Take a stroll along Tunis's tree-lined Avenue Bourguiba around sunset as the populace is hurrying home from work or out to theaters and coffee shops and see round skillets filled with bubbling fat pushed out onto the sidewalk. Next to them robed men spread sheets of flaky warka pastry, twice the thickness of phyllo, adding a filling of canned tuna, parsley, and a pair of cracked eggs before the pastry is folded into a triangle, fried golden brown, wrapped in white paper, then delivered into the hands of a hungry patron for the equivalent of an American dollar. The happy diner lifts the package to his lips, and as he bites, yolk squirts all over his newly... More >>>