Fried pastries are a delicate matter, both literally and figuratively. people are particular, even passionate, about things like flake, crumb, and chew, and granulated versus powdered sugars. Families, cities, entire nations insist upon their unique patisserie, the best one, the only one, the right way.
There’s no sense arguing; just keep chewing.
I present to you the humble bombolouni of Sidi Bou Said, in Tunisia:
Ragged edges, thick crunch, airy interior, served piping hot between pastry papers,
To be eaten with gusto, and gratitude.
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