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
Bamitbach 
March 30, 2023 at 11:53 AM
Hi
Needed the measurements for my Great Grandmother’s recipe. Ty
The only difference between yours and mine…is that I mix the farfel with an egg white and a little water and put it on a pan with parchment paper. Bake it at 350 watching constantly and stirring until farfel is lightly brown, dried and crisper. Then I add it to honey mixture. It tastes so much better than just out of the box.
HAPPY PESACH
January 7, 2024 at 8:02 AM
Sorry I missed this but thanks for letting me know! Happy New Year. I will try this next pesach!
August 28, 2015 at 2:09 AM
Just found your blog and this recipe! The name jumped out at me because my mom made it too! I have made many other recipes but never this one. I may need to attempt it this year. Your blog is great!
August 29, 2015 at 9:20 PM
Hi Cathy,
Thanks for emailing! Are you from Toronto? That’s where my in-laws lived so I assume it may be a Canadian Jewish recipe?
I would love to hear how it turns out! My mother-in-law always said you can’t make it on a rainy day because they are too sticky!!
Happy New Year!
Irene