50 TRAVELS IN NORTHERN AFRICA. CHAP. I. 
out with the right hand, and kneading them with the grease until 
they assume the appearance of thick paste. Should there be no 
gravy or grease to be procured, a httle flour mixed with hot water 
is used instead of it. It requires much strength of arm to make 
bazeen properly, as the stick is wielded by both hands, and the pot 
is confined on the fire by having a forked piece of wood placed 
against it, on which the woman kneels while preparing the mess. 
Dweeda is moulded in the shape of little seeds, not quite so 
large as the grains of rice ; but oblong, and much resembling them. 
A stiff dough being prepared, the w omen very expeditiously pinch 
it out between their fingers and thumbs into this form. It is 
then allowed to dry ; and is considered a great dainty when boiled, 
and a httle butter poured over it. 
Atila is composed much in the same way ; but is longer, and 
much resembles small macaroni broken in pieces. It is also boiled 
in the same manner as Dweeda. 
Mogatta is made of paste, by being beaten and turned between 
the hands, until it is as thin as a pancake ; it is then laid in the 
sun to harden a httle. ^^Tien it becomes sufficiently crisp to break, 
it is crumbled in pieces, and boiled until it resembles thick por- 
ridge, the larger pieces always remaining entire. A sufficient 
quantity of fat and pepper completes it. 
Zumeeta is made of barley, which has been a httle malted ; it 
is then ground into flour, and sometimes dates are pounded with it. 
In this state it remains until it is to be used ; when a httle cold 
water being mixed with it until it becomes hke dough, it is fit for 
eating. Oil is mvich used ^vith it, by dipping the Zumeeta in it 
when formed into mouthfuls for eating. This is almost the only 
stock which Arabs provide on going a journey, as it is easily pre- 
pared, and very nourishing. 
Bread is made as in Europe. It is leavened with flour, or a 
