When my dad hosted the big Friday lunch, he liked to experiment: He would play around with the fillings of b'stilla, a poultry pie that probably originated in Morocco but is now found all over the Middle East. In Morocco, the pie is made with layers of warqa, an ultrathin pastry, but here in Egypt, we use the slightly thicker phyllo dough. Dad would add ginger to the chicken filling for an Asian twist, or replace the poultry altogether with spicy beef and chiles. Today, he helps me make one of his favorite creative versions of b'stilla, with a spiced mixture of braised veal and pearl onions between flaky layers of phyllo. As the sun burns bright in the sky, we pass it around the table along with the salads, roasted chickens, and colorful tahini dips—my riffs on the classic sesame and garlic spread modernized with beet, carrot, and parsley to bright effect.