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Ingredients:


SYRUP:
1 pound honey
¾ cup water (plus more if needed)
2 tbsp lemon juice
2 cups sugar

DOUGH:
6 eggs
1 tbsp ginger
½ tbsp salt
3 tbsp oil
1 tsp baking powder
3½ cup flour (plus ½ cup or more for rolling dough)

GARNISH:
¾ cup slivered almonds
½ cup whole glac


Directions:


1.

Line 2 cookie sheets with aluminum foil and oil lightly. Set aside. In a large, heavy pot (at least 6-quart capacity) mix together the honey, water, lemon juice, and sugar. (This pot size may seem too large; however, the syrup would overflow a smaller pot later in the recipe.) Heat to boiling.
2.

While the honey syrup is heating, beat together the eggs, oil, ginger, and salt until blended. Sift together the baking powder and 3½ cups flour. Add to the egg mixture to form a sticky dough. Cut into 8 pieces. Dust each piece with flour and roll between your hands until it forms a "snake" about ¾ inch in diameter. Slice each snake into about 10 slices, ¾ inch thick. Add to the boiling syrup and simmer slowly for about an hour. It is important to cook the dough for the full time.
3.

At the end of the first half hour, the teyglakh will be an attractive golden color , but they will not be hard and crisp. Further cooking will improve their texture and make them a beautiful dark mahogany color.
4.

Stir gently every 10 minutes or so during the cooking period. If the liquid seems close to evaporating, add more water, about 1/3 cup at a time. Ten minutes before the end of the hour, add the almonds and cherries. Stir frequently until done, to make sure that the syrup doesn't burn. When the cooking is complete, remove pan from heat. Immediately place the teyglakh, almonds, and cherries on the oiled pans, keeping as much of the leftover syrup as possible on the pot.
5.

Separate the teyglakh so that they don't stick together. Stir the sesame seeds into the leftover syrup, adjusting the quantity to the amount of syrup that remains, if necessary. When the sesame-syrup mass cools enough to be handled, form it into spheres the size of gumballs. Work quickly but carefully: the syrup is extremely hot at first, but will become too hard to shape as it cools. Form the teyglakh into pyramids--one large or several small--and decorate with the cherries, sesame balls, and slivered almonds.

Note: Teyglakh keep very well and make excellent gift. If it si necessary to cover them, use lightly oiled aluminum foil. Some cooks roll the finished teyglakh in finely chopped nuts or coconut, which makes them less sticky. Others form the teyglakh dough into shapes, such as spheres or knots. They can be stuffed with bits of nut or dried fruit before they are cooked.



Source: SARAH WERNICK

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