Rosh Hashana recipe: Teyglakh
Rosh Hashana, the observance of the Jewish New Year, begins at sundown Friday...
Rosh Hashana, the observance of the Jewish New Year, begins at sundown Friday.
Makes about 75 confections
- 2 teaspoons vegetable oil
- 2 eggs, beaten
- 1-½ cups flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 cup mild-flavored honey
- ½ cup granulated sugar
- 1 teaspoon ground ginger
- Baker's parchment or wax paper
- 1 cup finely chopped nuts (optional)
1. Combine oil and beaten eggs. Sift together flour, salt and baking powder. Add flour mixture to egg mixture, beating to form a dough.
2. Knead dough slightly, adding more flour if necessary. Roll dough on a floured surface into a long rope, about ½-inch thick. Cut into ½-inch pieces.
3. Combine honey, sugar and ginger in a heavy saucepan and bring to a rolling boil. Add a batch of dough pieces, then reduce heat to a simmer. Cook about 10 minutes, stirring occasionally. Remove with a slotted spoon and place on parchment or wax paper to cool. (The confections will be sticky.) Continue cooking until the dough is used. Roll in the chopped nuts, if using.
This recipe was first published in The Seattle Times in 1984
and was sent to us by Annie Stone, wife of Rabbi Ira Stone.
Sam and Sara Lucchese create handmade pasta out of their kitchen-garage adjacent to their Ballard home. Here, they illustrate the final steps in making pappardelle pasta.