The Turkish Dessert - Tulumba and recipe

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18 Jan 2024

Tulumba is a popular dessert in various Middle Eastern and Mediterranean cuisines. Its origins can be traced back to the Ottoman Empire, where it was a favorite sweet treat. The dessert has evolved over time and has become a cherished delicacy in many countries.
The word "tulumba" is believed to have Turkish origins, and the dessert itself is sometimes referred to as "tulumba tatlisi" in Turkish. It is known by different names in various regions, such as "bamiyeh" in Arabic-speaking countries and "tulumba tatlisi" in Greece.

The basic ingredients for making tulumba include flour, water, eggs, and butter. The dough is piped or extruded into hot oil in the shape of small, cylindrical tubes. Once fried to a golden brown color, the tubes are soaked in a sugar syrup, which imparts sweetness and moisture to the dessert.

Tulumba is often served during festive occasions, celebrations, and special events. It has a unique texture – crunchy on the outside due to frying and syrup-soaked and soft on the inside. The cylindrical shape and the syrupy sweetness make tulumba a delightful and visually appealing dessert.

Throughout the centuries, the recipe for tulumba has been adapted and customized in various regions, leading to different variations of the dessert. It has become a staple in the dessert repertoire of many cultures, each adding its own twist to the traditional recipe.
Today, you can find tulumba in bakeries and sweet shops across the Middle East, Mediterranean, and parts of Eastern Europe. Its popularity has transcended cultural boundaries, making it a beloved dessert enjoyed by people around the world.

Recipe;

Here's a basic recipe for making tulumba dessert. Keep in mind that there might be variations in ingredients and proportions based on regional preferences.

Ingredients:
For the Dough:

1 cup water
1 cup all-purpose flour
1/2 cup unsalted butter
4 large eggs
A pinch of salt

For Frying:

Vegetable oil for frying

For the Sugar Syrup:

2 cups granulated sugar
1 cup water
1 tablespoon lemon juice (optional)

Instructions:

1. Prepare the Sugar Syrup:

In a saucepan, combine sugar and water for the syrup.
Bring the mixture to a boil over medium heat, stirring until the sugar dissolves.
Reduce the heat and let it simmer for about 10-15 minutes until the syrup thickens slightly.
If using lemon juice, add it to the syrup, then remove from heat and let it cool.

2. Make the Dough:

In a medium-sized saucepan, combine water, butter, and a pinch of salt.
Bring the mixture to a boil, then reduce heat and add the flour all at once, stirring continuously until the mixture forms a smooth dough and pulls away from the sides of the pan.
Remove from heat and let the dough cool slightly.
Add the eggs one at a time, beating well after each addition until the dough is smooth.

3. Heat the Oil:

Heat vegetable oil in a deep pan or pot to about 350°F (180°C).

4. Shape and Fry the Tulumba:

Transfer the dough into a pastry bag fitted with a star tip.
Pipe small, cylindrical shapes (about 3 inches long) directly into the hot oil, cutting the dough with scissors.
Fry until golden brown, turning occasionally to ensure even cooking.
Remove the fried tulumba with a slotted spoon and place them on a paper towel to absorb excess oil.

5. Soak in Sugar Syrup:

While the tulumba is still warm, dip each piece into the prepared sugar syrup, ensuring they are fully coated.
Allow them to soak for a few minutes, absorbing the syrup.

6. Serve: