Recipe provided by Blanche Bernstein of the Aviva Chapter.
Tayglech for Passover
Ingredients:
| 3 | Eggs |
| 1 | cup Cake Meal |
| 2 | tbs. Oil |
| ½ | cup Sugar |
| 1 | cup Water |
| 1 | lb. Honey |
Also, ½ cup nuts, 2 tsps. ground Ginger, 2 tbs. Wine
Directions:
First Step: Gradually add Cake Meal to beaten Eggs and Oil - blend. Turn out on board, lightly sprinkled with cake meal, and knead thoroughly. Press and roll dough in long ropes. Cut into small pieces with knife.
Next: Put Sugar, Water and Honey in a very large pot. Boil for a couple of minutes.
Next: Drop a piece of dough into boil a few at a time. Let mixture continue to boil. When all the pieces are dropped in, cover and cook for 20 minutes on low heat.
Stir quickly with a spoon until, when tested in a glass of water, Tayglech stay on top. (The Tayglech are done when they stay on top in cold water.)
Next: Take ½ cup nuts, 2 tsps. ground Ginger, 2 tbs. Wine and 2 tbs. hot water and mix. Put into glass dish to serve.