Griwech

Combine flour, baking powder, and salt in a large bowl. Add eggs, oil, and orange blossom water. Gradually add warm water, kneading until a firm, smooth dough forms that does not stick to your hands. Rest for 20 minutes under a damp cloth.

Divide the dough into small portions. Roll each portion paper-thin on a lightly floured surface, aiming for almost translucent thickness. This thinness is key to achieving the crispy, delicate texture.

Using a pastry wheel or sharp knife, cut the thin dough into strips about 3cm wide and 15cm long. Make 3-4 parallel slits lengthwise through each strip, leaving the ends connected.

To form the rosette shape, carefully thread one end of the strip through the slits, pulling gently to create a twisted, flower-like form. Handle delicately as the thin dough tears easily. The shape should be open and airy.

Heat vegetable oil to 170°C (340°F). Gently lower the shaped pastries into the oil 2-3 at a time. Fry for 2-3 minutes, turning once, until golden and crispy. They cook quickly due to their thinness.

Prepare the syrup by warming honey with water and lemon juice until fluid. Dip the hot fried pastries into the warm syrup for 30 seconds, turning to coat all surfaces. Let excess drip off.

Place the syrup-coated griwech on a wire rack and immediately sprinkle generously with toasted sesame seeds while the syrup is still sticky. Let cool completely until the syrup sets to a glossy finish.