Serve hot, warm, or at room temperature, topped with pine nuts, if desired.

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The other, espinacas a la catalana, a tapa of wilted spinach with raisins and pine nuts, demonstrates the Catalonian penchant for making savory food sweet with the addition of dried fruits.

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Fill with one fourth of the pear mixture, top with a fourth of the pine nuts, and cover with the overhanging flaps of phyllo.

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Sprinkle with the remaining pine nuts and marjoram, and serve.

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In northern Lebanon, in the town of Becharre near the famous cedar tree forests, the local specialty is kibbeh mishwiyeh: fresh minced lamb rolled up with bulgur wheat to form giant meatballs the size of tennis balls, stuffed with caramelized onions and pine nuts and grilled until crunchy on the outside.

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The peasant-style bread with its crunchy exterior and soft interior is often served with creamy, sweet pinon butter made from locally-abundant pine nuts.

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