Israeli teyglakh recipe

Recipe for israeli teyglakh in our easy ethnic recipes collection. These honey treats are eaten on happy occasions, such as Rosh Hashanah, Sukkot, Simhat Torah, Hanukkah, and Purim.

Recipe ingredients

• Syrup:
  • 1 pound, 1� 1/3 cups, honey
  • 3/4 cup water, plus more if needed
  • 2 tablespoons lemon juice
  • 2 cups sugar
• Dough:
  • 6 eggs
  • 1 tablespoon ginger
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 3 1/2 cups flour, plus 1/2 cup or more for rolling dough
• Garnish:
  • 3/4 cup slivered almonds
  • 1/2 cup whole glazed cherries

How to make israeli teyglakh

• Line 2 cookie sheets with aluminum foil and coat lightly with vegetable oil. Set aside.
• In a large, heavy pot, at least 6 quart capacity, mix together the honey, water, lemon juice, and sugar. Heat to boiling.
• While the honey syrup is heating, prepare the dough. Beat together the eggs, ginger, and salt until blended.
• Sift together the baking powder and 3 1/2 cups flour. Add to the egg mixture to form a sticky dough. Cut into 8 pieces. Dust each piece with flour and roll between your hands until it forms a roll about 3/4-inch thick.
• Slice each roll into 10 slices, 3/4-inch thick. Add to the boiling syrup and simmer slowly for about 1 hour, stirring gently every 10 minutes. If the liquid seems close to evaporating, add more water, about 1/3 cup at a time.
• Add the almonds and cherries during the last 10 minutes of cooking and stir frequently to make sure the syrup doesn't burn. The teyglakh will be a dark mahogany color.
• When the cooking is complete, remove the pot from the heat. Immediately place the teyglakh, almonds, and cherries on the lightly oiled cookie sheets. Separate the teyglakh so they don't stick together. When cool, form the teyglakh into pyramids, one large or several small, and decorate with the cherries and slivered almonds. (*)

(*) The teyglakh can also be rolled in chopped nuts or coconut after they've cooled to make them less sticky. Teyglakh keep well. To cover them for storage, use lightly oiled aluminum foil.

Preparation time: 40 minutes
Cooking time: 60 minutes
Makes about 80 individual pieces

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