Prepare a stiff dough from 1 spoon fast day oil, salt, 7 silver tablespoons water, and flour. Knead, roll out thinly, and arrange on a baking sheet strewn with flour. Cut into rectangles, like lazanki, with a sharp knife, and set in the oven to brown and dry out. Remove and break along the marked lines. Scald 2 glasses of white or, preferably, gray poppy seeds with boiling water, pour off the water, rinse in cold water, and drain. Grind the poppy seeds in a stoneware bowl with a wooden pestle until they whiten and all the seeds are mashed. Add ⅔ glass of lime honey* or sugar and 1 ground bitter almond. Stir in nearly 1 glass boiling water. Transfer to a bowl, stud the top with the dried wafers placed upright, and serve. Or, 2 minutes before serving, arrange the wafers in a sieve and pour boiling water over them. Add them to the poppy seeds, mix, and serve immediately.