Another Bookclub Saturday, the book that was chosen was supposed be to be an “action” theme – so we selected  The Angel: The Egyptian Spy Who Saved Israel. I can’t say its the best read. But the historical information was interesting. The constant list of “who’s who” got tiring  after the first chapter, yet the discussion bid yield some interesting insight on the book.

That aside – it provided a great day for a food theme. I opted to bring an Isreali Meat Pie recipe I found on the NYT Cooking site. Which is in itself an adaption.

For my version, I omitted the dill (a few folks around here don’t like it) and added more cinnamon but thats to taste I think.  This version was super simple and can be prepped the night before or over the course of an afternoon. Depending on your time. My edits to this variation are in red. Now having made and eaten it – it was a win – great taste, simple and clean flavor. I definitely could serve as a base for adapting; by adding ginger, garlic, cheese etc. It traveled well – but seems to taste best while still warm and crisp.

According to NYT’s Melissa Clark ; this was featured in: In ‘Zahav,’ Michael Solomonov Explores Israeli Food.

Full Recipe Here

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