Of flour, salt and water is kneaded soft dough that is kneaded continuously until the start bubbles. Allow to rest for 10 minutes. The dough balls are removed, the size of a large walnut and smeared with mixed sunflower oil and melted butter. Each ball is rolled very thin, smeared with grease and covered with stuffing. Folded like an envelope (from the four corners to the middle), again and again smeared rolled slightly. The filling is made from finely chopped onion, which is fried in plenty of fat to become transparent. Add chopped parsley and fried continues until onions are browned. Season with salt, ground cumin and red pepper. The banitsi bake on the pan, first on one side and turn golden brown on the other. In Morocco are served Tea and our country can and kefir.