Tayglach

"I have looked high and low for this wonderful sweet from my childhood to no avail. I finally came up with a version that is very much the same in taste if not in looks. This is a treat for young and old alike. This recipe comes from one similar in an old cookbook from Temple Beth Israel with which I experimented."
 
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photo by Thorsten photo by Thorsten
photo by Thorsten
photo by Thorsten photo by Thorsten
Ready In:
1hr 20mins
Ingredients:
12
Serves:
36-40
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ingredients

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directions

  • Make a well of flour,salt and 1 tbsp sugar in a large bowl.
  • Add oil and eggs and mix very well with wooden spoon.
  • Dough will be quite elastic.
  • Pinch off large egg-size pieces.
  • Roll these between your hands (lightly flour if needed) until you have a piece as long as a drinking straw.
  • Place on floured board and roll flat so it is~ 1 inch wide.
  • Cut into 1 inch pieces.
  • Place one almond and two raisins on each piece.
  • Roll into a ball making sure that it is sealed completely.
  • Set aside.
  • In large pot bring honey,sugar and ginger to a boil.
  • Drop the pieces in and reduce heat to medium.
  • Cook for 35 to 40 minutes.
  • Stir with wooden spoon as needed.
  • Adjust your heat to maintain a slow rolling boil.
  • Remove pieces from honey with slotted spoon and set aside.
  • Turn heat to low, add hot water and cook down.
  • Stir frequently.
  • When mixture is 1/4 gone, remove from heat and return pieces to honey to coat again.
  • Remove with slotted spoon to cookie sheet or flat platter to cool.
  • At this time,you could sprinkle with crushed almonds (leftovers).
  • The wine is for your raisins, if you wish, to plump them.
  • Make sure they are drained and patted dry before using.
  • If you don't use the wine this way, you can do what I do and drink it!
  • The finished tayglach will be sticky and remain this way, as it should.
  • You can store them in an air-tight container and they will keep nicely for several weeks.
  • If you are creative, you can make a pyramid of them, sticking cut red and green candied cherries among them.

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Reviews

  1. What a wonderful sweet delicacy and you will sure please young and old with Tayglach (a sweet dessert). They can be prepared in advance and are even better the next day (if you still have some). First I was a little bit hesitant, because I have never cooked with so much honey, but the recipe is easy and I am very happy that I have tried Tayglach. I followed the recipe as described. I didn't use wine for the raisins (I did as suggested and drank it). The Tayglach are sweet, but not too sweet as one could asume from the use of honey and sugar in the recipe. During cooking the honey develops a tasty malty flavor. And ginger adds a discreet pepperiness (I like the taste of ginger here and I will add some more next time). The roasted almond inside is a nice contrast to the sweetness. I rolled the Tayglach in chopped almonds to avoid that they stick to one another. You should keep them in an airtight box. The delicious distinct malty and roasty flavors and sweetness of honey and raisins will be an excellent combination with a glas of sweet white wine or a dry red wine. Add some cheese, invite some friends and you will have a wonderul time. Next time I am sitting outside on warm evening with friends and some Tayglach, I will watch the stars and will know that more than five of them belong to this recipe. Thanks.
     
  2. Yummy and so pretty! Liked them a lot. :)
     
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RECIPE SUBMITTED BY

Before you read anything about me, please know this.....I have started a home-based business and it really keeps me busy. So I had to decide what things had to go or be changed in my life. This one relates to YOU!. If you are kind enough to review (even take pictures, WOW!) of one of my recipes, please know that I thank you very much, but you might not get a response from me unless I have some spare time. So to all of you in advance, THANK YOU! <br>~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~UPDATE: ( Sept. 6th 2009 ) WOW! Another year older and still kickin'. It has been a very busy year as last August I opened Wag Time, a doggie day care and lodging business. It has grown from one or two dogs a weekend to seven fulltime weekday pups; every weekend; and lots of vacation stayovers! I have not had a free day since Memorial Day....and I'm not complaining! Even had to hire a partime helper! So now with my four students and lots of dogs, I'm enjoying each and every day. But....other than not getting much of a social life with family and friends, I have much less time to spend on Zaar. Each time I get on, there is so much going on, so many new faces that I never see all of it. <br>To all my loving friends on CC, please know that you are not forgotten, just on hold for a while. <br>~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ <br>I finally made it! Not that I REALLY wanted too...but somethings you have no control over. There were times that I worked really hard to avoid it, and other times when I just threw up my hands and said a big, So What! There have been those in my life that said it really doesn't matter...and yet...Oh, what am I talking about? My 65th birthday, what else? I still think it is a mistake! I DO believe my husband was sitting around the big dinner table in the sky and he told the angels that I love to pull a good prank and to get even with me for all I pulled on him, I became 65!. I know that is what happened cause everybody KNOWS I'm only thirty! Okay...forty. (Wow, this is outdated for sure!) <br>Been cooking since I was ten, making the evening vegetable. By twelve I pretty much took over the family kitchen and I've been cooking ever since! Love all kinds of food but probably favor Asian-style cuisine the most. I LOVE to create my own thing..from breakfasts to midnite snacks and everything in between. Have six grandchildren and WAS busy making that expected cookbook for them, but I have most of it here on Zaar now. I say most of it cause I'm not finished creating different things. <br> Guess there is only one food item that I stay strictly away from and that is okra, otherwise I'm open to try most anything...well at least a healthy taste! Update 2007: After trying to use this food item in different recipes, I have to add blue cheese to keep the okra company. <br>Retired from a long nursing career due to poor eyesight and now am a SAHM - YES, I AM! I have international students in my home and I'm the Big Mamma!. Get lots of original recipes through them and always try to cook foods from their homelands. Due to their different likes and dislikes, I am always tweaking recipes. <br>For the past several yrs, I have changed my eating patterns for a more healthly life style. Each New Year resolution was bringing me closer to reaching my goal. I have now stopped my changes as I feel (and my doctor) that I am in the best control in my adult life. My weight is stable at 150 (give or take a lbs or two), and at 5ft,6inches, I'm happy. My cholestrol is about the same as my weight. My B/P still needs help with some medicine, but is maintained. Only my eyes cause any problem. So after the last few years of problems, I'm grateful that God has allowed me more time to show him that I am trying to take care of the body he gave me. It sure helped to have so many Zaarites supporting and befriending me.
 
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