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A Sweet Rosh Hashanah Classic: Teiglach

A Sweet Rosh Hashanah Classic: Teiglach

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If you have memories of eating your bubbe’s teiglach, I hope this recipe will excite you. If you’re not yet familiar with the Rosh Hashanah classic, allow me to introduce you: Teiglach are treats made from small pieces of dough, doused in a sticky, sweet honey syrup, mixed with nuts and dried fruits and formed into little mounds.


Some of you might be scratching your heads about this recipe, because of the nuts. There is a strong custom to avoid nuts on Rosh Hashanah. You can read more about that here. If you do not eat nuts on Rosh Hashanah, you can make these as a pre–Rosh Hashanah treat, or you can just leave out the nuts and add some extra dried fruit.

I wouldn’t call this recipe difficult, just a bit messy and possibly time-consuming. The sticky syrup can leave you with quite a cleanup job, so keep in mind from the get-go that you want to keep it contained as much as possible.

Traditionally the dough is shaped into balls, but I used squares to make it quicker. This way you can just roll the dough out and cut with a knife. If you want to stick with the round shape, you can roll the dough into ropes and then cut the ropes into pieces.



There are three ways to cook the dough: fried, baked, or actually cooked in the honey syrup. I found it easiest to bake and then mix the pieces into the syrup.


You can mix in the nuts and dried fruit of your choice. That part is up to you. You can see I used quite a variety. Also, do not skip the lemon zest or ginger in this recipe.


The syrup is tooth-tinglingly sweet, and the lemon and ginger help cut through that, providing fresh undertones and making it more palatable.


Just look at that oozy stickiness!

Ingredients:

  • 3 eggs
  • 3 tbsp. oil
  • 1 tsp. kosher salt
  • 2 cups flour
  • 1 tsp. baking powder
  • 2 cups dried fruit and nuts (I used almonds, walnuts, coconut, and dried cranberries, raisins and apricots)
  • ¾ cup sugar
  • 1½ cups honey
  • Zest of 1 lemon
  • ½ tsp. ginger
  • ¼ tsp. kosher salt

Directions:

  1. Gently beat the eggs with the oil and salt. Mix in 1 cup of flour and the baking powder. Add the remaining flour slowly, until the dough is soft but workable. (You may need slightly less or slightly more than the 2 cups, depending on a number of factors.)
  2. Knead the dough for a few minutes, until smooth, then cover and set aside for 10–15 minutes.
  3. Roll the dough out and cut into small pieces. If you prefer rounder pieces, you can roll the dough into ropes and then cut into pieces.
  4. You can either fry or bake the dough. To fry, drop the pieces into hot oil until they puff up and turn golden. To bake, spread the pieces over a greased cookie sheet and bake at 375° F for 15–20 minutes until pieces are golden brown.
  5. Place the honey, sugar, ginger and lemon zest into a pot. Bring the mixture to a boil, then reduce to a simmer and cook for about 10 minutes. Add in the pieces of dough, dried fruit, nuts and salt, and stir so the syrup coats all the pieces. Cook for another 10 minutes.
  6. Let the mixture cool for 4–5 minutes, then gently spoon into cupcake wrappers. Sprinkle with coconut if desired, and let cool. Store an in airtight container at room temperature.

Did you eat teiglach as a child? Share your memories below!

Miriam Szokovski is the author of the historical novel Exiled Down Under, and a member of the Chabad.org editorial team. She shares her love of cooking, baking and food photography on Chabad.org’s food blog, Cook It Kosher.
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Bocey's Bakery September 18, 2017

Can this be made a day or two ahead of time? Reply

Anonymous September 14, 2017

Teiglach

I have an easy modern version recipe for this yummy treat.

You need :
1 box soup nuts
1 small jar maraschino cherries
1 bottle of honey

Empty all of all of the soup nut box with equal amount of maraschino cherries into a bowl -cover with honey till coated and gently incorporate

Add ingredients to lightly greased saucepan on low heat - gently incorporate- when honey get slightly warm after about 5-
10 minutes remove pan from heat

Use a large spoon to scoop small portions of the mix onto wax paper or cupcake wrappers

Let sit for 30 minutes to caramelize and cool

Then ready

Do not refrigerate at any point , even extras Reply

laura Monsey September 19, 2017
in response to Anonymous:

Making your version first thing in the morning, because i love maraschino cherries. Making two version one with regular honey and one with the one for diabetics.

