These being removed, we dipped hands in Biryani,
a meat pillaw, abounding in clarified butter; Kimah, finely chopped
meat; Warak Mahshi, vine leaves filled with chopped and spiced mutton,
and folded into small triangles; Kabab, or bits of roti spitted in
mouthfuls upon a splinter of wood; together with a Salatah of the
crispest cucumber, and various dishes of water-melon cut up into
squares.
Bread was represented by the Eastern scone, but it was of superior
flavour, and far better than the ill-famed Chapati of India. Our drink
was water perfumed with mastic. After the meat came a Kunafah, fine
vermicelli sweetened with honey, and sprinkled with powdered white
sugar; several stews of apples and quinces; Muhallibah, a thin jelly
made of rice, flour, milk, starch, and a little perfume; together with
squares of Rahah,[FN#15] a confiture
[p.257] highly prized in these regions, because it comes from
Constantinople. Fruits were then placed upon the table; plates full of
pomegranate grains and dates of the finest flavour.[FN#16] The dinner
concluded with a pillaw of rice and butter, for the easier discussion
of which we were provided with carved wooden spoons.
Arabs ignore the delightful French art of prolonging a dinner.
