Egyptian sweet)
Heat ½ lb of honey with ¼ lb of
sugar and ¼ lb of butter until the
mixture thickens. Add 4 oz white
breadcrumbs. Cook all together in
a saucepan, stirring until it has
become a homogeneous mass. Turn
out on to a plate or into a tart tin.
When cold it will be a soft mass, in
consistency not unlike the filling of
an English treacle tart, but of
course much thicker, and can be cut
into triangular portions. This sweet
is always served with a cream
which is skimmed off the top of
quantities of milk cooked very
slowly until a thick skin forms on