Debla

What we know so far

Debla (oudnin el kadhi, "the judge's ears") is the Tunisian Ramadan and wedding pastry that looks like a rose: a firm egg dough rolled paper-thin, cut in long ribbons, wound round a fork straight in the hot oil so it fries into a curled flower, then dipped in a thick honey or sugar syrup scented with orange-flower or rose water and sprinkled with sesame or crushed nuts. Every family has its shape; some pinch them into ears, Libya makes them too. They are crisp, sticky and small enough to eat by the handful with coffee.

The draft was written from 2 published sources and holds 9 ingredients and 6 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