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 theMiddle Ages. In the 12th century, Franco-German rabbis mentioned eating a dish of fried or baked strips of dough covered in honey, calledvermesel orverimlish, at the beginning of theSabbath meal. The name went through changes, being calledgremsel and thenchremsel in Eastern Europe. Teiglach are popular on Rosh Hashanah, when it is traditional to eat foods made with honey to usher in a sweet new year.[2][5]
Boiling teiglach in honeyCooked teiglach turning brownA single serving of teiglach
