| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables, Grains | Jewish | 1 | Servings | |
INGREDIENTS
| 8 | Eggs | |
| 2 | Half eggshells full of water | |
| 3 | T | Vegetable oil |
| 2 | t | Sugar |
| 2 | c | All-purpose flour, about |
| 1/2 | c | Walnuts |
| 1 1/3 | lb | Dark honey |
| 1 2/3 | c | Sugar |
| 4 1/3 | c | Water |
| 2 | t | Ginger |
INSTRUCTIONS
The Jewish Holiday Kitchen Joan Nathan (1974) Yield: Makes about 50 (Pareve) Starting with the dough, beat the eggs well. Add the water, oil, and sugar. Blend in the flour gradually and knead well, using enough flour to form a soft, manageable dough. Break off some dough, about the size of a large walnut. On a floured board, roll out a coil of dough to 1/2-inch diameter. Place a quarter of a walnut about 1/2-inch from the end, roll up the dough like a honey bun, and set aside on the floured board. (Another way to make tayglakh is to take a larger amount of dough in your hands and roll out a much longer coil and cut it at 4 inch intervals. Then proceed as above.) Bring the honey to a boil in a heavy casserole. Add sugar, 3 cups water, and 1 teaspoons ginger. Bring to a boil again. When the sugar has dissolved, drop in the tayglakh, one by one. Bring to a boil again, cover,a nd boil slowly for 20 minutes without removing the cover. At the end of 20 minutes, start stirring occasionally and cook 40 minutes more. Add 1 more teaspoon ginger (or to taste), cover, and continue cooking for another 1/2 hour, or until the teyglakh are golden and sound hollow inside when tapped. When the teyglakh are done, add 1-1/3 cups cold water to the honey syrup, mix well, and remove with a slotted spoon. Let the teyglakh cool, and serve. NOTE: The finished teyglakh can be rolled in grated coconut or, instead of forming the dough into coils, bits can be cooked in the honey and then rolled in raisins and ground nuts. Posted to JEWISH-FOOD digest V97 #008 From: Pat Gold <plgold@ix.netcom.com> Date: Fri, 30 Aug 1996 23:27:10 -0700
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