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the pepper, and over it a layer of the meat fried with the pine nuts, a little of the spices, and some salt; then spread over it another layer of rice. Then add a cup of tomato juice or half a cup of broth. Then spread a layer of ground biscuit and bake it in the oven.

After baking, turn the mold out at once onto the serving dish; beat the whites of two eggs or more, spread them over the rice, and bake it in the oven a little.

Useful hint: you may use any meat you like, such as kidney and heart fried in ghee, or chicken, or minced roast.

Soft Sfiha

Knead bread flour, softer than kmaj dough, with two teaspoons of ammonium carbonate and two

spoonfuls of European yeast, and leave it for an hour. Then grease a wide tray with ghee, and roll out with ghee a piece of dough the size of an egg into a round — and so on, until the tray is filled with the rolled-out pieces. Then fill each disk with the filling fried in ghee, composed of meat, onion, pine nuts, spices, salt, and green parsley, with lemon juice, or with vinegar, or yogurt, or tahini beaten with vinegar; then bake them and serve them hot with laban.

Bouchées

6 cups of flour. 3 eggs, well beaten. A quarter teaspoon of salt. A teaspoon of ammonia. Fat (lard), preserved in tins. Water, as much as the dough needs to be stiffer than kmaj dough.

Beat the eggs, then add the

flour mixed with the salt and the ammonia, then add water until the flour is kneaded into a dough. Then sprinkle flour on the board and roll out the dough as thin as it will go, then brush it with the melted fat and fold it in a piece of cloth. Roll it out, fold it, and grease it again three times over; then fold it and roll it out to the thickness of a finger; then cut it with a cutter into round pieces, and from the middle of each of these pieces take out a small piece with the small glass, so that a thin layer remains at the bottom. Then bake all the pieces on the biscuit mold or the tray. After baking, fill the hollow formed in the middle of each piece with boiled fish, or with cooked marrow, or with meat and pine nuts, fried. Then serve them hot.