Susan Perlman's Bubbe's Teglach Recipe
The story is told of three-year-old Sammy, the youngest child ever to enter the synagogue’s after-school cheder program. After several weeks of classes, he was eager to show his grandfather how much he had learned. But the rabbi wisely had a deeper lesson for Sammy. On Shabbat, after the synagogue service was over, the rabbi beckoned Sammy and his grandfather up to the ark and removed the Torah. While his grandfather held it, Sammy’s eyes grew large in amazement as the rabbi dribbled some honey over the Torah’s cover. Now lick it off,” the rabbi urged his grandfather, who obeyed. The rabbi turned to Sammy and said, “Learning the Torah is sweet.”
TEGLACH (HONEY BALLS)
2 large eggs, beaten
2 tablespoons vegetable oil
1 1/2 – 2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 – 1/3 cup cold water, as needed
In a large bowl, beat together the eggs and oil, using an electric mixer if available. Mix in enough flour with 1/2 teaspoon baking powder to make a soft, but sticky dough which can be handled, adding small amounts of cold water until mixture holds well together and can be rolled out on a board. Remove dough from bowl and knead on a floured surface until very smooth. Form several long “ropes” of dough, about 1″ in diameter, about a foot long.
Preheat oven to 350 degrees. Grease a large cookie sheet and lay out dough “ropes” several inches apart. Bake for 20-25 minutes, until golden brown. Let cool.
2 cups honey (wildflower is nice)
1/2 cup sugar
1/2 teaspoon ground ginger
1/2 cup candied cherries
1 1/2 cups chopped walnuts or hazelnuts
Boil together honey, sugar and ginger in a medium saucepan over low heat for ten minutes, watching so that mixture does not burn. Remove from heat. Cut or break baked dough “ropes” into 1 1/2 – 2″ pieces. Mix candied cherries and chopped nuts into honey mixture; mix in dough pieces and stir gently to coat well. Working quickly, mound mixture on a greased pie plate or small tart tins to form a pyramid shape.