The Jamie Geller Show - Teiglach Recipe For A Jewish Dessert

Short Summary

Main recommendation: Make Teiglach, a traditional Ashkenazi Jewish dessert of small fried dough balls simmered in honey, which Jamie Geller describes as typically enjoyed over Rosh Hashanah and the High Holiday period. She serves them as individual portions rather than the traditional loaf, and says they keep up to three days covered at room temperature.

Key Points

• Teiglach is named as meaning "little dough fatigue" in Yiddish, and the dough balls are boiled or simmered in honey.
• The dough is built from olive oil, lightly beaten eggs, flour, kosher salt, and baking powder, rolled out, cut into one-inch squares, and folded into balls.
• The dough balls are fried until golden, then simmered in a honey, sugar, ginger, lemon zest, and lemon juice syrup.
• Traditionally served as a loaf; individual shaped servings are presented as a festive alternative.
• Optional mix-ins include walnuts, hazelnuts, maraschino cherries, or dried fruit.

Details Worth Noting

Concrete instructions:

• Combine 2 tablespoons extra virgin olive oil with 3 lightly beaten eggs and whisk lightly.

• Add flour, 1/2 teaspoon kosher salt, and 1/2 teaspoon baking powder, and mix until a soft dough forms.

• On a lightly floured surface, roll the dough to 1/4 inch thick.

• Cut the dough lengthwise and crosswise into one-inch squares.

• Fold all four corners of each square together, pinch, and turn to form small dough balls.

• Fry the dough balls until golden brown, about three minutes, then drain on paper towels.

• In a four-quart pot, bring honey, sugar, ginger, lemon zest, and lemon juice to a boil.

• Simmer for five minutes until slightly thickened, add the fried dough, and cook for six more minutes.

• Optionally add walnuts, hazelnuts, maraschino cherries, or dried fruit.

• Store covered at room temperature for up to three days.

• The olive oil is described as "great-quality extra virgin olive oil."

• The speaker notes the finished pieces may stick together, but says they are sweet, sticky, and crunchy.

Bottom Line

Teiglach is a shareable, make-ahead holiday dessert: fried olive-oil dough balls simmered in a honey-ginger-lemon syrup.