210 ([return])
[ Arab. "Jarídah," a palm-frond stripped of its leaves (Supplemental, vol. i. 264); hence the "Jaríd" used as a javelin; see vol. vi. 263.]
211 ([return])
[ An Egyptian or a Syrian housewife will make twenty dishes out of roast lamb, wholly unlike the "good plain cook" of Great or Greater Britain, who leaves the stomach to do all the work of digestion in which she ought to but does not assist.]
212 ([return])
[ A plate of "Baysár" or "Faysár," a dish peculiar to Egypt; beans seasoned with milk and honey and generally eaten with meat. See Mr. Guy Lestrange's "Al-Mukaddasi," Description of Syria, p. 80; an author who wrote cir. A.H. 986. Scott (vi. 119) has "A savoury dish called byssarut, which is composed of parched beans and pounded salt meat, mixed up with various seeds, onions and garlic." Gauttier (vi. 261) carefully avoids giving the Arabic name, which occurs in a subsequent tale (Nights cdxliv.) when a laxative is required.]
213 ([return])
[ Arab. "Mulúkhíyah náshiyah," lit. = flowing; i.e. soft like épinards au jus. Mulúkhíya that favourite vegetable, the malva esculenta is derived from the Gr. µa???? (also written µ?????) from µa??ss? = to soften, because somewhat relaxing. In ancient Athens it was the food of the poorer classes and in Egypt it is eaten by all, taking the place of our spinach and sorrel.]
214 ([return])
[ Arab. "Kalak" = lit. "agitation," "disquietude" and here used as syn. with "Kúlanj," a true colic.]