Blog de cuisine mère/fille

Griwech, Algerian pastry for The Daring Cooks’ July, 2015 Challenge

griwech4 - cuisine à 4 mains copie

 

For the July daring cooks challenge, Kouky from « Cuisine à 4 mains« ,challenged us to make Griwech, a popular Algerian dessert that is a full flavoured delicacy that has both a melt-in-the-mouth and a crispy texture

 Daring Cook’s réalisations:

Réalisations Griwechs- cuisine à 4 mains

Hello everyone!

My name is Kouky from  » Cuisine à 4 mains« , I have been a member of the daring kitchen since April 2011 . I had the pleasure of discovering a great deal of new techniques with the Daring Bakers .The group allowed me to improve my baking skills and discover a multitude of culinary treasures from across the globe.

For this month , I am excited to challenge you with the making of an Algerian pastry called Griwech
Griwech is an Algerian pastry prepared with a thinly flatened dough , shaped in different ways , then fried and coated in honey and finally sprinkled with sesame seeds.
Etymologically « griwech » in Algerian Arabic means » crunchy ». Indeed, the pastry is a full flavoured delicacy that has both a melt -in – the mouth and a crispy texture .
The pastry finds its roots in the western regions of Algeria, particularly in cities such as Oran and Tlemcen then later spread into the rest the country. It’s so popular that every year, a myriad of versions are introduced that makes this pastry a much loved and up to date treat .
Griwech is very much appreciated during religious celebrations, weddings and mainly during the Muslim fasting month of Ramadhan , where it’s often served with a glass of mint tea.
A similar version called chebakiya is found in the neighbouring Morocco but the latter Is slightly different as it contains almonds and ground spices
The fun part in the confection of this pastry is its endless versatility in terms of shapes , as it can be dressed into braids, cobs, flowers, bows….etc…
I would like to suggest three different recipies and a multitude of shapes for you to try, in addition to the homemade syrup that would be used to coat the griwech.
Are you ready ?
Enjoy!
griwech8- cuisine à 4 mains copie

Posting Date: July 14, 2015

Notes:

Frying instructions:

It is important to keep the oil at the correct temperature and fry the pastries in batches to give them room to puff and brown evenly. Oil that is too hot burns the outside of the pastry and leaves the inside underdone. If it is not hot enough , pastries cooks slowly and retain more grease. Before frying ,heat the oil to 365 degree F or 375 degree F ( 190 to 194 c) Use a frying thermometer to check and monitor the oil temperature.

 

Mandatory Items:

Please make griwech by using any suggested recipe or shape below

Variatizons allowed:

You can use other flavors to flavor honey, rose, vanilla …

Preparation time:

Depends on the shaping–about 3 hours, including the resting time of the dough , shaping and frying

Equipment required:

large bowl

Measuring cups & spoons

Food Processor or Stand Mixer – also optional, since you can make the dough by hand, although it takes more time

Rolling pin and/or Pasta roller/machine Pastry

pastry wheel

3 cookie cutters of the same design

Plastic Wrap/Cling film

Deep heavy saucepan, enough to hold at least 2-3-inches of oil or deep fryer

Deep fry thermometer, candy thermometer or any thermometer that will withstand and measure temperatures of up to 380 degrees

Metal large slotted spoon

Paper bags or paper towels

cooling rack.

Saucepan for the homemade honey

griwechs 11 - cuisine à 4 mains

Recipe 1 :

Servings:

25 -30 griwechs depending on the size

Preparation time:

15 mn + 1 hour for the rest time of the dough

Cooking time:

30 mn

Cooling time:

10 mn

Ingredients:

4 cups (500 gm) (17-2/3 oz) all-purpose (plain) flour, (spoon flour from bag and then level with knife)

2/3 cup (150 gm) (5 ¼ oz) butter, melted and cooled

1 large egg, lightly beaten

1/2 cup (125 ml) water

1 teaspoon (5 ml) sugar

1 pinch salt

1 teaspoon (5 gm) baking powder

1 teaspoon vanilla powder or vanilla extract

1 teaspoon of white vinegar

1 tablespoon orange blossom water

Saffron or yellow food coloring (optional)

Directions:

– In a large bowl, combine the dry ingredients: the flour, sugar, salt and baking powder

– Make a well and pour the melted and cooled butter , vinegar, orange blossom water and beaten egg

– Beat all by hand and gradually incorporate the flour by rubbing with the palms

griwechs 5 - cuisine à 4 mains

– Dissolve saffron or food coloring in a glass of water

-Gradually add water and continue kneading till you get a smooth and soft dough ( depending on the flour absorption capacity)

