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Greek doughnuts

peelmeagrape | Jan 23, 2006 02:45 PM

In the culinary wasteland of the town where I went to college, there was a lone chowish destination: a wonderful mom 'n pop Greek bakery. My favorite thing on the menu were what I can best describe as a Greek doughnut. I think the name for them is "touloumbes" (there was never a sign so I have no idea about the correct spelling). They were sort of rectangular with regularly spaced ridges along their sides. It was as though they'd been piped out of a pastry bag through a giant tip. They were deep fried and coated in a honey syrup, but the truly delightful thing is that there was a pocket of that same syrup *inside* them - making for verrrry messy eating on the walk home. The bakery also made little similar doughnuts, roughly the size and shape of golf balls, but without the syrup pocket inside. These used to hold me over in a pinch if they were out of the rectangular ridged ones.

Does anyone know where I can find the ridged doughnuts? I struck out at Athans and Rotisserie Farm Grill.

Also, if anyone knows where I can get good (very creamy/custardy/slightly gelatinous) galactaboureko I would appreciate it. (I think RFG's is a travesty...waaaaaay too dry and too much philo.)

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