Palace Bread - Esh es Seraya

by Daniel Rogov

225 gr. honey
125 gr. each sugar and butter
1 1/2 cup fresh white breadcrumbs
whipped cream for serving

Heat the honey together with the sugar and butter in a saucepan until the mixture thickens. Add the breadcrumbs and continue cooking, stirring regularly, until the mixture is even throughout. Turn out onto a moistened pie tin and spread so that the mixture is evenly thick throughout. Let cool. To serve, cut into triangular portions and top each portion with whipped cream.

Serves 4.

Daniel Rogov is the restaurant and wine critic for the daily newspaper Ha'aretz. He is also the senior writer for Wine and Gourmet Magazine and contributes culinary and wine articles to newspapers in Europe and the United States.