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Ba-theeth: Ba-theeth, a preserve of parched flour, dried dates and samn, heated together and kneaded into a solid mass was prepared for use on journeys. It had excellent keeping qualities and did not require any further cooking. Wheat was grown in Arabia in the marginal land where enough winter rain would fall or collect to grow the crop. There are references to burghul but it is not clear whether this is the true par-boiled grain or broken wheat boiled as a starch staple for meals. Wheat was cooked in a variety of ways including harees, a dish with the consistency of porridge but little of the appeal! Rice has already been mentioned and there is an interesting aside by Doughty that one of his hosts begged enough water from his guest to cook the rice for the usual mutton meal. Wheat was ground to flour for bread, hand querns were a possesion of larger Bedouin groups. Barley meal is also mentioned as a bread ingredient and millet was grown in some oases although considered fit only for invalids. One dessert plant, samhh, yielded grain which could be used for bread, porridge or a version of ba-theeth.
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