Moroccan · Pastry

Griwech (Festive Honey-Sesame Ribbons)

Griwech are lattice-cut ribbons of sesame dough, twisted through themselves, deep-fried until crisp and golden, then bathed in warm honey and showered with toasted sesame. Piled high on trays at weddings, Eid and Ramadan tables, they crackle and shatter sweetly, a Maghrebi cousin of chebakia with a more delicate, open weave.

Prep: 45 min
Cook: 30 min
Total: 75 min
Serves: 10
Level: Advanced

Ingredients

400 g flour
3 tbsp toasted sesame seeds, plus extra to finish
1 egg
3 tbsp oil, plus more for frying
1 tbsp vinegar
1/2 tsp baking powder and a pinch of salt
About 120 ml warm water
400 g honey
1 tbsp orange-blossom water

Method

1

Make the dough

Mix flour, sesame, baking powder and salt, work in the egg, oil and vinegar, then add warm water to a smooth, firm dough; rest 30 minutes.
2

Roll and cut

Roll the dough thin, cut into rectangles, then make several parallel slits in each and pull them open into a lattice.
3

Shape

Push one end of each piece through a central slit and twist to open the lattice into the classic griwech shape.
4

Fry

Deep-fry in moderately hot oil, turning, until crisp and golden, then lift out and drain briefly.
5

Dip in honey

While still warm, plunge each piece into warm honey scented with orange-blossom water, lift out to drip, and scatter with sesame.

Chef's tips

Roll the dough thin so the ribbons fry crisp and light rather than doughy.
Keep the honey warm and runny for dipping; cold honey barely coats and leaves the ribbons sticky-heavy.
Dip while the fried pieces are still warm so they drink up just the right amount of honey.

Frequently asked questions

How is griwech different from chebakia?

Both are honey-dipped fried sweets, but chebakia is folded into a rose shape and heavily spiced with anise and cinnamon, while griwech is a lighter, plainer sesame lattice.

How long do they keep?

Stored in an airtight tin they keep crisp for a couple of weeks, making them a staple to prepare ahead for Ramadan and Eid.