-Divide dough into several balls, wrap in a cling film and leave it to rest for at least 1 hour

Recipe 2 :

Servings:

25 -30 griwechs depending on the size

Preparation time:

15 mn + 1 hour for the resting time of the dough

Cooking time:

30 mn

Cooling time:

10 mn

Ingredients:

– 4 cups (500 gm) (17-2/3 oz) all-purpose (plain) flour, (spoon flour from bag and then level with knife)

– 1/2 cup (1 stick) (125 gm) butter, melted and cooled

– 1 large egg, lightly beaten

– 1 pinch of salt

– 1 teaspoon sugar

– 1 teaspoon (3 gm) instant yeast

– 1 teaspoon (5 gm) baking powder

-1 tablespoon of orange blossom water

– Warm water (about 150 ml (2/3 cup) depending on the flour absorption capacity)

Directions:

– In a large bowl, blend the flour, instant yeast, baking powder, sugar, salt and vanilla powder. Mix well.

griwech13- cuisine à 4 mains

– Make a well, add the melted and cooled butter, beaten egg and orange blossom water and mix well.

-Add warm water to the dough till you reach a smooth and firm result

Divide dough into several balls, wrap in a cling film and let rest for at least 1 hour

Recipe 3 :

Servings:

25 -30 griwechs depending on the size

Preparation time:

15 mn + 1 hour for the rest time of the dough

Cooking time:

30 mn

Cooling time:

10 mn

Ingredients:

1 cup = 250 ml

1 cup orange blossom water

2 tablespoons white vinegar

2 large egg whites

6 tablespoons (90 ml) oil

2 teaspoons (10 gm) baking powder

4 cups (500 gm) (17-2/3 oz) all-purpose (plain) flour, (spoon flour from bag and then level with knife)

a pinch of salt

Directions:

– In a large bowl place the orange blossom water, oil, vinegar, egg whites and salt.

griwech12- cuisine à 4 mains

– Mix well with a fork and add the sifted flour and baking powder .knead till you get a smooth and rather hard dough ( not too soft ).

-Divide dough to several balls , size of a tangerine, put them in a cling film and let rest for at least 1 hour

Processings

The braid (recipe 1 and 2)

griwechs 1 - cuisine à 4 mains

Ingredients

– Cornstarch

– Oil for frying

– Honey flavoured with orange blossom water

Toasted sesame seeds

Directions:

– Take a ball of dough and flatten slightly by hand.

– Sprinkle your board with corn flour. With a rolling pin, flatten the dough into 2 to 3 mm thickness . If you prefer crispy result , flaten it as thinly as you can . If not , leave it a bit thicker.

– With a pastry wheel , cut dough into rectangles of 10 to 12 cm long and 7-8 cm wide (larger or smaller depending on whether you prefer small or large pastries)

-Inside each rectangle, make 4 to 5 cuts lengthwise without cutting the dough through . This will result in 5 strips of 1 to 1.5 cm wide of attached dough.

griwech22 - cuisine à 4 mains

-Take one rectangle in the left hand

griwech20 - cuisine à 4 mains

-Pass Two fingers of the right hand between the odd strips (1 front strap, 1 strap behind etc …)

-Then pass thumb through and pinch the upper left corner of the rectangle and pull it gently between strips to slide down off the other side (see picture) This will result in a braided shape. Place the braids on a tray. Cover with plastic wrap so they will do not dry out.

-Repeat the process with the remaining dough

– Once all the pastries shaped , dip fry them in batches over medium heat . Remember to adjust temperature between batches . If the oil is too hot , they will brown quickly without being cooked through

-Once they are golden brown, flip over to cook the other side. Remove from oil using a slotted spoon and drain on a tray covered with paper towel to absorb any excess oil.

-Plunge the pastries in a warm honey , flavored with orange blossom water .allow the pastries to soak for few minutes till you get an amber -like color. Drain then sprinkle both sides with toasted sesame seeds

-Place in an airtight container .Keep uncovered for several hours till they are completely cooled.

The flower (recipe 2)

griwechs 2 - cuisine à 4 mains

Ingredients

– Cornstarch

– 1 egg white

– Whole Almonds

– Oil for frying

– Honey flavoured with orange blossom water

Directions

– Roll out the dough on a work surface dusted with cornflour and fold over like a wallet and flaten to make it thiner. you can use the pasta machine ( attachement one and two)

– Cut flowers using 3 cookie cutters of the same design, large, medium and small.

– Beat the egg white with a fork and start assembling the flowers

griwech15 - cuisine à 4 mains

– Place a large flower, brush with egg white.put a second large flower on top then two mediums and one small ,making sure to apply white egg each time . Finish by inserting an almond in the center to maintain the flowers.

