown throughout the world, and equals 12% of the total hectarage
(411,000 ha) in the Arab world. Chickpea production is about 35,670 tonnes.
While most of this is consumed in Syria, about 5,000 tonnes is exported to other
countries. Export income totals appr ximately US$2.5 million per year.
Chickpea Use in Syria
The seeds may be eaten roasted or raw (Malianeh). The dried seeds may be eaten
after they are soaked, boiled and salted (Baleeleh), or after they are soaked,
boiled, mashed and mixed with olive oil and lemon (Musabbaha). The dried
seeds may also be eaten after they are soaked and boiled. The seeds are then
mashed with parsley, tomato and yoghurt. Oil is then added as a dressing
(Hommos Moudames). Or, the soaked and boiled seeds are mashed with peppers,
and then deep fried (Falafel). The dried seeds may be eaten after they are
soaked, salted and roasted (Homos Mashwi), or they may also be eaten as a sweet
after being soaked, roasted and sugar-coated (Mlabes ala kedameh). The chickpea
flour is used in the making of kaak dough (h?.rd type of cake).
Chickpeas can also be made into a hot drink similar to coffee. They are
roasted, crushed and then mixed with hot water and sugar. Chickpea seed has
been used in the past as a primary medical treatment for nervous disorders.
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