If I made it tonight, I would finish it by morning........thanks for sharing Reply

Anonymous Plainview September 14, 2017

If possible, please advise as to approximately how many servings this recipe makes. Thanks & Shana Tova Reply

Miriam Szokovski September 16, 2017
in response to Anonymous:

It's been a while since I"ve made it, but if I recall it makes 15-20. Reply

Maurice Mahler nj August 12, 2017

My Bubbe made a large sort of pyramid with Dough Cherries hazel nuts raisins and molasses Reply

Anonymous IN October 27, 2016

This recipe looks great. How many people does it serve? Reply

Anonymous Canada September 14, 2015

I always thought it called "lecah", but I learn new things every day...
It was my favorite treat when I used to visit grandma... She used to roll long ropes and cut them into small cylinders. Then she would bake them to be hard cookies. She would mix honey and sugar and hit it to a boiling point. I was too young to remember if she added ginger or lemon zest but I don't remember tasting it in the end. She would mix the cookies, walnuts and poppy seeds into honey and let it soak. Then she would dump it all onto the wet plate and let it cool. It looked like a brittle and smelled amazing. Cookies were soft and sticky on the outside and crumbly on the inside.
Reply

Anonymous Sao-Paulo September 10, 2015

i did eat teiglah in my early and happy days with all the family gathered..
happy times, happy family..
shana tova to all
sylvia Reply

Miriam Szokovski September 4, 2015

kosher salt Good question. Of course all the other ingredients are also kosher. Kosher salt is a type of salt which is coarser salt than regular table salt. It is less salty and has a slightly different taste. Many people use it all the time, especially for cooking. If you are substituting you will need to adjust the amounts. If you are using table salt, use slightly less. I hope that helps. Reply

Anonymous Rehovot September 4, 2015

Why do you always write KOSHER salt. Are the other ingredients not kosher? and what can be not kosher about salt? Reply

Anshel I September 24, 2017
in response to Anonymous:

Kosher as opposed to table salt. Reply

Anonymous Conshohocken September 3, 2015

Look at "Spice and Spirit" the complete Kosher Jewish Cookbook. Also "The Complete American- Jewish Cookbook published in 1952. Interesting that each of these recipes include ginger in the syrup. I had forgotten - my one grandmother from Lithuania were fabulous. The syrup in both recipes included honey, sugar and ginger. Reply

Anonymous Israel of course September 3, 2015

Does not look anything like tailgate I knew from home.

These were delicious sticky round balls of dough boiled for,hours. Reply

Laura Monsey September 3, 2015

In New York we have ou Honey that is for diabetic I make one for the family and one for the diabetics with the fake honey.

I never thought of putting them in cupcake wrappers and will do this year.

For the ones who do not eat nuts for allergies, sunflower seeds are not a nut nor is sesame seeds.

While writing this, I do use nuts but could you image it with sesame seeds,,,,,,,,,,,this year I will make extras with sesame seeds.

Due to the holiday rush, I purchased in advance ten bottles of the fake honey Reply

Elisheba Flor USA/France September 3, 2015

Sorry, not a Rosh Hashana "Jewish classic"... No Nuts! For us, Sefardim, nuts are avoided during Rosh Hashanah. The word for “nut” in Hebrew is “egoz.” Its gematria or numerical value is “chet” which means “transgression.” In order to avoid transgressions during the new year, even foods that carry the suggestion of a transgression are avoided. L'Shana Tova! Reply

Miriam Szokovski September 2, 2015

nuts To find out more about why many ppl avoid nuts, you can follow the link in the article, or here: chabad.org/746604 Reply

Anonymous September 2, 2015

Nuts? Hi, why must nuts not be eaten during Rosh Hashanah? Reply

Laurie Kurs East Windsor September 2, 2015

We always had teiglach and my recipe is similar - except I make round"meatball" like pieces from the dough and throw the balls, along with the nuts, directly into the boiling honey. They cook in mere moments and when tapped and sound hollow, they are ready. They will have turned a golden honey color - and can be scooped out with a slotted spoon and placed on whatever you choose...a large plate, small individual tins, cupcake papers, etc. Can't wait to have some!! Reply

Bocely's Bakery September 18, 2017
in response to Laurie Kurs:

I have never made these before. Can you please tell me what would be the difference to boiling them in the honey vs. baking them in the oven, letting them cool and then dipping them in the honey mixture? Is there a taste difference? I am making them for a friend and she wants two, one for Wednesday dinner and the other for Thursday dinner. Will they last if I make them Tuesday for those two days? Reply

Miriam Szokovski September 1, 2015

nuts Hi Anshel,

As I wrote in the recipe, there certainly are those who have the custom not to eat nuts on Rosh Hashanah. If you do not eat nuts on Rosh Hashanah, you can make these as a pre-Rosh Hashanah treat, or you can just leave out the nuts and add some extra dried fruit.

I hope that helps. Reply

Anshel eden prairie September 1, 2015

? I thought we do not eat nuts on Rosh Hashanah? Reply

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