Teiglach
Small, knotted pastries boiled in a honeyed syrup
Teiglach /ˈteɪɡləx/, also spelled taiglach or teglach (Yiddish: טייגלעך, singular teigel, literally "little dough") are small, knotted pastries boiled in a honeyed syrup. They are a traditional Ashkenazi Jewish treat for Rosh Hashanah, Sukkot, Simchat Torah, and Purim.
01History
Teiglach date back to the times of the Romans, who made strips of fried dough in honey called vermiculi. 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.
Sources and credits
This article is adapted from the Wikipedia article “Teiglach”, written by its contributors and licensed under CC BY-SA 4.0. Fathomly has changed the layout, removed citation markers, navigation and maintenance notices, and adjusted punctuation. This adapted version is shared under the same license. For references, see the original article.
Images, from Wikimedia Commons:
- Teiglach, Traditional Ashkenazi Holiday Dish.jpg by Someben, CC BY-SA 3.0
- Teiglach boiled in honey.jpg by Klezmerguy, CC BY-SA 4.0
- Browned teiglach boiling in honey.jpg by Klezmerguy, CC BY-SA 4.0
- Single serving of teiglach.jpg by Klezmerguy, CC BY-SA 4.0
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