Joseph Littleshoes wrote:
> Dog3 wrote:
>
> > I am going crazy trying to figure out the name for these 'little
> > Jewish
> > rolls'. The SO isabout to make a batch to take for Passover. I
*think*
> > they
> > are called Bookala

Try "boomkahs".

> Ever hear of "kichlach" its not exactly the same but similar.
Tayglach
> also comes to mind

Kichelach (egg kichelach) are tiny round egg 'crutons" for floating on
chicken soup, Manichewitz makes them... there are also larger ones
(kichel), but both are crispy (cookie/cracker-like).

Teglach are more a honey confection... often with nuts, and also
candied fruits


TEGLACH

Dough:

4 eggs
3 tbl oil (as needed)
1 tbl sugar
4 cups flour
1 tsp baking powder (it really shouldn't be a FULL teaspoon)
1/2 pound filberts (more or less)
1/2 pound pecans or walnuts (more or less)
Syrup:

1 1/2 pounds honey
4 tbl sugar
1/4 cup water
1 tsp ground ginger (more if you like the taste)
DIRECTIONS:

Sift sugar, flour and baking powder together. Add eggs, and enough oil
to make a soft dough. Take pieces and roll into a rope about 1/3 to 1/2
inch thick. Cut into small pieces as long as it is thick. Roll to make
them little balls. Place on a jelly roll sheet and bake in 375F oven
about 10 minutes, until lightly brown.

When dough balls are ready, heat the honey, sugar, water and ginger
until it comes to a boil. Drop in the nuts and dough balls, cover, let
simmer about 10 minutes and then uncover. Let it simmer slowly; keep
stirring until all the honey is absorbed; then turn out onto a wet
board. Form into a cone, or whatever shape you wish, and let cool.
---


Sheldon