Algerian
Griwech
Griwech is an Algerian fried pastry shaped into delicate braids, dipped in orange blossom honey, and finished with sesame seeds. It is crisp at the edges, tender inside, and traditionally served with mint tea.
Watch it madeMacabaneauxdelices · 3:54
Ingredients
- All-purpose flour1 cup
- Fine semolina2 tbsp
- Toasted sesame seeds, finely ground1 tbsp
- Baking powder1/4 tsp
- Salt1 pinch
- Ground cinnamon1 pinch
- Melted smen or clarified butter2 tbsp
- Egg yolk1
- White vinegar1 tsp
- Orange blossom water2 tbsp
- Water1 to 2 tbsp, as needed
- Neutral oil, for frying2 cups
- Honey1/2 cup
- Orange blossom water, for honey1 tsp
- Sesame seeds, for garnish1 tbsp
Method
- Combine the flour, fine semolina, ground sesame, baking powder, salt, and cinnamon in a bowl.
- Rub in the melted smen with your fingertips until the flour looks sandy and evenly coated.
- Add the egg yolk, vinegar, and orange blossom water, then mix gently.
- Add just enough water, a little at a time, to form a firm but pliable dough; do not knead heavily.
- Cover the dough and let it rest for 20 minutes.
- Roll the dough very thinly on a lightly floured surface, about 2 mm thick.
- Cut the dough into rectangles about 8 x 5 cm.
- Make 4 lengthwise slits inside each rectangle without cutting through the edges.
- Thread alternating strips through the center to form the traditional braided griwech shape, gently stretching the ends to open the pattern.
- Heat the oil in a deep pan to 170°C.
- Warm the honey gently with 1 tsp orange blossom water in a small saucepan, then keep it fluid off the heat.
- Fry the griwech in small batches until golden on both sides, turning carefully so the shape stays open.
- Drain briefly, then dip the hot pastries directly into the warm honey for 1 to 2 minutes.
- Lift out the griwech, let excess honey drip off, and sprinkle with sesame seeds.
- Serve at room temperature once the honey has settled into a glossy coating.
Common questions
Can I substitute smen or clarified butter with regular butter or oil in griwech?
Yes. Use melted unsalted butter if you can’t find smen, but the flavor will be milder. Avoid oil if possible, since the dough loses richness and the pastry won’t taste as traditional or fragrant.
How long does griwech dough need to rest before shaping and frying?
Rest the dough for about 20 minutes, covered, so the flour hydrates and the dough becomes easier to roll thinly. If it feels tight after resting, let it sit 5 to 10 minutes longer.
What are the most common mistakes when making griwech?
The biggest mistakes are adding too much water, over-kneading, rolling too thick, and frying too hot. A stiff-but-pliable dough, very thin rolling, and steady 170°C oil help the pastry stay crisp and shapely.
How should I store griwech after frying so it stays crisp?
Let them drain and cool completely, then store in an airtight container at room temperature for 2 to 3 days. Keep them away from humidity. If they soften, warm briefly in a low oven to re-crisp.
How is griwech usually served, and can it be made ahead?
Traditionally, griwech is served plain or with mint tea after being dipped in warm honey scented with orange blossom water. You can shape it ahead and refrigerate, but fry and honey-coat it just before serving.