One cup of rice. One kilo of small zucchini.

For every uqiyya of meat use from half a cup to three-quarters of a cup of rice; season it with ghee, allspice, pepper, and salt, and add a little finely chopped fat. Stuff the zucchini after washing and hollowing them, leaving about a qirat's worth of space empty. Wash the outside, then arrange them in layers in the vessel; add to them a little tomato juice, water, and salt, and cook over a gentle fire for an hour and a quarter; serve at once when they are done.

Clean the casings well, then rub them with lemon and salt, then wash them in cold water, then rub them with pure spirit or arak, then wash them. After that, stuff them with the rice, meat, and pine nuts, then tie them well at both ends and clean them again as we described at first. Then put them in the vessel with cold water, a stick of cinnamon, a few allspice berries and peppercorns, and the lightly beaten white of an egg; then skim the scum off them and boil them for half an hour; then place them in the pot beneath the grape leaves and cover them with their own liquid.

Boil the macaroni, then drain it. Fry a few pine nuts until they turn golden, then add a head of onion, finely chopped, and stir it a little. Then add the meat, minced, and stir it with the onion until it browns; then add the salt, the allspice, and grated nutmeg. Then grease the baking tray with ghee and spread over it a layer of the boiled macaroni, and over it a layer of the meat and pine nuts and some grated white or yellow cheese. Then spread another layer of macaroni, then add a little strained tomato juice and a bit of butter, then grate cheese over it and bake it in the oven.

Follow the method for macaroni with tomatoes, but in place of the tomato juice add a cup of fresh

milk or cream with a spoonful of butter; then grate cheese over it, brown it in the oven, and serve it.

Useful hint: sometimes eggs, or egg whites, beaten and mixed with milk, are added.

Grease a mold with ghee. Sprinkle a layer of ground rusk, then put a layer of the rice

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