A sheep is killed, skinned, and the whole of the entrails removed, also the head and legs. The carcase is thoroughly cleaned. Chop the liver, kidneys, heart, etc., very fine, and mix with it six finely-shred large onions, one pounded point of garlic, one ounce of pounded 5«3 BANQUETS OF THE NATIONS coriander seeds, a pinch of cayenne, some white pepper, salt to taste, melted butter ; cook in a frying-pan, taking care to keep the whole from sticking together, After this is cooked brown, mix with it plenty of half- boiled rice, butter, and chopped tomatoes✪ Kharoof Makhshee (Roast Stuffed Sheep). The carcase is then filled with this and sewn up. An iron skewer is thrust through the whole length of the carcase to the neck, and is suspended over a previously prepared charcoal fire on supports, and kept turning by a handle. To prevent burning, a cloth soaked in melted butter is from time to time rubbed over the outside. Serve with the stuffing and bread. Jamxjr Zerloul. (Roast Squabs.) Cut half-a-dozen unfledged pigeons down the back, flatten and rub them with pepper, salt, pounded coriander, cinnamon, and cloves. Put them into a pan with boiling oil✪ Jamxjr Zerloul (Roast Squabs), or toast them in front of the fire. Eat with any of the stuffed vegetables and bread. Bedingan Aswet Makshi. (Stuffed Egg-Plant.) Procure some egg-plants, hollow them out, and stuff with the same paste as used for stuffing kharoof makshi, after being first roasted in a frying-pan with butter and water. They are then wrapped round with vine leaves and boiled along with egg-plants unstuffed✪ Bedingan Aswet Makshi (Stuffed Egg-Plant) until cooked, and eaten with rice, bread, and kusskisoo. Bedingan Ahman Makshi. (Stuffed Tomatoes.) Procure some tomatoes, hollow them out, and stuff with the same paste as used for stuffing kharoof makshi, 584 SOUDAN after first being roasted in a frying-pan with butter and water. They are then wrapped round with vine leaves and boiled along with some unstuffed tomatoes✪ Bedingan Ahman Makshi (Stuffed Tomatoes) until cooked, and eaten with meats or alone. Gara Makshi. (Stuffed Cucumbers.) Procure some cucumbers, hollow them out, and stuff with the same paste as used for stuffing kharoof makshi, after first being roasted in a frying-pan with butter and water. They are then wrapped round with cabbage leaves, and boiled along with some unstuffed cucumbers✪ Gara Makshi (Stuffed Cucumbers) until cooked, and eaten with bread, kusskisoo, or meats. Ganiredin. (Blanc Mange.) Dried peach paste is soaked and strained, and slightly boiled with rice flour and plenty of sugar. Cool off in dishes, and ornament with raisins✪ Ganiredin (Blanc Mange). Rus-be-leben. (Rice and Milk.) Rice boiled in milk, cooled off, and ornamented with dates and raisins✪ Rus-be-leben (Rice and Milk). Baga-lowa. (Honey and Almond Pastry.) Make a rich puff paste, roll out rather thin in a, sheet of about twelve inches, cover this with a mixture of powdered almonds and honey, roll up into rolls about half-an-inch thick, put them in a baking dish, pour some melted butter in, and fire in a sharp oven✪ Baga-lowa (Honey and Almond Pastry). 585 BANQUETS OF THE NATIONS Kunafa. (Almond Tart.) ✪ Kunafa (Almond Tart)

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A sheep is killed, skinned, and the whole of the entrails removed, also the head and legs. The carcase is thoroughly cleaned. Chop the liver, kidneys, heart, etc., very fine, and mix with it six finely-shred large onions, one pounded point of garlic, one ounce of pounded 5«3 BANQUETS OF THE NATIONS coriander seeds, a pinch of cayenne, some white pepper, salt to taste, melted butter ; cook in a frying-pan, taking care to keep the whole from sticking together, After this is cooked brown, mix with it plenty of half- boiled rice, butter, and chopped tomatoes. The carcase is then filled with this and sewn up. An iron skewer is thrust through the whole length of the carcase to the neck, and is suspended over a previously prepared charcoal fire on supports, and kept turning by a handle. To prevent burning, a cloth soaked in melted butter is from time to time rubbed over the outside. Serve with the stuffing and bread. Jamxjr Zerloul. (Roast Squabs.) Cut half-a-dozen unfledged pigeons down the back, flatten and rub them with pepper, salt, pounded coriander, cinnamon, and cloves. Put them into a pan with boiling oil, or toast them in front of the fire. Eat with any of the stuffed vegetables and bread. Bedingan Aswet Makshi. (Stuffed Egg-Plant.) Procure some egg-plants, hollow them out, and stuff with the same paste as used for stuffing kharoof makshi, after being first roasted in a frying-pan with butter and water. They are then wrapped round with vine leaves and boiled along with egg-plants unstuffed until cooked, and eaten with rice, bread, and kusskisoo. Bedingan Ahman Makshi. (Stuffed Tomatoes.) Procure some tomatoes, hollow them out, and stuff with the same paste as used for stuffing kharoof makshi, 584 SOUDAN after first being roasted in a frying-pan with butter and water. They are then wrapped round with vine leaves and boiled along with some unstuffed tomatoes until cooked, and eaten with meats or alone. Gara Makshi. (Stuffed Cucumbers.) Procure some cucumbers, hollow them out, and stuff with the same paste as used for stuffing kharoof makshi, after first being roasted in a frying-pan with butter and water. They are then wrapped round with cabbage leaves, and boiled along with some unstuffed cucumbers until cooked, and eaten with bread, kusskisoo, or meats. Ganiredin. (Blanc Mange.) Dried peach paste is soaked and strained, and slightly boiled with rice flour and plenty of sugar. Cool off in dishes, and ornament with raisins. Rus-be-leben. (Rice and Milk.) Rice boiled in milk, cooled off, and ornamented with dates and raisins. Baga-lowa. (Honey and Almond Pastry.) Make a rich puff paste, roll out rather thin in a, sheet of about twelve inches, cover this with a mixture of powdered almonds and honey, roll up into rolls about half-an-inch thick, put them in a baking dish, pour some melted butter in, and fire in a sharp oven. 585 BANQUETS OF THE NATIONS Kunafa. (Almond Tart.)

Banquets of the nations