Tunisian desserts recipes
4 Tunisian desserts recipes, each written for this site and each saying what its method turns on.
- Assidat Zgougou, sourced from Tunisia. The pine seed is ground and then strained through muslin, because the husk will never soften. vegetarian.
- Bambalouni, sourced from Tunisia. A hole is pushed through with the thumb and widened by spinning it on the finger, so the ring is thin and uneven. vegetarian.
- Makroudh, sourced from Tunisia. The filled rope is cut on the diagonal, which is where the diamond shape and the name come from. vegetarian.
- Mesfouf, sourced from Tunisia. Steamed three times with the grains rubbed between the hands in between, and finished sweet rather than savoury. vegetarian.
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