The pita bread :
Crush the yeast and let it melt in the water. Mix together the salt, sugar and water (2), add the flour and the groats and mix everything together well. The dough should be smooth. Leave to rise for 30 minutes and then bake in the oven at 120 degrees for 40 minutes.
The lard :
Roughly grinded flomen (animal fat available from the butcher).
Just before they are crispy, add finely chopped onions, grated apple and chopped dried plums.
The liver pate :
Mix all the ingredients well and bake in an earthenware dish at 180 °C for 40 minutes.
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