Tayglech for Passover

Recipe provided by Blanche Bernstein of the Aviva Chapter.


3 Eggs
1 cup Cake Meal
2 tbs. Oil
½ cup Sugar
1 cup Water
1 lb. Honey

Also, ½ cup nuts, 2 tsps. ground Ginger, 2 tbs. Wine


First Step: Gradually add Cake Meal to beaten Eggs and Oil - blend. Turn out on board, lightly sprinkled with cake meal, and knead thoroughly. Press and roll dough in long ropes. Cut into small pieces with knife.

Next: Put Sugar, Water and Honey in a very large pot. Boil for a couple of minutes.

Next: Drop a piece of dough into boil a few at a time. Let mixture continue to boil. When all the pieces are dropped in, cover and cook for 20 minutes on low heat.

Stir quickly with a spoon until, when tested in a glass of water, Tayglech stay on top. (The Tayglech are done when they stay on top in cold water.)

Next: Take ½ cup nuts, 2 tsps. ground Ginger, 2 tbs. Wine and 2 tbs. hot water and mix. Put into glass dish to serve.


A Cook's Tour by B'nai B'rith Women: Northern New Jersey Council - First Edition 1960