Making Teiglach with Terrie Goren

Join this gathering via Zoom

Teiglach, a traditional Rosh HaShanah treat, literally means “little dough” in Yiddish and has its history in the Lithuanian Jewish community. While boiling dough in honey seems a bit odd, the dough cooks up crunchy like a cookie covered in a sticky honey syrup. The ingredients are quite basic, and the process is quite simple, but the result is oddly addicting. Join Terrie Goren, executive director, as she presents a demonstration on making this traditional holiday treat.

Recipe

• 4 cups flour
• 5 eggs
• 1 T. sugar
• 1 lemon (juice and grated rind)
• ½ t. salt
• 1 t. baking powder
• 1 t. ginger (optional)
• 1 2/3 c. honey
• 1 2/3 c. sugar
• 3/4 c. water
• 4 T. margarine or oil
• Raw nuts (almonds or walnuts) Optional
• Parchment paper
• Cooking oil spray

Lay parchment paper out on counter. Spray the parchment paper with cooking oil spray. This will avoid a sticky, gooey mess!

Mix flour, eggs, sugar, lemon juice and rind, salt, baking powder and margarine or oil to make the dough. Roll into several flat pencil width strips. Cut into pieces, about 1 inch long. In a heavy pot, add honey, sugar, ginger, and water. Bring to a rolling boil. Drop dough pieces into the pot and boil, uncovered for 8 minutes. Cover and boil for 15 minutes. Stir. Boil covered for 10 minutes more. Stir. Boil 10 minutes more, covered but stir occasionally. Scoop out with fluted spoon. Drain on parchment paper to cool. Store in covered container.