Griouech
This Griouech variation emphasizes flower-like folded strips of dough coated in warm honey and sesame. The pastry should be crisp at the edges, tender inside the folds, and perfumed with orange blossom so it tastes celebratory without feeling heavy.
π Recipe adapted from Wikidata (Dish)
π¨βπ³ Instructions
Combine flour, sesame, butter, anise, blossom water, leavening, salt, and water into a smooth dough.
Rest, roll thinly, cut into strips, and weave or fold each piece into a loose rosette shape.
Fry until amber and crisp, turning carefully so the folds cook evenly.
Dip in warm lemon-scented honey, drain off the excess, and sprinkle with sesame before serving.
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