– Heat oil in a deep fryer, then reduce heat and fry the flowers by sprinkling oil over with a spoon.this allows the flowers to puf and get golden brown colour. flip to cook the other side.

griwechs 6 - cuisine à 4 mains

-Drain on a paper towel .allow to cool then dip them in warm honey flavoured with orange blossom water . Let drain .

The ear of corn/Cob (recipe 2)

griwechs 9 - cuisine à 4 mains

Ingredients:

– Cornstarch for shaping:

– 1 egg white

– Oil for frying

– Honey flavoured with orange blossom water

Toasted sesame seeds

Directions:

– Roll out the dough on a work surface dusted with cornflour and fold over like a wallet . Flaten the dough again another 2 or 3 times to 2 mm a thickness

griwechs 10 - cuisine à 4 mains

 

– With a pastry wheel, cut rectangles of 18 cm long by 8 cm wide

Inside each rectangle, make 18 to 20 cuts lengthwise without cutting the dough through

– Fold each rectangle in half then in four as shown in the pictures

griwech19- cuisine à 4 mains

-Open the griwech in two by pushing apart the two sides

– Pull the top corner in the slot and pull it up

– With a pastry wheel cut both ends into points and arrange the strips

Place the pastries on a tray. Cover with plastic wrap so they don’t not dry out.

-Repeat the process with the remaining dough

Once all the pastries shaped , dip fry them in batches over medium heat . Remember to adjust temperature between batches . If the oil is too hot , they will brown quickly without being cooked through

griwechs 8 - cuisine à 4 mains

-Once they are golden brown, flip over to cook the other side. Remove from oil using a slotted spoon and drain on a tray covered with paper towel to absorb any excess oil.

-Plunge the pastries in a warm honey flavored with orange blossom water .Allow the pastries to soak for few minutes till you get an amber -like color. Drain then sprinkle both sides with toasted sesame seeds

-Place in an airtight container .Keep uncovered for several hours till they are completely cooled

 

The bow tie (1,2,3 recipe)

griwechs 4 - cuisine à 4 mains

Ingredients

– Cornstarch for shaping:

– 1 egg white

– Oil for frying

– Honey flavoured with orange blossom water

-Toasted sesame seeds

Directions:

-Roll out the dough on a work surface dusted with cornflour and fold over like a wallet . Flaten the dough again another 2 or 3 times then roll out to 2 mm a thickness

-with a pastry wheel, cut rectangles of 9 cm long by 4 cm wide

– cut small rectangles of 4 cm long and 1 cm wide

– Take the big rectangle and pinch it in the middle

-Brush one side of the small rectangle with white egg and wrap around the pinched area of the bigger rectangle to form a bow tie (see pictures below)

griwech14 - cuisine à 4 mains

-Place the pastries on a tray. Cover with plastic wrap so they don’t not dry out.

-Repeat the process with the remaining dough

– Once all the pastries shaped , dip fry them in batches over medium heat . Remember to adjust temperature between batches . If the oil is too hot , they will brown quickly without being cooked through

griwechs7 - cuisine à 4 mains

 

-Onces they are golden brown, flip over to cook the other side. Remove from oil using a slotted spoon and drain on a tray covered with paper towel to absorb any excess oil.

-Plunge the pastries in a warm honey flavored with orange blossom water .Allow the pastries to soak for few minutes till you get an amber -like color. Drain then sprinkle both sides with toasted sesame seeds

 

The rose: (recipe 3)

griwechs 3 - cuisine à 4 mains

Ingredients

– Cornstarch for shaping:

– Oil for frying

– Honey flavored with orange flower water

-Pistaches Crushed

Directions:

-On a slightly cornfloured board , stretch a ball of dough lengthwise using a rolling pin .flaten as thinly as possible to get long strips. Use pasta machine if available.

– With a pastry wheel, cut long strips of desired width .place them on a tray and cover with plastic film so that the dough does not dry out.

– Prick the end of each strip with a fork. Wrap a two prong fork with one end of the strip while holding the other end with the hand .Deep fry and keep rolling the strip around the fork to get a beautiful rose shape. Remove from oil when it is lightly browned.

– Drain on a tray lined with paper

griwech21 - cuisine à 4 mains

 

– Plunge the pastries in a warm honey flavored with orange blossom water .Allow the pastries to soak for few minutes till you get an amber -like color. Drain then sprinkle both sides with Crushed pistachios.

 

Hank: (recipe 1, 2)

griwech9 - cuisine à 4 mains

Ingredients

– Cornstarch for shaping:

– Oil for frying

– Honey flavored with orange flower water

Directions:

-Roll out the dough on a work surface dusted with cornflour and fold over like a wallet .flaten the dough again another 2 or 3 times to 2 mm a thickness. Cut into big retangles.

