Griwech (Algerian Fried Honey-Sesame Pastry Twists)

Griwech are golden fried pastry twists dipped in honey syrup and sprinkled with sesame seeds, a staple of Algerian celebrations and Ramadan tables. They’re crisp, sticky, and impossible to eat just one of.

Ingredients

• 2 cups (250g) all-purpose flour
• 1 egg
• 2 tbsp melted butter
• 1/2 tsp baking powder
• Pinch of salt
• 1/4 cup (60ml) orange blossom water
• Water, as needed
• Vegetable oil, for frying

For the honey syrup

• 1 cup (340g) honey
• 1 tbsp orange blossom water
• 2 tbsp sesame seeds, toasted

Instructions

1. Make the dough
   Mix the flour, baking powder, and salt in a bowl. Add the egg, melted butter, and orange blossom water. Bring together with a little water as needed to form a firm, smooth dough.
2. Rest the dough
   Cover and let rest for 20 minutes.
3. Shape the twists
   Roll the dough thin and cut into strips about 1 inch wide and 6 inches long. Make two slits down the center of each strip and pull one end through to form a twist.
4. Fry until golden
   Heat oil to 350F (175C) in a deep pot. Fry the twists in batches for 2-3 minutes until golden brown. Drain on paper towels.
5. Warm the honey
   Gently warm the honey with the orange blossom water in a small saucepan until runny.
6. Dip and coat
   While still warm, dip the fried twists into the honey and sprinkle immediately with toasted sesame seeds.

Griwech keep at room temperature for about a week, though they rarely last that long.