Afig, also known as “yogurt stone,” is a traditional desert food that has accompanied Bedouin culture for generations and is now produced at Project Wadi Attir as part of preserving and revitalizing local knowledge.
For desert shepherds, yogurt stones once served as an essential travel food: lightweight, long lasting, requiring no refrigeration, and highly nutritious with approximately 40 grams of protein per 3.5 ounces. Bedouin women also prepared yogurt stones during seasons of abundant milk production in order to preserve nourishment for the dry summer months when milk became scarce.
At Project Wadi Attir, the tradition continues through carefully managed local agriculture. Our yogurt stones are produced from sheep and goat milk sourced from animals grazing naturally throughout the Negev landscape. This grazing environment directly influences the quality and complexity of the milk, creating a richer and more balanced flavor.
The production process is slow and entirely natural, lasting several weeks. Fresh yogurt is first prepared and heavily salted before being transferred into large cloth bags for drying. During the first stage, liquids drain naturally. Additional weight is later added to intensify the process, creating a concentrated cheese known as jameed that can already be consumed at this stage.
The cheese is then shaped into balls or cones and dried beneath the desert sun until approximately half its original weight is lost, resulting in a hard yogurt stone capable of lasting for extended periods.
The terroir of the Negev is present throughout every stage of the process, from the grazing lands and dry climate to the desert sunlight shaping the product’s texture and flavor.