Passover Taiglach
Passover Taiglach Recipe from Israel | Eggs, Oil, Matzo Meal, Honey, Sugar, Ginger, Walnuts
Introduction
Passover Taiglach is a traditional Jewish dessert made with a sweet honey syrup and dough pieces. This delicious treat is often enjoyed during the Passover holiday, but can be enjoyed year-round.
History
Taiglach has its origins in Eastern European Jewish cuisine and has been enjoyed for generations as a special holiday treat. The word "taiglach" comes from Yiddish, meaning "little dough pieces."
Ingredients
Dough
- 6 eggs
- 1 tbsp fat or oil
- matzo meal
How to prepare
- Beat the eggs well.
- Add the fat and just enough meal to form a soft dough.
- Roll the dough with your hands on a board sprinkled with meal, into long strips of finger thickness.
- Cut the dough into 0.5 inch length pieces.
- Bake for 10 minutes at 350°F (177°C).
- In a floured pan, mix the honey, sugar, and ginger and bring it to a boil.
- Add the pieces of baked dough and nuts.
- Boil slowly, stirring frequently, until the honey candies in cold water (forms a firm ball).
- Pour the mixture onto a moistened board, flatten it with your hands immediately, and when it's cold, cut it into squares of the desired size.
Variations
- Add dried fruit such as raisins or apricots to the dough for added sweetness.
- Drizzle melted chocolate over the cooled taiglach for a decadent touch.
Cooking Tips & Tricks
Be sure to beat the eggs well to ensure a light and fluffy dough.
- Use just enough matzo meal to form a soft dough, being careful not to add too much.
- When boiling the honey syrup, stir frequently to prevent burning.
- Flatten the mixture immediately after pouring it onto a board to ensure even cooling.
Serving Suggestions
Serve Passover Taiglach as a sweet ending to a Passover Seder meal or enjoy it with a cup of tea or coffee for a special treat.
Cooking Techniques
Beating the eggs well will help create a light and airy dough.
- Boiling the honey syrup slowly and stirring frequently will help prevent burning.
Ingredient Substitutions
Use maple syrup or agave nectar as a substitute for honey.
- Substitute almonds or pecans for walnuts if desired.
Make Ahead Tips
Taiglach can be made ahead of time and stored in an airtight container at room temperature for up to a week.
Presentation Ideas
Arrange the taiglach on a decorative platter and garnish with fresh mint leaves for a beautiful presentation.
Pairing Recommendations
Enjoy Passover Taiglach with a glass of sweet dessert wine or a cup of hot tea for a delightful pairing.
Storage and Reheating Instructions
Store leftover taiglach in an airtight container at room temperature. To reheat, place in a warm oven for a few minutes until warmed through.
Nutrition Information
Calories per serving
Calories: 250 per serving
Carbohydrates
Carbohydrates: 35g per serving
Fats
Total Fat: 10g per serving
Proteins
Protein: 5g per serving
Vitamins and minerals
This recipe is a good source of iron and calcium.
Alergens
Contains eggs and nuts.
Summary
Passover Taiglach is a sweet and indulgent dessert that is high in carbohydrates and fats, making it a delicious treat to enjoy in moderation.
Summary
Passover Taiglach is a sweet and sticky dessert that is perfect for celebrating the Passover holiday or any special occasion. With a rich history and delicious flavors, this traditional treat is sure to be a hit with family and friends.
How did I get this recipe?
The first time I saw this recipe, I was captivated by its simplicity. It was a warm summer day, and I was visiting my dear friend Rebecca. As we sat in her cozy kitchen sipping tea, she suddenly jumped up and declared that she had a craving for something sweet. She rummaged through her pantry and pulled out a worn recipe card, yellowed with age and stained with splatters of honey.
"This," she exclaimed, holding up the card triumphantly, "is my grandmother's recipe for Passover Taiglach. It's a traditional Jewish dessert that's typically made during the holiday of Passover."
I leaned in closer, intrigued by the exotic-sounding name and the promise of a delicious treat. Rebecca explained that Taiglach is made by boiling balls of dough in honey syrup until they are golden and sticky. The dough balls are then mixed with nuts and dried fruit to create a sweet and chewy confection that is perfect for celebrating the Passover holiday.
Rebecca began to gather the ingredients, measuring out flour, eggs, and honey with practiced ease. I watched in awe as she kneaded the dough, shaping it into small balls and dropping them into a pot of bubbling honey syrup. The sweet aroma filled the kitchen, and I couldn't wait to taste the finished product.
As we sat down to enjoy our Taiglach, Rebecca shared the story of how she learned to make the dessert from her grandmother. She explained that her Bubbe had grown up in a small shtetl in Eastern Europe, where the women spent hours in the kitchen preparing traditional dishes for their families.
"One day, when I was a young girl, my Bubbe sat me down and taught me how to make Taiglach," Rebecca recounted. "She showed me how to mix the dough, shape the balls, and cook them in the honey syrup until they were golden brown. It was a labor of love, and I treasured every moment spent in the kitchen with her."
I listened intently, savoring each bite of the sweet and sticky Taiglach. I could taste the history and tradition in every morsel, and I felt a deep connection to my own Jewish heritage. Inspired by Rebecca's story, I asked her to teach me how to make the dessert so that I could carry on the tradition in my own family.
Over the years, I have perfected my recipe for Passover Taiglach, adding my own twist with different nuts and dried fruits. I have shared the dessert with friends and family, passing on the tradition and the stories behind it. Each time I make Taiglach, I am transported back to that warm summer day in Rebecca's kitchen, where I first fell in love with the simple yet delicious dessert.
As I sit in my own kitchen now, surrounded by the comforting smells of honey and cinnamon, I am grateful for the recipes and traditions that have been passed down through the generations. Making Passover Taiglach has become a cherished ritual, a way to honor my ancestors and celebrate my heritage. And as I take a bite of the sweet and sticky confection, I am reminded of the power of food to connect us to our past and bring us closer to those we love.
Categories
| Egg Recipes | Honey Recipes | Israeli Recipes | Matzo Meal Recipes | Passover Desserts | Walnut Recipes |