Friday, September 30, 2011
Rosh Hashanna - Taiglech
Easier than it looks - this dessert is synonymous with the holiday for me.
Whisk 3 eggs with 1 tsp sugar, 1/4 tsp salt, and 1tsp olive oil. Add 1 to 1 1/2 cups of all purpose flour to form a soft dough. Do not overwork the dough or the pieces will not puff up properly when they bake. Take fist size or smaller pieces of dough and roll on a lightly floured surface into a rope about as thick as your finger. Cut the rope into pieces - a little bigger than a chick pea - or 1/2 inch long. Line a cookie sheet with parchment paper and spray with olive oil. spread the pieces on the sheet - not touching each other. Bake at 375 degrees F for 15-20 minutes - until they are golden brown -check every 5 minutes or so - shake them or turn them after about 10 minutes. .
While the pieces are cooling - heat 3/4 cup honey and 1/3 cup sugar in a pot large enough to hold the walnuts and the cooked dough pieces - till it boils - then boil for 10 minutes until the sugar is dissolved and the mix is an amber color. Add 1 tsp ground ginger and 1 cup walnuts (halves or pieces) and mix. Allow the mixture to cool until it starts to thicken - while the dough pieces are cooling. Then mix the baked pieces into the honey and walnuts and stir. Mound the mixture on a pretty plate and allow to cool. Decorate with candied or dried fruit - or mint leaves.