Difference between revisions of "Passover Taiglach"
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* ½ lbs [[walnuts]], chopped | * ½ lbs [[walnuts]], chopped | ||
| − | == | + | == Procedures == |
# Beat [[egg]]s well. | # Beat [[egg]]s well. | ||
# Add fat and just enough meal to form a soft dough. | # Add fat and just enough meal to form a soft dough. | ||
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[[Category:Passover Desserts]] | [[Category:Passover Desserts]] | ||
| + | [[Category:Holiday Recipes]] | ||
| + | [[Category:Dessert Recipes]] | ||
[[Category:Egg Recipes]] | [[Category:Egg Recipes]] | ||
[[Category:Walnut Recipes]] | [[Category:Walnut Recipes]] | ||
[[Category:Honey Recipes]] | [[Category:Honey Recipes]] | ||
[[Category:Matzo meal Recipes]] | [[Category:Matzo meal Recipes]] | ||
Latest revision as of 12:48, 28 June 2012
Ingredients
Dough
- 6 eggs
- 1 tbsp fat or oil
- matzo meal
Syrup
Procedures
- Beat eggs well.
- Add fat and just enough meal to form a soft dough.
- Roll with hands on board sprinkled with meal, into long strips of finger thickness.
- Cut in ½ inch length pieces.
- Bake for 10 minutes at 350 °F.
- In a floured pan, mix honey, sugar, ginger and bring to a boil.
- Add pieces of baked dough and nuts.
- Boil slowly, stirring frequently, until honey candies in cold water (forms a firm ball).
- Pour onto a moistened board, flatten with hands immediately and when cold cut into squares of desired size.
