Recipe - Filled Teyglakh

DOUGH
8 md Eggs
2 Half eggshells full of water
3 tablespoon Vegetable oil
2 teaspoon Sugar
2 cup Allpurpose flour (about)
One half cup Walnuts

SYRUP
1 1/3 pound Dark honey
1 2/3 cup Sugar
4 1/3 cup Water
2 teaspoon Ginger

The Jewish Holiday Kitchen Joan Nathan (1974) Yield: Makes about 50
(Pareve)

1. Starting with the dough, beat the eggs well. Add the water, oil, and
sugar. Blend in the flour gradually and knead well, using enough flour to
form a soft, manageable dough.

2. Break off some dough, about the size of a large walnut. On a floured
board, roll out a coil of dough to 1/2inch diameter. Place a quarter of a
walnut about 1/2inch from the end, roll up the dough like a honey bun, and
set aside on the floured board. (Another way to make tayglakh is to take a
larger amount of dough in your hands and roll out a much longer coil and
cut it at 4 inch intervals. Then proceed as above.)

3. Bring the honey to a boil in a heavy casserole. Add sugar, 3 cups water,
and 1 teaspoons ginger. Bring to a boil again. When the sugar has
dissolved, drop in the tayglakh, one by one. Bring to a boil again, cover,a
nd boil slowly for 20 minutes without removing the cover. At the end of 20
minutes, start stirring occasionally and cook 40 minutes more. Add 1 more
teaspoon ginger (or to taste), cover, and continue cooking for another 1/2
hour, or until the teyglakh are golden and sound hollow inside when tapped.

4. When the teyglakh are done, add 11/3 cups cold water to the honey
syrup, mix well, and remove with a slotted spoon. Let the teyglakh cool,
and serve.

NOTE: The finished teyglakh can be rolled in grated coconut or, instead of
forming the dough into coils, bits can be cooked in the honey and then
rolled in raisins and ground nuts.

Posted to JEWISHFOOD digest V97 #008

From: Pat Gold plgold@ix.netcom.com

Date: Fri, 30 Aug 1996 23:27:10 0700