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Tayglach I (P, TNT)
Source: Unknown
Yield: 100

6 eggs
3 tablespoons oil
1 teaspoons baking powder
3-1/2 cups unbleached flour
1 teaspoon cinnamon
1 teaspoon ginger
pinch salt
1 pound honey
1/4 cup water
2 tablespoons lemon juice
1-1/2 cups sugar
1/2 cup light brown sugar
OPTIONAL: 1 cup broken walnut pieces
1 cup almonds
1 cup candied cherries

Place the honey, water, lemon juice, and sugar in a very large, heavy pot, about 6 quarts.

Heat to boiling and continue to simmer gently.

While the honey syrup is heating, mix the eggs, oil, spices, and salt together. Sift the baking powder and flour and add to the liquid. Mix together until the mixture forms a sticky dough.

Dust with flour and roll out into 8 or 9 ropes about 3/4" thick, cut into pieces about 3/4" long. Drop the pieces of dough into the boiling syrup and simmer slowly for about an hour. Stir every 10 minutes and add more boiling water as needed, about 1/3 cup at a time.

While the tayglach is cooking, place aluminum foil on a cookie sheet and grease the foil. Set aside.

Ten minutes before the hour is up, add the nuts and cherries. Stir well and add more water if needed. The tayglach is done when it is a deep mahogany color, a rich, golden brown.

Spoon the tayglach on the greased cookie sheet and spread out. Let cool and form the tayglach into small groups of a few tayglach and some nuts and cherries. Let cool and put into a bowl. Cover lightly.

VARIATION: When placing the tayglach onto the greased cookie sheet, reserve as much of the syrup in the pot as possible. Add some sesame seeds, about 1/4-1/2 cup, to the syrup and mix well. Pour the syrup onto another greased cookie sheet and let cool slightly. Cut the syrup into squares and roll each square onto a small ball. Let cool. Makes a delicious candy treat.

Posted by Sam M. Rasheed

Nutritional Info Per Serving: N/A