ADD butter and nuts. Cook for 10 minutes, stirring frequently.
STIR in onions, sugar, soy sauce and pepper. Cook for 2 minutes. Reserve.
COOK eggs in oil in skillet making 2 large cakes.
PLACE half the filling on each cake.
FOLD in half and serve.
YIELD 2 cakes.
SUGGESTED MENU: Stuffed Omelet, mashed potatoes, coffee or tea.
From "Arab World Cook Book"
by Nahda Salah
available through International Promoters of Art Inc.