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Their universal kumiss, corresponding to the Turkish yaourt, or coagulated milk, and other forms of lacteal dishes, sometimes mixed with meal, form the chief diet of the poor. The wife of our host, a buxom woman, who, as we had seen, could leap upon a horse’s back as readily as a man, now entered the doorway, carrying a full-grown sheep by its woolly coat.
As all cooking and eating had stopped at the sound of the morning cannon, we found great difficulty in gathering together even a cold breakfast of ekmek, yaourt, and raisins. Ekmek is a cooked bran-flour paste, which has the thinness, consistency, and almost the taste of blotting-paper. This is the Turkish peasant’s staff of life. He carries it with him everywhere; so did we.
Throughout our Asiatic tour eggs were our chief means of subsistence, but pillao, or boiled rice flavored with grease, we found more particularly used in Persia, like yaourt in Turkey.
As it was made in huge circular sheets, we would often punch a hole in the middle, and slip it up over our arms. This we found the handiest and most serviceable mode of transportation, being handy to eat without removing our hands from the handle-bars, and also answering the purpose of sails in case of a favoring wind. Yaourt, another almost universal food, is milk curdled with rennet.
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