Griwech, Algerian pastry

Instructions

Make the griwech dough.

1. In a large bowl add the flour, previously sifted, together with the melted butter and egg. Mix lightly with the help of your hands.
2. Add sugar together with the baking powder, yeast and salt. Mix with both hands and rub the mixture until a gritty texture is obtained.
3. Pour vinegar, vanilla and orange blossom water. Mix again.
4. Start adding the water slowly and mix it together. We will knead and observe how the dough behaves.
5. The texture should be easy to handle and very pleasant to the touch. There should not be a hard and brittle dough, on the contrary, it should be soft.
6. Knead until a smooth and soft dough is obtained. Remember that rest times, always covering the dough to prevent it from drying out, help a lot and allow us to make the kneading process much easier.
7. Once the dough is ready, place it in a bowl, cover with film and leave to stand for 1 hour at room temperature.

Stretch the dough.

1. Place the dough on a surface lightly sprinkled with cornstarch and roll it out. We'll shape a rectangle.
2. Fold the dough in three parts, like a triptych, and stretch the dough again.
3. Divide into two equal parts. Cover with film, individually, and let stand for 10 minutes.
4. We stretch one half and reserve the other half, covered with the film.
5. Lightly sprinkle the surface of the dough with cornstarch and stretch the dough to shape a rectangle of approximately 12,5 x 20 inches / 32 x 50 cm (for 18 pieces) or 17,7 x 24 inches / 45 x 60 cm (for 24 pieces)
6. With the help of a paste cutter, we cut the edges to level the rectangle.
7. Divide the piece into rectangles of approximately 4,3 x 6,7 inches / 11 x 17 cm each.
8. Make parallel cuts inside each rectangle without reaching the edge. We will make a minimum of 12 cuts. The more we do, the more beautiful the final result will be (within a limit).

Shape griwech.

1. Fold the piece joining the corners in the same way as if we were closing a book.
2. Fold back in the same process. Slightly seal the ends.
3. Insert one end through the hollow between the strips and pull it out. You'll appreciate this much better in the video.
4. Cut one of the ends into a beak shape or seal to join. Repeat the process with the rest of the pieces.

Fry griwech.

1. Pour the sunflower oil into a medium saucepan, if it's tall, better.
2. Place it in medium heat and leave until it reaches 300ºF.
3. Fry the griwech in pairs. I recommend you move them from time to time, carefully, and bathe them constantly with oil using a spoon.
4. We rotate them from time to time to get a beautiful golden brown over the entire surface.
5. Remove, drain and place on absorbent paper.
6. Repeat the process with the rest of the pieces.

Dip in honey.

1. In a saucepan add the honey together with the water and orange blossom water.
2. Place in medium heat and leave until it begins to boil. Once at this point, cook about 30 seconds and remove from the heat.
3. Dip the griweches in honey or brush to cover the entire surface.
4. Place on a rack, sprinkle with toasted sesame and repeat with the rest.

Notes

• Why do you specify what we can get from 18-24 pieces? There's a lot of difference. Yeah, that's right. The first batch I stretched and cut, I followed the process that specified the recipe. But in the second batch I decided to stretch them more to get a much thinner thickness (this part is not in the video, but I leave it in photos). I liked the second result much better because it keeps its crunchy texture with the passing time, and it is lighter when tasted. The next picture is from the second batch I made with the thinnest dough.
  
• The quantity of orange blossom water is indicative. I tell you this because depending on whether it is natural or chemical, the flavor potency will be higher or lower.
• The kneading process is a bit long since we have to add the water little by little at the same time that we develop gluten. Do not hesitate to rest, always covering the dough, to facilitate this process and make it more enjoyable.
• When we have to stretch the dough, remember that it will always be better after a rest. When working the dough we make it tense and this makes the stretching process difficult. You will notice that it contracts after stretching.
• Although using dry baker's yeast is a dough that does not have to rise, it only requires a rest period. The use of this one favors that the griwech remain more puffy after frying, unlike the chebakia that do not carry this ingredient and remain flatter.
• You can add some spices if you want like aniseed or cinnamon.
• Depending on how much you stretch the dough, this will be the result in terms of texture. Creating 18 pieces the thickness will be a little bit thicker and the texture will be crisp on the outside and slightly tender on the inside, you will notice that they acquire volume. If we create 24 pieces, the texture will be super crunchy.
• If you don't like honey, although if you decide to prepare this sweet I imagine that this option is not viable, you can prepare a light caramel bath.
• They can be stored for a long time in a glass bell or airtight container. If the weather is very hot, it is best to refrigerate them in an airtight container.

Archivado en

• Breakfast
• Honey
• Orange blossom water
• White sesame