Teiglach

{{Short description|Small, knotted pastries boiled in a honeyed syrup}} {{Infobox prepared food | name = Teiglach | image = Teiglach, Traditional Ashkenazi Holiday Dish.jpg | image_size = 250px | caption = Teiglach, a traditional Ashkenazi holiday dish | alternate_name = | country = | region = | creator = | course = | type = Cookie | served = | main_ingredient = Honey | variations = | calories = | other = }} '''Teiglach''' {{IPAc-en|ˈ|t|eɪ|g|l|ə|x}}, also spelled '''taiglach''' or '''teglach''' ({{langx|yi|טייגלעך}}, singular '''teigel''', literally "little dough") are small, knotted pastries boiled in a honeyed syrup.<ref>{{Cite book |last=Marks |first=Gil |title=Encyclopedia of Jewish Food |date=November 17, 2010 |publisher=Houghton Mifflin Harcourt |isbn=9780544186316}}</ref> They are a traditional Ashkenazi Jewish treat for Rosh Hashanah,<ref name=":0">{{Cite book |last=Degutiene |first=Nida |title=A Taste of Israel – From Classic Litvak to Modern Israeli |date=August 18, 2015 |publisher=Penguin Random House South Africa |isbn=9781432306540}}</ref> Sukkot, Simchat Torah, and Purim.<ref name=":1">{{Cite web |last=admin |date=2022-08-22 |title=Rosh Hashanah Recipe: Teiglach |url=https://bnjc.co.uk/rosh-hashanah-recipe-teiglach/ |access-date=2024-04-11 |website=BNJC |language=en-GB}}</ref>

==History== Teiglach date back to the times of the Romans,<ref name=":1" /> who made strips of fried dough in honey called vermiculi.<ref>{{Cite web |last=Gershenson |first=Gabriella |title=Teiglach |url=https://100jewishfoods.tabletmag.com/teiglach/ |access-date=April 10, 2024 |website=Tablet {{!}} Hachette Book Group}}</ref> 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. Teiglach are popular on Rosh Hashanah, when it is traditional to eat foods made with honey to usher in a sweet new year.<ref name=":0" /><ref>{{cite web |url=http://jwa.org/blog/eating-jewish-teiglach |title=Eating Jewish: Teiglach (Ashkenazic Honey Dough Balls) |last1=Romanow |first1=Katherine |date= September 7, 2010 |publisher=Jewish Women's Archive |access-date=November 20, 2013}}</ref>

thumb|Boiling teiglach in honey thumb|Cooked teiglach turning brown thumb|A single serving of teiglach

==References== {{reflist}}

==External links== * [https://www.joyofkosher.com/recipes/how-to-make-teiglach/ JoyofKosher.com: Teiglach Recipe and Video] * [http://www.recipelink.com/mf/31/15653 RecipeLink.com: Teiglach] * [https://web.archive.org/web/20020429093057/http://jews.net/teiglach.htm Jewish Recipes: Teiglach] * [http://www.cyber-kitchen.com/recipes/Teiglach.htm Cyber Kitchen: Teiglach] recipe * Finkel, Sara (1989). ''Classic Kosher Cooking''. Southfield, Mich.:Targum Press Inc. {{ISBN|0-944070-14-0}}

Category:Ashkenazi Jewish cuisine Category:Purim foods Category:Rosh Hashanah foods Category:Simchat Torah Category:Sukkot Category:Jewish cookies