Honey shuliki with poppy seed

• 1 egg
• 1 tablespoonhoney
• 1 tablespoonpoppy seeds

Mix the egg with the honey; add the poppy seed, which has been soaked and drained as in the poppy seed filling recipe above (p. 78). Make a thick dough of the remaining ingredients, knead and roll out to a thickness of 2-3 mm (⅛ in). Place on a baking sheet, prick with a fork and bake in the oven. When baked, break into small pieces for serving. Pour boiling water on to the honey and poppy seed