Head and Feet of Sheep - from 'Arab World Cook Book'

Take:
Head of one sheep and 8 feet
6 oz laban strained in a sack for 45 minutes
2 tbs salt
5 cloves garlic
1 1/2 oz butter
1 lb toasted Arab bread
1 1/2 oz pine nuts (snobar)
dried mint and red pepper for garnishing

Prepare and cook head and feet.

Mash garlic with salt and mix it with the laban and add dry mint. Ten minutes before it is time to serve, remove meat from the head and feet. Crumble the toasted bread and spread it in a deep, wide platter or tray and sprinkle it with some of the broth in which head was cooked. Cover it with the meat from the head and feet. Pour the laban mixture over it and sprinkle more dry mint and red pepper. Pine nuts which had been roasted in melted butter may be added as the last touch.