Their Coffee Cups
Are Three Times The Size Of Those Commonly Used In The Levant, Or As
Large As An
English coffee cup; whenever coffee is handed round, each
person’s cup is filled two or three times; when I
Was with them, I often
drank twenty or more cups in the course of the day. The servants roast
and pound the coffee immediately before it is drank. They pound it in
large wooden mortars, and handle the pestle with so much address, that
if two or three are pounding together they keep time, and made a kind of
music which seemed to be very pleasing to their masters.
The Turkmans taste flesh only upon extraordinary occasions, such as a
marriage or a circumcision, a nightly feast during the Ramazan, or the
arrival of strangers. Their usual fare is Burgoul; this dish is made of
wheat boiled, and afterwards dried in the sun in sufficient quantity for
a year’s consumption: the grain is re-boiled with butter or oil, and
affords a very palateable nourishment; it is a favourite dish all over
Syria. Besides Burgoul they eat rice, eggs, honey, dried fruit, and sour
milk, called Leben. They have none but goats milk. Their bread is a thin
unleavened cake, which the women bake immediately before dinner upon a
hot iron plate, in less than a minute. Breakfast is served at eight
o’clock in the morning, the principal meal takes place immediately after
sunset. The Turkmans, are great coxcombs at table, in comparison with
other Levantines; instead of simply using his fingers, the Turkman
twists his thin bread very adroitly into a sort of spoon, which he
swallows, together with the morsel which he has taken out of the dish
with it.
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