Teiglach, a Jewish Lithuanian High Holiday treat, was a very special treat.
Jews have been making special holiday foods for over 1,700 years. For example, Talmudic sage Abaye suggested eating foods that symbolize a good year ( Keritot 6). R. Moshe Isserles, a 16th-century Polish rabbi, noted with approval that sweets were served with a prayer asking God to grant us a sweet year.
Teiglach is a Jewish Lithuanian High Holiday treat. The Litvaks loved this sweet treat, Jewish residents of this area.
Teiglach recipes can be simple or complex. However, they all share the same basic ingredients: a dough cut into small pieces and given a crispy crust. Then, covered with syrup of boiled honey.
Some recipes call for the dough to be rolled into a rope and then cut into chickpea-sized pieces. Some recipes call for making tiny circles out of the dough or tying it into small knots. Teiglach is the diminutive plural form of the Yiddish dough word “taig”. Thus, Teiglach can be translated as “little doughs” (or, more idiomatically, “little bits” of dough).
The recipes suggest boiling honey with other ingredients to make a thick syrup. In addition, many recipes call for adding spices such as ginger and cinnamon.
There are many options for what to do next. Some recipes call for baking the dough, while others require toasting or drying in the sun. Some skip drying and add the dough pieces one at a time to the honey syrup while it boils. Finally, many recipes call for toasting nuts. After you have baked, fried or dried the dough, you can mix the bits of dough into the syrup.
Here it is, Teiglach. It is so sweet that you may want only to have a small amount.
- 1 Tbsp. 1 Tbsp. sugar
- 2 cups flour
- 1/2 teaspoon Baking powder
- 1/4 cup oil
- Four eggs
- 20 ounces honey
- 3 Tbsp. 3 Tbsp. sugar
- 1 tsp. ground ginger
- One teaspoon 1 tsp. cinnamon
- 1/4 cup water
- 1/2 cup chopped almonds
- 1/2 cup dried cherries
Mix the flour, sugar, and baking powder. Add the oil and eggs. Mix the ingredients until you have a soft dough. Make a long rope from the dough and then cut it into small pieces. Each piece should be rolled into a ball, then placed on a parchment-lined baking sheet. Bake for 10 minutes at 375F.
Bring the honey, sugar and cinnamon to a boil in a saucepan. Add the dried cherries, nuts, and baked dough. Let simmer for 10 minutes. After 10 minutes, cover the pot and let it simmer for another 10-15 minutes, occasionally stirring until the honey has absorbed completely. Place the honey on a plate and shape it into a mound. Garnish with dried cherries and extra sliced almonds. Allow to cool, then enjoy.