another savory pie using the same dough recipe. I use some ingredients on this that can only be found in Israeli supermarkets (name mushroom soup powder). Feel free to replace with seasoned salt or a boullibon cube crushed up.
here is another recipe that has never been written down anywhere in my family. This is a great pie to experiment with, by trying different cheeses, or toppings. The crust used for the pie, can make a great crust for many different savory pies. please fill free to try different spices and cheeses, and give me feedback! Im always looking for ways to improve this recipe.
my grandma on my dad's side was a superb cook and baker. She would make this cake almost every weekend. Please note that a lot of the recipes she left for us were given down orally. for example when she gave my mom and i this recipe she litterally said: Bake until done. baking times are estimated by the many times i've made this cake.
This cake is very popular in cafes in Israel. its name (ugat ketzef ve katzefet) literally translates to Meringue and Cream cake. This was my favorite cake growing up, I requested it for every single birthday. I've simplified the recipe to make it more convenient to prepare at home. please note: most times instead of making the meringue from scratch, I will simply buy meringue cookies at a bakery. cooking time does not include chilling time of 24 hours.