Ingredients with Measurements:
- 1 cup honey
- 1 cup sugar
- 1/2 cup water
- 1/2 cup vegetable oil
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/2 tsp ground allspice
- 1/2 tsp ground cloves
- 4 cups flour
- 1 cup chopped pistachios
- 1 cup chopped almonds
- 1 cup chopped walnuts
- 1 cup dried cranberries
- 1 cup raisins
- 1 cup chopped dates
Special equipment needed:
- Large mixing bowl
- Wooden spoon
- Large pot
- Parchment paper
- Baking sheet
Step-by-step instructions:
1. In a large mixing bowl, combine honey, sugar, water, vegetable oil, salt, cinnamon, ginger, nutmeg, allspice, and cloves. Mix well.
2. Gradually add flour to the mixture, stirring constantly until a stiff dough forms.
3. Add chopped pistachios, almonds, walnuts, cranberries, raisins, and dates to the dough. Mix well.
4. Preheat oven to 350°F.
5. Line a baking sheet with parchment paper.
6. Using your hands, form small balls from the dough, about the size of a walnut.
7. In a large pot, bring water to a boil.
8. Add the dough balls to the boiling water, a few at a time, and cook for 5-7 minutes or until they float to the surface.
9. Remove the cooked dough balls with a slotted spoon and place them on the lined baking sheet.
10. Bake in the preheated oven for 15-20 minutes or until golden brown.
11. Remove from the oven and let cool.
Time:
Preparation time: 30 minutes
Cooking time: 30 minutes
Temperature:
Preheat oven to 350°F.
Serving size:
This recipe makes about 36 Pistachio Teiglach.
Nutritional information:
Calories per serving: 200
Total fat: 9g
Saturated fat: 1g
Cholesterol: 0mg
Sodium: 50mg
Total carbohydrates: 29g
Dietary fiber: 2g
Sugars: 17g
Protein: 3g
Substitutions for ingredients:
- Instead of honey, you can use corn syrup or maple syrup.
- Instead of vegetable oil, you can use canola oil or coconut oil.
- Instead of pistachios, almonds, and walnuts, you can use any combination of nuts you like.
- Instead of dried cranberries, raisins, and dates, you can use any dried fruit you like.
Variations:
- Instead of boiling the dough balls, you can bake them in the oven for 15-20 minutes.
- Instead of using nuts and dried fruit, you can add chocolate chips or coconut flakes to the dough.
Tips and tricks:
- Be careful not to overcook the dough balls, as they can become tough and chewy.
- You can store Pistachio Teiglach in an airtight container at room temperature for up to a week.
Storage instructions:
Store Pistachio Teiglach in an airtight container at room temperature for up to a week.
Reheating instructions:
To reheat Pistachio Teiglach, place them in a preheated oven at 350°F for 5-10 minutes.
Presentation ideas:
Serve Pistachio Teiglach on a platter with a sprinkling of powdered sugar.
Garnishes:
Garnish Pistachio Teiglach with chopped pistachios or a drizzle of honey.
Pairings:
Pistachio Teiglach pairs well with a hot cup of tea or coffee.
Suggested side dishes:
Pistachio Teiglach is a sweet treat that can be enjoyed on its own.
Troubleshooting advice:
- If the dough is too sticky, add more flour.
- If the dough is too dry, add more water.
Food safety advice:
- Make sure to cook the dough balls thoroughly to avoid any risk of foodborne illness.
- Store Pistachio Teiglach in an airtight container to prevent contamination.
Food history:
Teiglach is a traditional Jewish dessert made from boiled dough balls that are sweetened with honey and dried fruit.
Flavor profiles:
Pistachio Teiglach is sweet and nutty, with a hint of spice from the cinnamon, ginger, nutmeg, allspice, and cloves.
Serving suggestions:
Serve Pistachio Teiglach as a sweet treat after a meal or as a snack with a hot cup of tea or coffee.
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Region: Jewish