Arabia and Persia

In both Arabia and Persia, as well as in Turkey, mutton is almost the only meat which is eaten, and everything is cooked in mutton fat. Although some of their dishes are excellent, they are hardly suitable to European taste, and the greasiness and richness due to the use of mutton dripping are apt to be nauseous and upsetting But many Arab dishes, with slight modifications, and a less generous use of fat, are quite pleasing and certainly novel.

The hours of meals in Persia vary according to the seasons. Breakfast is two hours after dawn. It consists of ewe, goat or buffalo milk, flat bread, cheese, honey and fruit.