Toasted bread
1 qt. Laban
3 lb. tongues
1/2 to 3/4 c. pine nuts
Garlic salt
Pepper
Rendered butter
Dried mint
Lemon

Clean tongues thoroughly in cold water. Boil tongues until tender, this will take some time. Remove from heat. Cool slightly. Peel and cut up into bite size pieces. Season to taste with garlic salt, pepper, mint and lemon to taste. Cover bottom of large platter with toasted bread broken up into good size pieces. Add a layer of Laban covering all toasted bread. Add a layer of Laban covering all toasted bread. Add a layer of hot cut up tongues, generously, with a little sauce. Top with pine nuts which have been lightly toasted in butter. Serve piping hot, as a many dish or as an hors d'oeuvre appetizer.