CECIARCHIATA TAIGLACH
Provided by Joan Nathan
Categories Citrus Egg Nut Dessert Rosh Hashanah/Yom Kippur Kosher Pastry Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Soy Free
Yield Makes 8-12 Servings
Number Of Ingredients 10
Steps:
- Put the eggs, flour, and salt in a bowl and stir to make a soft dough. Turn out on a floured working surface and knead the dough 1-2 minutes. Shape it into a ball, flatten it with your hands, and sprinkle it lightly with flour.
- Roll the dough out to a rectangle about 1/4 inch thick. With a sharp knife or a pizza cutter, cut into 1/4-inch-wide strips and dredge these long strips in flour. Then cut them into chickpea-size bits, and again dredge with flour to prevent them from sticking to each other. Scoop up the bits in a large sifter to remove the excess flour.
- Heat the oil in a small saucepan or wok and fry a handful of the bits at a time until lightly golden, stirring so they are an even color. Drain on paper towels and cool. You can also bake them, one third at a time, on an ungreased cookie sheet on the middle rack of a preheated 400° oven for 7 minutes.
- Bring the honey to a boil in a 6-cup heavy casserole and simmer over moderately high heat for 3 minutes. Add all the dough balls, the toasted and chopped hazelnuts, and the lemon peel and juice; cook over lower heat 7 minutes.
- Bring the honey to a boil in a 6-cup heavy casserole and simmer over moderately high heat for 3 minutes. Add all the dough balls, the toasted and chopped hazelnuts, and the lemon peel and juice; cook over lower heat 7 minutes longer, stirring constantly.
- Spread the toasted almonds over an oiled round serving platter and pour the hot mixture on top. Let it settle for a few minutes. When the mixture is cool enough to be handled, shape it into a circle with the help of a spoon and your moistened hands. Let it cool thoroughly at room temperature. It will harden a little. Either break off pieces with your fingers or cut into 2-inch segments.
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Taghan Paulse
[email protected]I love this recipe! The ceciachiata is always a hit at parties.
Joe Alvarez
[email protected]This recipe is a bit time-consuming, but it's definitely worth it. The ceciachiata is so delicious and unique.
Ed Lenz
[email protected]I made this for a potluck and it was a huge hit! Everyone raved about how delicious it was.
drakus
[email protected]This recipe is a great way to impress your guests. The ceciachiata is so beautiful and delicious.
Dominique Dod
[email protected]I've never made ceciachiata before, but this recipe made it easy. The step-by-step instructions were very helpful.
Hailu Tadese
[email protected]This recipe is a bit tricky to make, but it's definitely worth the effort. The ceciachiata is so unique and delicious.
Jeff Burr
[email protected]I made this for my family and they loved it! My kids especially loved the crispy dough.
Md Samirul
[email protected]I'm not a big fan of sweets, but I really enjoyed this ceciachiata. It's not too sweet and the honey syrup is very light.
Tony Akiki
[email protected]This recipe is a great way to use up leftover filo dough. I had some in the freezer and I was looking for a way to use it up. This recipe was perfect!
Javeria Malik
[email protected]I've tried other ceciachiata recipes before, but this one is by far the best. The dough is crispy and flavorful, and the honey syrup is perfectly balanced.
Edrine Wizy
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The ceciachiata is so delicious and impressive-looking.
Awesome Kingstone
[email protected]I made this for a party and it was a huge hit! Everyone loved the ceciachiata and asked for the recipe.
Myat Swe Mon
[email protected]The recipe was easy to follow and the ceciachiata came out perfectly. I loved the combination of the crunchy dough and the sweet honey syrup.
Burlingto kamigzizy
[email protected]I've never had ceciachiata before, but I'm so glad I tried this recipe. It's a unique and flavorful dessert that's perfect for any occasion.
Emmanuella Amankwah
[email protected]This recipe is a keeper! The ceciachiata turned out so delicious and crispy, and the honey syrup was the perfect finishing touch. I will definitely be making this again.