Bambalouni

What we know so far

Bambalouni is the doughnut of the Tunisian seaside, the ring of yeast dough stretched by hand, fried in a wide pan of oil until it puffs golden and rolled in sugar while still hot, sold from stalls at Sidi Bou Said and on every beach in summer, and eaten at four o'clock with mint tea. The name comes from the Italian bomboloni, one of the many things Sicily and Italy left in Tunisian kitchens, but the Tunisian version is a light, airy ring with no filling, closer to a ftira than to a filled Italian doughnut. It has to be eaten within the hour; it is never as good cold.

The draft was written from 2 published sources and holds 9 ingredients and 7 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

1. Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
2. Photograph your own, so the page carries a real picture instead of somebody else's.
3. Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting