The Bambalouni I grew up eating — memory as a review

I grew up eating Bambalouni and have strong opinions shaped by memory. The version here triggered that recognition in the first bite — the fiery and aromatic was right, dried rose petals was handled the way it should be.

Tunisian cuisine is the spiciest of the Maghreb cuisines thanks to the importance of harissa. Growing up it was always a market food stall, which shaped my reference point entirely. Celtia beer alongside it is the only way it makes sense to me. It's hard to be objective about food you have emotional history with, but objectively: this is very good.