Here is another exotic recipe which was given me by the much-travelled friend who was responsible for a Turkish recipe already given in this book. This time he culled the following in Baghdad, I believe. Its name is quite alarming, S'Baa-el-Aazoussa, but the little cakes themselves are harmless and excellent.


1/2 a lb. of flour, 3 ozs. of sugar, 2 whole eggs, oil, honey, a pinch of salt, a little vanilla essence.


Put the flour on a marble slab or pastry-board, make a well in the middle and break in the 2 eggs, add the sugar and a pinch of salt. Work this into a smooth, firm paste. Now roll out just under half an inch in thickness and cut into thin strips, about the length of the middle finger. Roll these strips in flour so as to make them round. They should be the size of a somewhat thick pencil. Fry them in boiling oil till a golden brown, and quickly dip them in a plate of honey, being careful to coat them evenly. They can be eaten either hot or cold.