Sugar-coated qudameh
قضامة سكريةRound chickpeas under a chalky white sugar shell
Qudameh & peanuts
Roasted chickpeas and coated peanuts, light evening snacks
Qudameh
Two roasted chickpeas: one under a white sugar shell, one plain and yellow.
Yellow qudameh
قضامة صفراDry-roasted chickpeas that crumble as you bite
Coated peanuts
Peanuts in a crunchy coat: orange kri-kri, and wasabi with its own kind of heat.
Kri-kri coated peanuts
كريكريPeanuts in a crunchy orange coat
Wasabi peanuts
فستق عبيد بالواسابيGreen-flecked coat with a kick that reaches your nose
About the Qudameh & peanuts section
Qudameh is roasted chickpea, and fustuq abid is what Damascus calls the peanut. Both are light snacks, plain or coated. Qudameh goes with tea and raisins; coated peanuts go with football because they crunch so loudly. Choose by mood: sweet or plain, mild or fiery. Qudameh and coated peanuts pull in moisture quickly, so a closed tin matters here, and an amount you finish within a few days stays crisp to the last piece. There are four kinds in this section: sugar-coated and yellow qudameh, kri-kri and wasabi peanuts, each with its own page.
What is qudameh?
Qudameh are dried, roasted chickpeas: crunchy, eaten as a snack and set out for guests alongside seeds and nuts. There’s a plain yellow kind and a sugar-coated kind.
What’s the difference between yellow and sugar-coated qudameh?
Yellow qudameh are uncoated roasted chickpeas, yellow in colour, with the taste of roasted chickpeas. Sugar-coated qudameh are chickpeas in a white sugar shell, so they taste sweet.