4 tablespoons oil
2 tablespoons vodka
5 tablespoons sugar
1 teaspoon salt
1 teaspoon baking powder
700g flour (or more if the dough is too soft)
500g runny honey
zest of 1 lemon
juice of ½ lemon
1 teaspoon ground ginger
½ cup chopped nuts (walnuts, hazelnuts, coconut), or sesame seeds or poppy seeds
In a bowl, beat the eggs with the oil, vodka, sugar, and salt. In a separate bowl combine the flour and baking powder, then mix well. Add the flour mixture, bit by bit, to the egg mixture, mixing all the while. The resulting dough should be soft but not sticky. Divide the dough into three parts. Coat your hands in flour and roll each piece into a long rope. Shape the ropes into whatever shape you like for the teiglah into—sliced into little gnocchi-shaped chunks or rolled out thinner and tied into knots.
For the syrup, combine all the ingredients in a large pot and bring to the boil. When it begins to bubble carefully place the teiglach, one by one, into the pot. Reduce the heat and cover with a tightly fitting lid. Without removing the lid, boil for 40-45 minutes, then stir. Continue cooking, uncovered, until the pastries are a dark reddish shade. This is the true teiglach colour. During the boiling, be careful not to burn the honey syrup. If it seems too thick add a little water.
Line a baking tray with parchment paper. Using tongs or slotted spoon remove the boiled teiglach from the honey syrup and place on the prepared tray. Make sure the pastries do not touch one another or else they will stick together. If you like, pour the remaining honey syrup over the teiglach. Sprinkle with chopped nuts or sesame or poppy seeds and leave to dry at least 1 hour. They will never fully dry out and are meant to be enjoyed sticky.