Recipes>Honey Recipes
Teiglach (Pastry Nuggets Cooked in Honey)
by Claudia Roden
Easy
A traditional pastry eaten during Rosh Hashanah celebrations, this Teiglach recipe from Claudia Roden is syrupy sweet, and brightened with the addition of ginger and grated lemon zest.
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Introduction
Teiglach is very popular with Jews of Lithuanian origin who have kept up the tradition in South Africa. When I ask people from there if they had any foods that are different from Jewish foods elsewhere, many say they don’t often find teiglach and sound very nostalgic. Honey makes it a speciality of Rosh Hashanah and celebrates ‘the land of milk and honey’. It is very sweet and you can only eat a little at a time.
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Ingredients
| For the dough: | |
|---|---|
| 3 | eggs |
| 1 tbsp | oil |
| a pinch of | salt |
| 1 tsp | baking powder |
| 300g (11oz) | plain flour |
| For the syrup: | |
| 500g (1lb) | fragrant honey |
| grated zest of 1 lemon | |
| 1 tsp | ginger |
| 50g (2oz) | chopped walnuts to garnish |
Method
Beat the eggs with the oil, salt and baking powder. Add jut enough flour to make a soft dough that holds together, mixing it in with a fork, then working it in with your hand. Knead for 10 minutes, until smooth and elastic, adding a little flour if the dough is sticky. Then wrap in cling film and leave in the refrigerator for ½ hour.
With floured hands, roll the dough between your palms into pencil-thin ropes about 1.25cm (½ inch) thick. Lay them on a floured board, and with a sharp knife cut them into 1.25cm (½ inch) pieces.
Bring the honey to the boil in a pan and add the lemon zest and ginger. Put in the teiglach, a few at a time, so that they do not stick together, and simmer for about 15 minutes, until they are a rich brown colour.
If the honey becomes too thick and sticky, add a little water to thin it. Pour into an oiled dish (to prevent them from sticking) and sprinkle with walnuts.
Variation: Another way is to bake the nuggets of dough in the oven for 5 – 10 minutes before cooking them in the honey, but that tends to harden them more.
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Ingredients
Method
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