CHAP. I. 
ARABS. 
49 
The corn for Cusscussou is ground expressly to the state which 
is called Semolina in Italy, and used also under that name in Eng- 
land. The hand being clean washed, and a large wooden bowl 
prepared, a portion of semolina is thrown into it with the right 
hand ; it is turned quickly round under the palm, while from the 
left, water is occasionally sprinkled upon the mass, together with 
dry semolina. In a short time, by turning it constantly the same 
way, the flour adheres in little granules, like bread crums ; and 
by a dexterous motion of the hand, is prevented from forming into 
large lumps. When finished, the grains resemble small shot in 
size, and stick closely together, without danger of again falling 
into flour on being dried. They will keep good in this state 
nearly as long as corn. When Cusscussou is to be prepared 
for eating, it is put in a basket, or tin vessel having holes in 
the bottom, and steamed over meat, or boiling water, care being 
taken to stir it occasionally, so as to prevent its caking. When 
sufficiently done, meat is poured on with its gravy, or a little 
butter or grease mixed with it ; should meat be wanting, a good 
quantity of red pepper and salt are frequently all its auxiharies. 
Bazeen (which in Fezzan is called Aseeda) is the most common 
food, as being the easiest prepared. It is made of the flour of any 
grain (Bishna and Barley are mostly used near Tripoh) in the fol- 
lowing manner. A large pot, of copper or iron, is placed on the 
fire, with a little water in it, which is suffered to boil. Flour is 
then thrown in, until it acquires the consistency of dough, when it 
is stirred well about with a large stick (water being occasionally 
added, if necessary,) until it is quite thick, and begins to assume 
the appearance of a pudding, when it is taken out, and placed in a 
bowl. After being beat into a circular shape, and having a hole 
made in the centre, gravy, oil, butter, or grease, is poured on it, 
and it is then ready for eating, which is done by pinching pieces 
H 
