Teiglach is one of those Ashkenazi dishes that often gets dismissed as hopelessly old-fashioned, and that is a shame. Traditionally served on Rosh Hashanah, when sweetness is paramount, it is made from small nuggets of dough (and sometimes nuts) that are boiled in honey syrup, resulting in a sticky-sweet jumble that is a joy to eat. This version adds crystallized ginger to the mix, which gives the dessert an extra kick.
Serves 8
