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Griwech
Griwech - a popular Algerian pastry, deep fried and dipped in a caramelized syrup.
Prep Time
1 hr 30 mins
Cook Time
30 mins
Total Time
2 hrs
Servings: 25 -30
Course:
Dessert
Cuisine:
Algerian
Ingredients
Griwech
- 500 gms – 4 cups all-purpose plain flour
- 125 gms – ½ cup butter melted and cooled
- 1 large egg lightly beaten
- 1 pinch of salt
- 1 tsp sugar
- 3 gms – 1 tsp instant yeast
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1 tbsp orange blossom water
- About 150 ml – 2/3 cup warm water depending on the flour absorption capacity
Syrup
- 400 gms – 2 cups sugar
- 250 ml – 1 cup water
- few drops of lemon juice
- 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.