Recipe - Teglach

DOUGH
4 Eggs
3 tablespoon Oil (according as needed)
1 tablespoon Sugar
4 cup Flour
1 teaspoon Baking powder (it really
shouldn't be a FULL
teaspoon)
One half pound Filberts (more or less)
One half pound Pecans or walnuts (more or
less)

SYRUP
1 One half pound Honey
4 tablespoon Sugar
One fourth cup Water
1 teaspoon Ground ginger (more if you
like the taste)

From: sybel@ix.netcom.com (Ruth Donenfeld)

Date: Sun, 4 Aug 1996 10:25:49 0700
Sift sugar, flour and baking powder together. Add eggs, and enough oil to
make a soft dough. Take pieces and roll into a rope about 1/3 to One half inch
thick. Cut into small pieces as long as it is thick. Roll to make them
little balls. Place on a jelly roll sheet and bake in 375F oven about 10
minutes, until lightly brown.

When dough balls are ready, heat the honey, sugar, water and ginger until
it comes to a boil. Drop in the nuts and dough balls, cover, let simmer
about 10 minutes and then uncover. Let it simmer slowly; keep stirring
until all the honey is absorbed; then turn out onto a wet board. Form into
a cone, or whatever shape you wish, and let cool.

JEWISHFOOD digest 300

From the Jewish Food recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.