Teiglach date back to the times of the Romans[3] who made strips of fried dough in honey called vermiculi.[4]Italian Jews adopted the dish but it disappeared from their repertoire in the Middle Ages. In the 12th century Franco-German rabbis mentioned eating a dish of fried or baked strips of dough covered in honey called vermesel or verimlish at the beginning of the Sabbath meal. The name went through changes, being called gremsel and then chremsel in Eastern Europe. It is popular on Rosh Hashanah, when it is traditional to eat sweet foods made with honey to usher in a sweet new year.[2][5]
Boiling Teiglach in honeyCooked Teiglach turning brownA single serving of Teiglach
^Marks, Gil (November 17, 2010). Encyclopedia of Jewish Food. Houghton Mifflin Harcourt. ISBN9780544186316.
^ abDegutiene, Nida (August 18, 2015). A Taste of Israel – From Classic Litvak to Modern Israeli. Penguin Random House South Africa. ISBN9781432306540.