– sprinkle thesurface with cornflour and pass one rectangle through the pasta machine using the spaghetti attachemen to get fine and long strips.

-Place a bundle of spaghetti strips on your board and pinch it every 5cm

-With A knife cut where it was pinched.Press the ends so that the pastry does not open while frying.

griwech16- cuisine à 4 mains

 

-Place the pastries on a tray. Cover with plastic wrap so they don’t dry out.

-Repeat the process with the remaining dough

– Once all the pastries shaped , dip fry them in batches over medium heat . Remember to adjust temperature between batches . If the oil is too hot , they will brown quickly without being cooked through

-Onces they are golden brown, flip over to cook the other side. Remove from oil using a slotted spoon and drain on a tray covered with paper towel to absorb any excess oil.

-Plunge the pastries in a warm honey flavored with orange blossom water .Allow the pastries to soak for few minutes till you get an amber -like color. Drain.

 

The Windmill (recipe 3)

griwech10 - cuisine à 4 mains

Ingredients

– Cornstarch for shaping:

– 1 egg white

– Oil for frying

– Honey flavored with orange flower water

Directions:

– Roll out the dough on a work surface dusted with cornflour and fold over like a wallet .spread the dough again another 2 or 3 times.

– Then flaten it very thinly

– Cut into 10 cm squares

-With a pastry wheel make four diagonal incisions at each corner making sure not to reach the centre of the square.

griwech23 - cuisine à 4 mains

 

– Brush the surface with egg white

– fold one half corner into to the centre, skip the other half corner and fold the folowing to the middle of the square.Continue folding every odd corner to get a windmill form. Press the center to maintain the shape.

-Place the pastries on a tray. Cover with plastic wrap so they don’t dry out.

-Repeat the process with the remaining dough

– Once all the pastries shaped , dip fry them in batches over medium heat . Remember to adjust temperature between batches . If the oil is too hot , they will brown quickly without being cooked through

Plunge the pastries in a warm honey flavored with orange blossom water .Allow the pastries to soak for few minutes till you get an amber -like color. Drain.

 

Homemade honey preparation:

miel2

Industrial honey can be bought from any regulat store. Traditionally , orange blossom water or rose water are added to honey to flavour and dillute it.

The latters can be purshased from middle-East/ethnic stores

eau de fleur d'oranger copie

 

But if you have difficulty finding them you can dilute the honey by adding water and vanilla , or just water.

Here is a homemade recipe if you wish to prepare it yourself:

 

Ingredients:

2 cups (500 ml) (400 gm) ( 14 oz) sugar
1 cup (250 ml) water
few drops of lemon (important)
aroma (vanilla, rosewater, orange flower …. etc)

Directions:

– Mix a cup of sugar and 1 cup water and place in a saucepan over medium heat.

miel3

– In the meantime ,put the other cup of sugar in another saucepan, moisten it with 2 tablespoons of water, put on high heat at first then decrease and caramelize.

miel4

– Pour the caramel gently over the sugar-water mixture. it will bubble at the beginning. Stir and add a few drops of lemon juice to prevent crystallization of the sugar and the flavor of your choice. Leave over medium heat for ten minutes then turn off.

miel1

NB:

The Caramelisation of the sugar is optional. Its purpose is to provide the homemade honey its typical amber colour . you can choose to avoid this step and just mix sugar with water.
-Do not heat up the honey for too long as It will thicken more as it cools.

 

 

Storage & Freezing Instructions/Tips:

– 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.

Additional Information:

Here are some useful links for vidéos:

Disclaimer:

The Daring Kitchen and its members in no way suggest we are medical professionals and therefore are NOT responsible for any error in reporting of “alternate baking/cooking”. If you have issues with digesting gluten, then it is YOUR responsibility to research the ingredient before using it. If you have allergies, it is YOUR responsibility to make sure any ingredient in a recipe will not adversely affect you. If you are lactose intolerant, it is YOUR responsibility to make sure any ingredient in a recipe will not adversely affect you. If you are vegetarian or vegan, it is YOUR responsibility to make sure any ingredient in a recipe will not adversely affect you. The responsibility is YOURS regardless of what health issue you’re dealing with. Please consult your physician with any questions before using an ingredient you are not familiar with. Thank you!
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Tags: Griwech,pâtisserie orientale  algérienne ,, ,,,, chebakiya
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Une Réponse

  1. Merci pour une excellente recette. Griwech est venu délicieux

    27 janvier 2017 à 11:51

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