This is a Saiger family recipe for a Passover confection called Imberlach. The recipe was handed down to my mother-in-law from her mother-in-law, Manya Saiger, my children’s great-grandmother. My mother-in-law once described Imberlach for a Passover cookbook “watch your cavities or fillings, the imberlach are jawbreakers, but oh so good.”
Imberlach
1 1/2 lbs. honey
1/2 cup sugar
2/3 lb. matzoh farfel
1 Tbs. fresh ginger, grated
1 cup chopped walnuts
Bring honey and sugar to a boil, lower heat and cook for five minutes, stirring constantly. Add farfel slowly and cook an additional five minutes. Make sure there is still a little liquid in the bottom of the pot. Add ginger and walnuts and stir for ten minutes until mixture is brown. Wet a wooden board with cold water and pour mixture on, carefully spreading with a wet knife. Allow to set for several hours and cut to form diamond shapes. Candy is sticky.
Enjoy,
Irene
