Griwech

What we know so far

Griwech are the twisted, knotted honey pastries of Algeria: a short dough of flour, butter or smen and orange-blossom water, rolled thin, cut into a fringe of strips, folded and looped through itself into a flower or a bow, fried until crisp and golden, then dipped in warm honey and scattered with sesame. They are made in big trays for Ramadan, Eid and weddings and stacked in pyramids on the sweet table. The shaping takes practice; the taste is crunch and honey.

The draft was written from 2 published sources and holds 11 ingredients and 8 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

1. Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
2. Photograph your own, so the page carries a real picture instead of somebody else's.
3. Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting