The main is often a squat oblong with ridges down the edges. The latter is sort of a blob of funnel cake, the strands of dough in loose bumpy swirls. Both are swamped in syrup, immoderately sweet, sticky instead of rather crisp. The Salout relatives’s treasured recipes are classified as https://bookmarkworm.com/story18023513/the-best-side-of-beef-koobideh-kebab-in-los-angeles