TAYGLACH
I have looked high and low for this wonderful sweet from my childhood to no avail. I finally came up with a version that is very much the same in taste if not in looks. This is a treat for young and old alike. This recipe comes from one similar in an old cookbook from Temple Beth Israel with which I experimented.
Provided by Happy Harry 2
Categories Dessert
Time 1h20m
Yield 36-40 serving(s)
Number Of Ingredients 12
Steps:
- Make a well of flour,salt and 1 tbsp sugar in a large bowl.
- Add oil and eggs and mix very well with wooden spoon.
- Dough will be quite elastic.
- Pinch off large egg-size pieces.
- Roll these between your hands (lightly flour if needed) until you have a piece as long as a drinking straw.
- Place on floured board and roll flat so it is~ 1 inch wide.
- Cut into 1 inch pieces.
- Place one almond and two raisins on each piece.
- Roll into a ball making sure that it is sealed completely.
- Set aside.
- In large pot bring honey,sugar and ginger to a boil.
- Drop the pieces in and reduce heat to medium.
- Cook for 35 to 40 minutes.
- Stir with wooden spoon as needed.
- Adjust your heat to maintain a slow rolling boil.
- Remove pieces from honey with slotted spoon and set aside.
- Turn heat to low, add hot water and cook down.
- Stir frequently.
- When mixture is 1/4 gone, remove from heat and return pieces to honey to coat again.
- Remove with slotted spoon to cookie sheet or flat platter to cool.
- At this time,you could sprinkle with crushed almonds (leftovers).
- The wine is for your raisins, if you wish, to plump them.
- Make sure they are drained and patted dry before using.
- If you don't use the wine this way, you can do what I do and drink it!
- The finished tayglach will be sticky and remain this way, as it should.
- You can store them in an air-tight container and they will keep nicely for several weeks.
- If you are creative, you can make a pyramid of them, sticking cut red and green candied cherries among them.
CECIARCHIATA TAIGLACH
Provided by Joan Nathan
Categories Citrus Egg Nut Dessert Rosh Hashanah/Yom Kippur Kosher Pastry Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Soy Free
Yield Makes 8-12 Servings
Number Of Ingredients 10
Steps:
- Put the eggs, flour, and salt in a bowl and stir to make a soft dough. Turn out on a floured working surface and knead the dough 1-2 minutes. Shape it into a ball, flatten it with your hands, and sprinkle it lightly with flour.
- Roll the dough out to a rectangle about 1/4 inch thick. With a sharp knife or a pizza cutter, cut into 1/4-inch-wide strips and dredge these long strips in flour. Then cut them into chickpea-size bits, and again dredge with flour to prevent them from sticking to each other. Scoop up the bits in a large sifter to remove the excess flour.
- Heat the oil in a small saucepan or wok and fry a handful of the bits at a time until lightly golden, stirring so they are an even color. Drain on paper towels and cool. You can also bake them, one third at a time, on an ungreased cookie sheet on the middle rack of a preheated 400° oven for 7 minutes.
- Bring the honey to a boil in a 6-cup heavy casserole and simmer over moderately high heat for 3 minutes. Add all the dough balls, the toasted and chopped hazelnuts, and the lemon peel and juice; cook over lower heat 7 minutes.
- Bring the honey to a boil in a 6-cup heavy casserole and simmer over moderately high heat for 3 minutes. Add all the dough balls, the toasted and chopped hazelnuts, and the lemon peel and juice; cook over lower heat 7 minutes longer, stirring constantly.
- Spread the toasted almonds over an oiled round serving platter and pour the hot mixture on top. Let it settle for a few minutes. When the mixture is cool enough to be handled, shape it into a circle with the help of a spoon and your moistened hands. Let it cool thoroughly at room temperature. It will harden a little. Either break off pieces with your fingers or cut into 2-inch segments.
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