I just made this for the first time in over 20 years. My grandmother, Mollye, in her later years, would have me come over to help make the dough and to lift the pot to pour out the hot teiglach onto the board. The weirdest step in her process is when she would go to my grandfather’s liquor cabinet, take out a bottle of bourbon, pour a little into her hands and then pat down the board. I don’t understand it—yet I do continue the tradition.
for the dough, combine the following and knead just until smooth:
- 3 eggs
- 2 Tbs. oil
- 1 c. matzo cake meal
- 1/2 tsp. ginger
- 1/2 tsp. salt
- 1 Tbs. sugar
for the syrup:
- 1 c. sugar
- 2/3 c. honey
- 1 tsp. ginger
- 2 Tbs. water
- 1/2 c. chopped pecans
Combine the syrup ingredients in a medium-sized sauce pan (an oven-proof pot if you have one). Stir, and place over a medium heat to bring it to a slow boil.
Divide the dough into four parts. Roll each out, using a bit of cake meal as you would to flour a board, into 1/2″ diameter coils. Cut on an angle into 1/2″ pieces.
Turn on the oven to 375 degrees.
When the syrup has come to a low boil, drop in the dough bits, one by one. Stir very gently, or just shake the pot a little, to cover all of the pieces with syrup. Let them simmer for 10 minutes.
Transfer the dough bits into a baking dish (or leave in your oven-proof pot), and bake for 30 minutes, giving a gentle stir every 8-10 minutes.
Transfer to a wooden board which has been lightly patted down with whiskey. Let cool completely before placing in a covered dish. Serve on a pretty glass plate.