The lentil,[87] _‛adas_, is considered by the native peasant a very nourishing food. The little seeds are reddish or brown and are shaped like tiny eyestones. When made into soup the taste is similar to that of dried peas. For the winter supply they are sifted, washed and given a treatment with olive-oil to prevent the attack of a little fly called _sûs_, which eats out the inside of the seeds, leaving only the shells.
Rice is consumed in large quantities, but, as it is an imported food, it is bought as needed. A sack weighing two hundred twenty-five pounds may sometimes be bought for five dollars. A brand called Japanese rice, harder and cleaner, supposed to swell better and absorb less _semen_ in cooking, costs considerably more. In the markets one often sees rice which has been colored with a red powder. Pine-nuts from the cones of the _ṣnôber_-pine, which are very toothsome, are often cooked with rice.
The olive fruit as it comes from the tree is exceedingly puckery in flavor. For early eating the people put the berries into a strong brine, cracking them somewhat with stones to hasten the curing process. For late use the cracking of the berries is dispensed with and they are simply set away in the salt water. It takes several months to extract all the bitter taste of the whole berries and render them pleasant in flavor. The peasant much prefers ripe olives to green ones for eating. Most people who learn to eat ripe olives share in this preference for them. Usually the ripe olive is black, though some varieties are not so. They are very nourishing and full of oil, while green olives are a mere relish. Olive-oil is used very commonly as a food. The purest grade may be purchased as low as the rate of six cents a pound when bought by the jar. It is usually measured out in a heavy copper vessel shaped like a water jar of the _zarawîyeh_ type, holding seven ruṭls, or about forty-four pounds, of oil. These copper jars are always very bright in color, as the action of olive-oil on copper is sufficient to keep it perfectly clean from corrosion. Those who make olive-oil have large cemented cisterns in which to store it, and as the cisterns are not cleaned very often, and the different grades are put in promiscuously, the flavor becomes disagreeable to the European palate, though the peasants do not mind if it acquires even a sting in taste. This defect in flavor is increased when the heaps of berries are left too long before pressing them. They become heated and more or less rancid, and acquire the sting which we think so unpleasant. But if one is painstaking, one will learn where and how to secure some of the first-grade oil which comes from the early berries and direct from the press. This early oil is often so delicate as scarcely to have any distinctive flavor. It is of a light greenish color.