Knowledge Base Wiki

Search for LIMS content across all our Wiki Knowledge Bases.

Type a search term to find related articles by LIMS subject matter experts gathered from the most trusted and dynamic collaboration tools in the laboratory informatics industry.

Teiglach
Teiglach, Traditional Ashkenazi Holiday Dish
TypeCookie
Main ingredientsHoney

Teiglach /ˈteɪɡləx/, also spelled taiglach or teglach (Yiddish: טייגלעך, singular teigel, literally "little dough") are small, knotted pastries boiled in a honeyed syrup.[1] They are a traditional Ashkenazi Jewish treat for Rosh Hashana,[2] Sukkot, Simchat Torah, and Purim.[3]

History

Teiglach date back to the times of the Romans[3] who made strips of fried dough in honey called vermiculi.[4] Italian Jews adopted the dish but it disappeared from their repertoire in the Middle Ages. In the 12th century Franco-German rabbis mentioned eating a dish of fried or baked strips of dough covered in honey called vermesel or verimlish at the beginning of the Sabbath meal. The name went through changes, being called gremsel and then chremsel in Eastern Europe. It is popular on Rosh Hashanah, when it is traditional to eat sweet foods made with honey to usher in a sweet new year.[2][5]

Boiling Teiglach in honey
Cooked Teiglach turning brown
A single serving of Teiglach

References

  1. ^ Marks, Gil (November 17, 2010). Encyclopedia of Jewish Food. Houghton Mifflin Harcourt. ISBN 9780544186316.
  2. ^ a b Degutiene, Nida (August 18, 2015). A Taste of Israel – From Classic Litvak to Modern Israeli. Penguin Random House South Africa. ISBN 9781432306540.
  3. ^ a b admin (2022-08-22). "Rosh Hashanah Recipe: Teiglach". BNJC. Retrieved 2024-04-11.
  4. ^ Gershenson, Gabriella. "Teiglach". Tablet | Hachette Book Group. Retrieved April 10, 2024.
  5. ^ Romanow, Katherine (September 7, 2010). "Eating Jewish: Teiglach (Ashkenazic Honey Dough Balls)". Jewish Women's Archive. Retrieved November 20, 2013.
source: https://en.wikipedia.org/wiki/Teiglach