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[fbl_login_button redirect="" hide_if_logged="" size="large" type="continue_with" show_face="true"]With each mouthful of this bakery’s sublime sweets, the hand shoots to the face, expecting drips of honey or debris of pastry. But the tiny bundles — including basbousa (semolina and rosewater syrup), borma (crisp strands of dough around pistachios), and warbat (flaky dough around creamy hazelnut) — are too tightly packed, too expertly composed to allow for crumbs.
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