Moroccan cuisine · Desserts & Sweets

Griwech

Lattice-cut dough ribbons, fried until crisp, soaked in honey and sprinkled with sesame seeds.

Ingredients · for 8 servings

• 500 g flour
• 1 egg
• 60 g butter
• 1 tsp salt
• 1 tbsp vinegar
• 2 tbsp orange blossom water
• 200 ml lukewarm water
• 400 g honey
• 80 g sesame seeds
• 800 ml oil, for frying

Instructions

1. Knead the flour and salt with the egg, melted butter, vinegar, 1 tbsp orange blossom water and the water for 10 min. into a smooth, firm dough; cover and rest for 1 hr.
2. Roll out the dough in batches very thinly and cut into rectangles of about 8 × 5 cm.
3. Make five lengthwise cuts in each rectangle with a knife, without cutting through the edges, then flip the strip and pull it through the cuts to form a lattice.
4. Heat the frying oil to 165°C and fry the lattices in batches for 3–4 min., turning once, until evenly golden brown and firm.
5. Warm and thin the honey with the remaining orange blossom water and 2 tbsp water, and toast the sesame seeds in a dry pan for 2 min.
6. Dip the hot griwech in the honey for 1 min., drain on a wire rack, sprinkle immediately with sesame seeds and let cool.