i finally figured out that the little dough rounds that have me completely in love at nasr are called bamieh.
their version contains saffron in the dough and, i dare say, potentially a little saffron in the honey syrup. they said that rather than a soak, they actually fill the deep fried ovals with the syrup to infuse it from the inside out.
from what i can gather, most recipes don't call for saffron and soak rather than fill with syrup.... does anyone have any more extensive experience with this then me? i'd love to find more bakeries and see if they do a better version than the one at nasr.
ps. i tried the bakery in the same plaza as nasr... but it was a disappointment without the saffron adding to its complexity.
Updated 1 day ago | 54
Updated 2 days ago | 19
Updated 6 hours ago | 18
Updated 5 hours ago | 19
Updated 1 day ago | 29