Maraza goats, a cherished breed
ERBIL, Kurdistan Region — Mam Khidr and a shepherd herd this flock of special goats in the mountainous areas of Shawre valley in Sulaimani’s Ranya District.
This type of goat, known as Maraza in Kurdish, is a sub-breed of wild Bezoar ibexes.
They tire their caretakers, often climbing up high on rocks and trees.
“They don’t like plains, they like to eat on the mountains. They climb up the trees to eat leaves,” says Khidr Sorkan, the owner of the goats.
“The Bezoar ibexes climb to places where humans can’t, so do these goats. Believe me, they get stuck [between the rocks of the mountains], I don’t dare help them. They get out themselves,” he added.
This type of goat has been treasured by the people of Kurdistan for a long time.
The soft fur is called Maraza, like the breed itself, and is mainly used to produce expensive Kurdish costumes for men.
However, Kurds value Maraza goats for more than just their fur. The breed’s milk and meat is alleged to be superior in taste.
Habiba Mustafa, Khidr’s wife says, “a normal goat has more milk, but in terms of taste, this milk is better. It’s lighter to make yoghurt and cheese from it.”
Reporting by Bakhtiyar Qadir
This type of goat, known as Maraza in Kurdish, is a sub-breed of wild Bezoar ibexes.
They tire their caretakers, often climbing up high on rocks and trees.
“They don’t like plains, they like to eat on the mountains. They climb up the trees to eat leaves,” says Khidr Sorkan, the owner of the goats.
“The Bezoar ibexes climb to places where humans can’t, so do these goats. Believe me, they get stuck [between the rocks of the mountains], I don’t dare help them. They get out themselves,” he added.
This type of goat has been treasured by the people of Kurdistan for a long time.
The soft fur is called Maraza, like the breed itself, and is mainly used to produce expensive Kurdish costumes for men.
However, Kurds value Maraza goats for more than just their fur. The breed’s milk and meat is alleged to be superior in taste.
Habiba Mustafa, Khidr’s wife says, “a normal goat has more milk, but in terms of taste, this milk is better. It’s lighter to make yoghurt and cheese from it.”
Reporting by Bakhtiyar Qadir