Griwech

Griwech is a traditional Algerian pastry often enjoyed during Ramadan or Eid. Deep-fried and lavishly coated in honey and sesame seeds, this pastry offers a delightful crunch and a burst of sweetness. Follow this comprehensive guide to recreate these intricate and delicious treats.

Ingredients

🌾 500g Farine Blé Bio Flour (organic wheat flour)
🧈 125g Melted Butter (unbranded)
🥚 1 Egg
🥄 1/2 sachet Alsa Levure Chimique Baking Powder (Alsa Chemical Yeast)
🌸 1 tablespoon M'loka Orange Blossom Water
💧 1 glass Water (approximately 200-250ml)
🧂 1 Pinch of Salt
🍯 Honey (for coating, unbranded)
🌿 Sesame Seeds (for coating, unbranded)
🥄 1 tablespoon Vanilla Sugar

Instructions

1- Prepare Dry Ingredients:

• In a large mixing bowl, combine 500g of Farine Blé Bio flour with 1/2 sachet of Alsa baking powder and a pinch of salt.

2- Melt Butter:

• Melt 125g of butter in a small unbranded pot over heat and let it cool slightly.

3- Prepare Egg Mixture:

• In a small bowl, beat 1 egg with a fork.
• Gradually add the cooled melted butter while continuously mixing until well combined.

4- Combine Mixtures:

• Pour the egg and butter mixture into the flour bowl.
• Stir gently to begin combining.

5- Add Liquid:

• In a separate glass, mix 1 tablespoon of M'loka orange blossom water with 1 glass of water.
• Gradually add to the flour mixture, stirring with a spoon until it starts forming a dough.

6- Knead the Dough:

• Using your hands, knead the mixture until a soft, pliable, and non-sticky dough forms.
• Adjust the liquid as necessary.

7- Rest the Dough:

• Let the dough rest for about 15 minutes, covered with a cloth.

8- Roll and Cut:

• Divide dough into two portions.
• Roll out one portion to about 3mm thickness using a wooden rolling pin.

9- Shape the Griwech:

• Use a special Griwech cutter or a knife to cut into strips.
• Create knots by weaving strips and pulling ends through the center.

10- Heat Oil:
- In a large frying pan, heat a generous amount of frying oil over medium heat.

11- Fry the Griwech:
- Fry the Griwech pieces until they turn golden brown, flipping once.
- Use a slotted spoon for handling.

12- Drain:
- Remove from oil and place in a colander to drain excess oil.

13- Warm Honey:
- Warm honey in a microwave for about 20 seconds until more liquid.

14- Coat and Garnish:
- Dip each Griwech in honey, then roll in sesame seeds until evenly coated.

15- Serve:
- Arrange the sweet Griwech on a serving plate.

Prep Time: 1.5 - 2 hours
Cook Time: Varies with batch size
Total Time: Approx. 2 hours
Servings: Typically serves a family or a gathering during festive occasions
Equipment: Large Metal Mixing Bowl (Unbranded), Digital Kitchen Scale (Unbranded), Small Pot/Saucepan (Unbranded), Small White Bowl (Unbranded with red goldfish pattern), Fork (Unbranded), Spoon (Unbranded), Wooden Rolling Pin (Unbranded), Special Griwech Cutter (Unbranded), Frying Pan (Large, black, unbranded), Slotted Spoon/Skimmer (Unbranded), Colander (White plastic, unbranded), Decorative Plates (Unbranded), Microwave (Unbranded)

Cooking Tips:

• Ensure the dough is soft, non-sticky, and non-elastic after kneading.
• Letting the dough rest is crucial for optimal texture.
• If you don’t have a Griwech cutter, a sharp knife can suffice.

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Griwech