Kouky from “Cuisine à 4 mains”, challenged us to make Griwech, a popular Algerian dessert that is a full flavoured delicacy that has both a melt-in-the-mouth and a crispy texture.
Ohhhh this month’s Daring Cooks challenge was GOOD. As Kouky says: “Griwech is an Algerian pastry prepared with a thinly flattened dough, shaped in different ways, then fried and coated in honey and finally sprinkled with sesame seeds. Etymologically griwech in Algerian Arabic means “crunchy”. […] The pastry finds its roots in the western regions of Algeria, particularly in cities such as Oran and Tlemcen then later spread into the rest the country. It’s so popular that every year, a myriad of versions are introduced that make this pastry a much loved and up-to-date treat. Griwech is very much appreciated during religious celebrations, weddings and mainly during the Muslim fasting month of Ramadhan, where it’s often served with a glass of mint tea. A similar version called chebakiya is found in the neighbouring Morocco but the latter is slightly different as it contains almonds and ground spices”.
What is great about this pastry is the fact that you can shape it in many different ways: braids, cobs, flowers, bows, roses… Kouky showed us how to make 7 shapes. I have only tried 4 (braid, cob, flowers and hank) and then made mostly “hanks”. I liked the shape and I found it faster to make and easier to make pastries of more or less the same size.
The deep fried griwech is then dipped in a caramel and sugar syrup flavoured with orange blossom water. It is delicious and because of the caramel, the final result is not overly sweet. It is an absolute must-try!
Griwech
Griwech - a popular Algerian pastry, deep fried and dipped in a caramelized syrup.
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
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In a large bowl, mix together the flour, instant yeast, baking powder, sugar and salt.
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Add the melted and cooled butter, beaten egg, vanilla extract and orange blossom water and mix well.
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Add enough warm water to get a smooth dough.
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Shaping
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Take a ball of dough and flatten it slightly with your hand. Roll out the dough and fold it over like a wallet, then flatten it again. Do this a couple of times. With a pasta machine, roll the dough until 2 to 3 mm (about 1/10 inch) thick – the thinner, the crispier.
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Braid
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With a pastry wheel, cut the dough into rectangles 10 to 12 cm (4 to 4 ¾ inches) long and 7 to 8 cm (2 ¾ to 3 inches) wide.
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Inside each rectangle, make 7 cuts lengthwise without cutting the dough through. This will result in 8 strips 1 to 1.5 cm (4/10 to 6/10 inches) wide.
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Take one rectangle in the left hand. Pass two fingers of the right hand between the odd strips. Then pass the thumb through and pinch the upper left corner of the rectangle and pull it gently between the strips to slide down to the other side. This will result in a braided shape.
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Check out this video!
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Place the braids on a tray. Cover with plastic wrap so they will not dry out.
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Repeat the process with the remaining dough.
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Flower
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Cut flowers using 3 cookie cutters (large, medium and small) of the same design.
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Place a large flower at the bottom, brush with a little water, put a second large flower on top, then two medium flowers and one small flower, making sure to apply water each time. Finish by inserting an almond in the center to secure the flowers.
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Check out this video!
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Ear of Corn
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With a pastry wheel, cut rectangles 18 cm (7 inches) long and 8 cm (about 3 inches) wide.
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Inside each rectangle, make 18 to 22 cuts lengthwise without cutting the dough through.
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Fold each rectangle in half, then in four as shown in the pictures.
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Open the griwech in two by pushing apart the two sides. Pull the top corner in the opening and pull it up. With a pastry wheel cut both ends into points and arrange the strips.
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Check out this video! And this video!
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Place the pastries on a tray. Cover with plastic wrap so they don't dry out.
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Repeat the process with the remaining dough.
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Hank
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Cut the flattened dough into big rectangles and pass them through a pasta machine using the spaghetti attachment to get fine and long strips.
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Place a bundle of “spaghetti” strips on your board and pinch it every 5 cm (2 inches).
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With a knife, cut where it was pinched. Press the ends so that the pastry does not open while frying.
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Check out this video (though she’s using the fettuccine attachment)!
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Place the pastries on a tray. Cover with plastic wrap so they don't dry out.
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Repeat the process with the remaining dough.
Syrup
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In the meantime, put the other cup of sugar in another saucepan and moisten it with 2 tablespoons of water. Put it on high heat at first then decrease the heat and caramelise the sugar until it becomes a nice amber colour. Be careful caramel is extremely hot!
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Gently pour the caramel over the sugar-water mixture. It will bubble at the beginning. Stir and add a few drops of lemon juice to prevent the sugar from crystallise. Add the flavor of your choice.
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Deep Frying
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Once all the pastries are shaped, deep fry them in batches over medium heat. Remember to adjust the temperature between batches. If the oil is too hot, they will brown too quickly without being cooked through.
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Remove from the oil using a slotted spoon and drain on a tray covered with paper towels to absorb any excess oil.
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Plunge the pastries in the warm syrup. Allow the pastries to soak for a few minutes till you get an amber-like colour. Drain then sprinkle both sides with toasted sesame seeds (optional).
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Keep uncovered for several hours till they are completely cooled, then store them in an airtight container.
Recipe 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.
What gorgeous griwech you have created Manu! Your photos are mouth watering and feel like I can reach through the screen and taste one now with my tea! Congrats on completing this month’s Daring kitchen challenge too! Pinned and shared!
Thank you you very much for tested griwech Manusmenu !Your griwechs are so beautiful ! So happy to learn that you liked this Algerian cake.