10 tablespoons butter (or margarine), melted
1 egg , beaten
1 tablespoon sugar
½ tablespoon baking powder
½ tablespoon white vinegar
1 tablespoon orange blossom water
1 pinch salt
½ cup water (more or less)
For the icing:
¾ cup honey
1 tablespoon orange blossom water
For the topping:
¼ cup sesame seeds
Equipment:
Stand mixer
Fluted pastry wheel
In the bowl of a stand mixer, add the flour, sugar, salt, baking powder and mix for 1 minute. Pour melted butter and beat for a few minutes until incorporated. Add the vinegar, orange blossom water, and beaten egg. Beat for 2 minutes to mix well while adding water to obtain a smooth dough. Cover the dough with plastic wrap and let stand 5 to 10 minutes. Form 3 to 4 balls. Spread each ball with a roller pin to a thickness of about ⅛ inch (3 mm). It is also possible to use a pasta roller. Cut small squares using a pastry wheel and make 4 to 5 incisions inside these rectangles. Alternatively, make the square cuts with the special mold or with the special griouech or chebakia pastry roller. Place a square in the left hand, then insert the pointing finger of the right hand between the odd strips (one strap in front, one strap behind, etc). Take the lower left corner and insert it inside the strips by picking it with your right thumb and pointing finger. Take the top right corner with the left hand and spread both hands outward to form a sort of elongated braid. Repeat the same operation with each ball of dough until there is no more dough. After all the griouech are formed, deep fry them over medium heat for about 1 minute. Turn them over halfway so both sides turn golden. Remove from the oil and drain on paper towel. Pour honey and orange blossom water in a saucepan. Cook over low heat for a few minutes to liquefy the mixture. Dip each griouech in melted honey and place in a large dish. Sprinkle both sides of each pastry with lightly roasted sesame seeds.