MoroccoGriouech (qrichlat, honey-dipped fried pastries)
Arabic name قريشلات مغربية
Original name Griouech / Qrichlat
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Ingredients (10)
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Method
Mix the dry ingredients (flour, semolina, sugar, baking powder) in a mixing bowl, then add the melted butter, eggs and orange blossom water.
Knead everything together, adding water gradually, until you have a firm yet soft dough, then leave it to rest for a while, covered.
Roll out the dough to a medium thickness and cut it into small squares or diamonds, then score a few small slits in the centre of each piece to help it puff up during frying.
Deep-fry the pieces in plenty of hot oil over medium heat until puffed, golden and crisp all over.
Dip the hot pieces straight into warm honey or syrup, then lift them out and sprinkle with toasted sesame; these small crunchy sweets are among Morocco’s best known, associated with Ashura and also enjoyed as an after-school snack for children.
