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Griwech - a popular Algerian pastry, deep fried and dipped in a caramelized syrup.

Course Dessert
Cuisine Algerian
Prep Time 1 hour 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings 25 -30



  • 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


  • 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


  1. In a large bowl, mix together the flour, instant yeast, baking powder, sugar and salt.
  2. Add the melted and cooled butter, beaten egg, vanilla extract and orange blossom water and mix well.
  3. Add enough warm water to get a smooth dough.
  4. Divide the dough into 6 balls and let them proof for at least 1 hour.


  1. 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.
  2. Braid
  3. 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.
  4. 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.
  5. 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.
  6. Check out this video!
  7. Place the braids on a tray. Cover with plastic wrap so they will not dry out.
  8. Repeat the process with the remaining dough.
  9. Flower
  10. Cut flowers using 3 cookie cutters (large, medium and small) of the same design.
  11. 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.
  12. Check out this video!
  13. Ear of Corn
  14. With a pastry wheel, cut rectangles 18 cm (7 inches) long and 8 cm (about 3 inches) wide.
  15. Inside each rectangle, make 18 to 22 cuts lengthwise without cutting the dough through.
  16. Fold each rectangle in half, then in four as shown in the pictures.
  17. 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.
  18. Check out this video! And this video!
  19. Place the pastries on a tray. Cover with plastic wrap so they don't dry out.
  20. Repeat the process with the remaining dough.
  21. Hank
  22. Cut the flattened dough into big rectangles and pass them through a pasta machine using the spaghetti attachment to get fine and long strips.
  23. Place a bundle of “spaghetti” strips on your board and pinch it every 5 cm (2 inches).
  24. With a knife, cut where it was pinched. Press the ends so that the pastry does not open while frying.
  25. Check out this video (though she’s using the fettuccine attachment)!
  26. Place the pastries on a tray. Cover with plastic wrap so they don't dry out.
  27. Repeat the process with the remaining dough.


  1. Put 1 cup of sugar and 1 cup of water in a saucepan and let the sugar melt over medium heat.
  2. 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!
  3. 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.
  4. Cook over medium heat for ten minutes then turn the fire off.

Deep Frying

  1. 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.
  2. Once they are golden brown, flip over to cook the other side.
  3. Remove from the oil using a slotted spoon and drain on a tray covered with paper towels to absorb any excess oil.
  4. 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).
  5. 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.