Griwech
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Griwech
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Griwech - a popular Algerian pastry, deep fried and dipped in a caramelized syrup.
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Ingredients
Griwech
- 500 gms all-purpose flour plain flour
- 125 gms butter melted and cooled, ½ cup
- 1 egg lightly beaten, large
- 1 pinch salt
- 1 tsp sugar
- 3 gms instant yeast
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1 tbsp orange blossom water
- water depending on the flour absorption capacity, about 150 ml, warm
Syrup
- 400 gms sugar
- 250 ml water 1 cup
- lemon juice few drops
- Flavouring to taste vanilla, rosewater, orange blossom – I used orange blossom water
Shaping and Deep Frying
- sesame seeds optional
- almonds
- vegetable oil
Instructions
Shaping
Syrup
Deep Frying
Notes
- Griwech can be stored in a sealed container in the refrigerator for up to 2 weeks. You can store it in the same sealed container in the freezer for three months.
- The caramelisation of the sugar is optional. Its purpose is to provide the home-made honey its typical amber colour. I liked it as it makes the final pastry less sweet and it adds a nice caramel flavour.
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