This traditional recipe, from Sherry Ansky, author, Eating in Jerusalem and The Food of Israel, is rooted in the days of the Crusades, when the Christian invaders incorporated fresh local produce and flavors into common European recipes such as pies.
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Ingredients:
1 pound pie dough
1/2 cup milk
1/2 cup honey
8 ounces blanched and roughly chopped almonds
2 eggs
1 teaspoon rose water
3 tablespoons butter
Directions:
Roll the dough until it is about 1/4-inch thick. Place in the bottom of a round pie dish and pierce with a fork. Cut off the excess around the edge and save for decorating.
Pour milk and honey into a saucepan. Cook over medium heat for about ten minutes, until the mixture thickens. Remove from stove. Add almonds, eggs, rose water, and butter. Mix thoroughly.
Spoon filling mixture into the dough-covered pie dish. Adorn filling with woven strips of dough. Bake on medium heat for 30 minutes.
Servings: Serves eight.
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