I was once recognised in
Syria as a foreigner or European, in consequence of having called for
water just after I had taken coffee. "If you were of this country ,"
said the waiter, "you would not spoil the taste of the coffee in your
mouth by washing it away with water."]
Twenty-one butter-sellers, who likewise retail honey, oil, and vinegar.
Butter forms the chief article in Arab cookery, which is more greasy
than even that of Italy. Fresh butter, called by the Arabs zebde, is
very rarely seen in the Hedjaz. It is a common practice amongst all
classes to drink every morning a coffee-cup full of melted butter or
ghee, after which coffee is taken. They regard it as a powerful tonic,
and are so much accustomed to it from their earliest youth, that they
would feel great inconvenience in discontinuing the use of it. The
higher classes content themselves
[p.28] with drinking the quantity of butter, but the lower orders add a
half-cup more, which they snuff up their nostrils, conceiving that they
prevent foul air from entering the body by that channel. The practice is
universal as well with the inhabitants of the town as with the Bedouins.
The lower classes are likewise in the habit of rubbing their breasts,
shoulders, arms, and legs, with butter, as the negroes do, to refresh
the skin. During the war, the import of this article from the interior
had almost entirely ceased; but even in time of peace, it is not
sufficient for the consumption of Djidda; some is, therefore, brought
also from Sowakin; but the best sort, and that which is in greatest
plenty, comes from Massowah, and is called here Dahlak butter: whole
ships' cargoes arrive from thence, the greater part of which is again
carried to Mekka. Butter is likewise imported from Cosseir; this comes
from Upper Egypt, and is made from buffaloes' milk; the Sowakin and
Dahlak ghee is from sheep's milk.
The Hedjaz abounds with honey in every part of the mountains. The best
comes from those which are inhabited by the Nowaszera Bedouins, to the
south of Tayf. Among the lower classes, a common breakfast is a mixture
of ghee and honey poured over crumbs of bread as they come quite hot
from the oven. The Arabs, who are very fond of paste, never eat it
without honey.
The oil used for lamps is that of Sesamum (Seeredj, brought from Egypt).
The Arabs do not use oil for culinary purposes, except in frying fish,
or with broken paste to be given to the poor. Salad, of which the
northern Turks are so fond, is never seen on an Arabian table.
Eighteen vegetable or fruit-stands. The number of these has now greatly
increased, on account of the Turkish troops, who are great devourers of
vegetables.
