TAYGLEH (YOM KIPPUR)|
2 large eggs
2 Tbsp. vegetable oil
1/2 tsp. baking powder
1 1/4 to 1 1/2 c. flour
Syrup and Nuts:
2/3 c. honey
1/3 c. packed brown sugar
1/2 to 1 tsp. ground ginger
1/4 tsp. ground cinnamon
1/2 to 1 c. walnuts
For the dough: Mix eggs, oil, baking powder and enough
flour to make a smooth dough that is not too sticky. Roll
dough into 1/8 to 1/2-inch thick ropes and cut ropes into 3/8
to 1/2-inch long pieces. Arrange dough in one layer on greased
cookie sheet. Bake in a 350 degrees oven for 15 to 20 minutes or
until lightly brown. Cool slightly.
For syrup: Combine all ingredients except nuts in large
pan. Bring to boil and lower heat. Simmer 5 minutes. Add
warm dough pieces; simmer 10 minutes, stirring gently. Add
nuts and simmer 15 minutes. Remove from heat, stirring 5 to 10
minutes. Dip hands in water and form balls.
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