Well, fine, I'm cheating a little bit. But I have three very good reasons for doing so:
- I grew up with this recipe, as made by my father, so it's in the Romanian file of my food memory cabinet. (Sorry -- I am coming up with all sorts of grotesque explanatory metaphors today!)
- Because it's an appetizer spread, it fits well into a traditional Romanian first course of raw vegetables, salamis, and spreads.
- A ridiculous proportion of the Romanian diaspora in North America made its way to these fair shores via Israel. So Israeli food is fair game, as far as I'm concerned, especially when the dish fits so smoothly into a Romanian meal.
Due to the added egg, this spread is doubly rich and creamy, but the onion keeps it from being too heavy or monotonous.