Sweets and confections Jewish cuisine

teiglach

teiglach, traditionally served on rosh hashanah, jewish new year, consists of little balls of dough (about size of marble) drenched in honey syrup. ingberlach ginger candies shaped small sticks or rectangles.

in europe, jellies , preserves made fruit juice used pastry filling or served tea. among poor, jelly reserved invalids, hence practice of reciting yiddish saying alevay zol men dos nit darfen (may not have occasion use it) before storing away.

because easy prepare, made inexpensive ingredients , contained no dairy products, compote became staple dessert in jewish households throughout europe , considered part of jewish cuisine.