the Levant this form is called boksum (Arabic: ) in Iraq and Syria or qurshalla (Arabic:قرشلة) in Jordan and the occupied Palestinian territory. It is made from flour, eggs, oil or butter, sugar, yeast or baking powder, and sometimes a small amount of cardamon. It is topped with roasted sesame seeds, black caraway seeds, or anise, and eaten as a dunking biscuit, especially with herbal tea. Netherlands and Belgium (Flanders) Beschuit, also known as Dutch crispbakes, are light, round, rather crumbly, rusks as eaten in the Netherlands and Belgium. When a baby is born in The Netherlands, it is customary to serve beschuit met muisjes (with "little mice", which are aniseeds covered in a white and pink or blue sugar layer, depending on the newborn's gender). Beschuiten are also eaten as a breakfast food with a variety of toppings, most commonly butter and sprinkles in flavours such as chocolate (chocoladehagel or chocoladevlokken) or fruit (vruchtenhagel), jam or cheese. A longtime Dutch favourite is to serve strawberries on beschuit, which is usually topped with some sugar or whipped cream. Beschuiten are made by first baking a flat round bread (beschuitbol), slicing it in half, and then baking each half again, usually at a lower heat. It is almost always sold in rolls; a roll typically has 13 rusks (a baker's dozen). Etymologically, biscotto (16th-century Italian), biscuit (19th century, from 16th-century bisket) and beschuit come from the Latin phrase (panis) bis-coctus, (bread, twice cooked). Norway In Norway, rusk is referred to as kavring, and is similar to the Swedish skorpor. Crushed kavring, called strøkavring, is used, amongst other things, for making kjøttkaker and in the traditional dessert tilslørte bondepiker. Kavring is also broken up and can be served with regular, soured or cultured milk. Pakistan In Pakistan, Rusk is colloquially known as Russ (Urdu: رس). It is either available as a spherical shape that is akin to a bun or as separate rectangular pieces. It is a popular breakfast food, and is usually eaten by dipping it into milk tea, locally known as doodh chai, to soften it. Cake rusk is called papay (Shahmukhi: پاپے) in Punjabi. Philippines The Philippine version of rusk is called biscocho. Cake rusks are called mamon tostado. Portugal The Portuguese version of rusk is called tosta. "Tosta" are a hard coarse-textured slice of bread – it can be sweet, but most often it is savory – and