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Strain the tomatoes. Boil cumin seed for 5 minutes in water or stock and mix with strained tomatoes. Have the meat cooked, chopped and seasoned. Make a thin batter of flour, salt, fine cornmeal and water, and make large thin pancakes. Bake on hot griddle or skillet. Lay a pancake, hot from the pan, on each hot plate, put a helping of the mixed, chopped meats on half of the pancake, flap over it the other half, and pour on top a portion of the sauce. Sprinkle pancakes with grated cheese and minced parsley. Garnish with stoned and sliced green olives, and serve with crackers.
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