Story submitted by Faiga Bella Males Her family moved to Cleveland 1972. It was a job transfer for her husband & there was a choice of 3 areas to relocate—St. Louis, Cleveland or southern Indiana. Because of the vibrant Cleveland Jewish community & the Jewish education opportunities for their children, Cleveland became their choice.
Affiliate Organizations: Greater Cleveland Chapter of Amit, The Heights Jewish Center, Menorah Park, Bikur Cholim.
Affiliate Organizations: Greater Cleveland Chapter of Amit, The Heights Jewish Center, Menorah Park, Bikur Cholim.
The Story Behind the Recipe:
I was born in Montreal, Canada & I lived there until my marriage in 1960. We had a family friend who, every Erev Rosh Hashana, would gift us with her home-baked honey cake & honey teiglach. The honey teiglach were really special to me & I so looked forward to their arrival every year.
During the first year of marriage, my husband & I lived in Iowa City, far away from family. As Rosh Hashana approached, the longing for the honey teiglach possessed me. What to do? Fortunately my beloved mother had gifted me with 2 cook books. The one titles "A Treasure For My Daughter" a reference book of Jewish festivals with menus & recipes, solved the dilemma for me. In the Rosh Hashana menu section, I found this recipe for honey teiglach. The end product almost duplicated that of our dear friend. For nearly 60 years I have used this recipe every Rosh Hashana.
Recipe:
Ingredients:
For the dough:
3 eggs
1 tsp. oil
pinch of salt
1 tsp. sugar
For Syrup:
½ cup honey
¼ cup sugar
Instructions:
For Dough:
Mix ingredients in order given. Pinch off pieces of dough & roll on floured board in strips of about ½ inch thick. Cut in ½ inch pieces & place on generously oiled cookie sheet. Bake in moderate oven, about 375 degrees, until light brown, shaking pan occasionally.
For Syrup:
Bring to boil in shallow pan. Drop the baked teiglach into the honey mixture. Add 1 tsp. ground ginger & 1 cup chopped walnuts. Mix thoroughly. Place pan in 350 degree oven, and bake until the honey mixture has all been absorbed, (about 20 minutes) stirring frequently. Turn out on wet board. Pile 2 inches high, sprinkle with coconut. When cool, cut into wedges.
For the dough:
3 eggs
1 tsp. oil
pinch of salt
1 tsp. sugar
For Syrup:
½ cup honey
¼ cup sugar
Instructions:
For Dough:
Mix ingredients in order given. Pinch off pieces of dough & roll on floured board in strips of about ½ inch thick. Cut in ½ inch pieces & place on generously oiled cookie sheet. Bake in moderate oven, about 375 degrees, until light brown, shaking pan occasionally.
For Syrup:
Bring to boil in shallow pan. Drop the baked teiglach into the honey mixture. Add 1 tsp. ground ginger & 1 cup chopped walnuts. Mix thoroughly. Place pan in 350 degree oven, and bake until the honey mixture has all been absorbed, (about 20 minutes) stirring frequently. Turn out on wet board. Pile 2 inches high, sprinkle with coconut. When cool, cut into wedges.