With the spirit sweetened by the expectations of a better year, we have developed saucers with honey that collect and recreate our most sensitive culinary traditions for this Holiday. As main dish we suggest a lamb with honey with garnish of Pilaff rice with saffron and grenades, and for dessert, a cake of honey of the Ashkenazi tradition that comes from an old Egyptian recipe (!), the onig lecaj, to whom I add spices (to perfect the recipe)