AI-generated image
Griwech (honey-dipped pastry knots)
Griwech: knotted ribbons of crisp fried dough, soaked in honey and showered with sesame for Ramadan
No Ramadan table in Algeria feels complete without a plate of griwech next to the chorba, ready for the sweet craving that follows the fast. Thin sheets of dough are cut into rectangles, slit and twisted into knots, fried until crisp and golden, then plunged into warm honey and scattered with toasted sesame. Each piece snaps cleanly, then melts into a sticky, orange-blossom sweetness. Batches are made days ahead and kept in tins for visitors through the month and on into Eid. Chef's tip: keep the oil at 170 °C; oil that is too hot is the usual mistake, colouring the outside before the layers inside crisp, so the griwech goes soft in the honey.
- Total time
- 120 min
- Difficulty
- medium
- Serves
- 20
Ingredients
For the dough
- 1 ⅛ lb plain flourplus extra for rolling
- 1 tsp baking powder
- 1 pinch salt
- 2 ⅞ oz unsalted buttermelted
- ¼ cup vegetable oil
- 1 egg
- 1 tbsp white vinegar
- ¼ cup orange-blossom water
- ¼ cup waterroughly
To fry and finish
- 4 ¼ cups vegetable oilfor frying
- 1 ⅛ lb honey
- 2 tbsp orange-blossom water
- 4 tbsp sesame seedstoasted
Shop this recipe on Amazon
What you'll need
Fresh ingredients (3)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/9 doneStep 1: Mix 1 ⅛ lb plain flour, 1 tsp baking powder and 1 pinch salt in a bowl. Add 2 ⅞ oz unsalted butter and ¼ cup vegetable oil and rub between your palms until the flour is evenly sandy.
3 minStep 2: Add 1 egg, 1 tbsp white vinegar and ¼ cup orange-blossom water, then work in ¼ cup water a little at a time until you have a firm, smooth dough. Knead for 10 minutes until it no longer feels grainy.
10 minStep 3: Divide into 4, wrap and rest for 30 minutes.
30 minStep 4: Roll one piece at a time to 2 mm on a floured surface, or use a pasta machine. Cut into rectangles about 8 × 6 cm with a fluted pastry wheel.
Step 5: Make 4 parallel cuts down each rectangle, leaving a 1 cm border at both ends. Lift alternate strips with a finger and fold one corner of the rectangle up through the middle slit and out the other side, to form a twisted knot. Lay on a floured tray.
Step 6: Warm 1 ⅛ lb honey with 2 tbsp orange-blossom water in a wide pan over a low heat until runny, then keep it barely warm.
Step 7: Heat 4 ¼ cups vegetable oil in a deep pan to 350°F. Fry the griwech a few at a time for 3 to 4 minutes, turning, until deep golden and crisp, with the bubbling slowing down.
30 minStep 8: Lift them straight from the oil into the warm honey, push them under and leave for 1 minute so the honey soaks into the layers.
15 minStep 9: Drain on a rack set over a tray and scatter with 4 tbsp sesame seeds while sticky. Leave to set for an hour, then store in a tin for up to 2 weeks.
Nutrition per serving
- Calories
- 260 kcal
- Protein
- 3 g
- Carbs
- 40 g
- Fat
- 10 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does griwech (honey-dipped pastry knots) take?
- About 120 minutes in total: 70 minutes to prepare and 50 minutes to cook.
- How many people does it serve?
- 20 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of baking powder?
- ¼ tsp bicarbonate of soda + ½ tsp cream of tartar per 1 tsp.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Kartoshka cakeCocoa and cake crumb truffles
Soviet cafés and school canteens sold these knobbly brown 'potatoes' for a few kopecks, and they began as a thrifty way to use up sponge and biscuit trimmings at the bakery. Crumbs are bound with butter and sweetened condensed milk, flavoured with cocoa and vanilla, shaped into little potatoes, rolled in cocoa and finished with two dabs of pale butter cream for the sprouts. They are fudgy and dense like a brownie truffle, need no oven, and children love making them. Traditional bakers added a spoonful of rum, an optional extra for adult batches only; this version is alcohol-free with vanilla. The usual slip is coarse crumbs, which make the potatoes crack, so blitz them as fine as sand. Chef's tip: chill the shaped potatoes for at least 20 minutes so they hold their shape and slice cleanly.
Russian
Undu walaluFried urad dal rings in treacle
Walalu means bangles, and these dark, sticky rings of fried urad dal soaked in kithul treacle are a sweet that Sinhala families bring out for Avurudu and for special almsgivings, often made in large batches by an aunt known for her steady hand. A thick, fluffy paste of ground black gram is piped into loops and fried until crisp, then plunged straight into warm treacle, so the rings stay crunchy on the outside while drinking up the syrup. They taste a little like a darker, smokier jalebi, with a toffee finish from the palm treacle. Watery batter is what ruins them; it spreads into flat blobs, so grind the soaked dal with as little water as possible and beat it until light. This recipe uses no asafoetida, so it is naturally gluten free. Chef's tip: pipe the rings onto small squares of baking paper and lower them into the oil paper and all; the paper peels away in seconds.
Sri Lankan
Apple & pear puree
A smooth, naturally sweet puree of gently stewed apple and pear, one of the first foods for babies of 4–8 months. The fruit cooks in a little unsweetened apple juice, so nothing else is needed. Serve it lukewarm; any leftover keeps covered in the fridge for a day, or freezes well in small pots.