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RECIPE: Teiglach (Ashkenazi honey knots)

These very sticky confections are traditionally eaten by hand, pulled one by one from the gooey mound. They will become crunchier the longer they stand.

MAKES 4 TO 5 DOZEN

6 eggs, beaten

1 teaspoon baking powder

1/3 teaspoon salt About 3

1/2 cups all-purpose flour

1/3 cup golden raisins

2 cups dark honey

1 cup sugar

1 tablespoon ground ginger

2 tablespoons grated orange zest (optional)

1 cup cold water

Shredded coconut,
maraschino cherries or dried fruit (optional)

Beat eggs with baking powder and salt and enough flour to form a soft dough. On a floured board, roll dough out into 1/4-inch ropes, cut about 4 inches long. Press a raisin into center of each rope, then tie rope into a loose knot over raisin. Lay out on floured platter.

Bring honey to boil in a deep pot. Add sugar and ginger. When sugar has dissolved, drop in teiglach, one at a time. Bring to boil again, cover, reduce heat and simmer for 30 minutes. Don’t peek!

Stir in zest and continue cooking another 30 minutes or until teiglach are golden and sound hollow inside when tapped. Break one open — it should be dry inside.

Add water to pot and mix well, then remove teiglach with slotted spoon and mound on oiled platter or inside a tin. Decorate with coconut, cherries or fruit, if desired. Let cool.

Store at room temperature covered with plastic wrap or in a sealed tin.

Leah A. Zeldes

Nutrition facts per serving: 105 calories, 1 g fat, 0 g saturated fat, 26 mg cholesterol, 24 g carbohydrates, 16 g sugars, 2 g protein, 28 mg sodium, 0 g fiber



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