Delicious Tulumba Dessert: A Traditional Turkish Recipe

Ingredients

1 cup water
1 cup all-purpose flour
4 large eggs
2 tablespoons unsalted butter
1 tablespoon granulated sugar
1/4 teaspoon salt
2 cups vegetable oil, for frying
1 1/2 cups granulated sugar, for syrup
1 cup water, for syrup
1 teaspoon lemon juice, for syrup

Steps and instructions

In a saucepan over medium heat, combine 1 1/2 cups granulated sugar and 1 cup water. Stir until sugar is dissolved.
Add 1 teaspoon of lemon juice to the sugar mixture, stir, and bring to a boil. Lower the heat and let it simmer for about 20 minutes. This will form a light syrup. Remove from heat and set aside to cool.
In another saucepan, combine 1 cup water, 2 tablespoons unsalted butter, 1 tablespoon granulated sugar, and 1/4 teaspoon salt. Bring the mixture to a boil over medium heat.
Once the mixture is boiling, add 1 cup of all-purpose flour all at once while stirring continuously. Continue to cook and stir until the dough forms into a ball and pulls away from the sides of the pan.
Remove the dough from heat and let it cool for a few minutes. Then, add the eggs one at a time, beating well after each addition until fully incorporated. The dough should become smooth and glossy.
Transfer the dough to a pastry bag fitted with a large star tip. Squeeze out 2-inch lengths of the dough onto a parchment-lined baking sheet, cutting with a knife when each one is long enough.
Heat 2 cups of vegetable oil in a large, deep skillet over medium-high heat. Once the oil is hot, fry the dough pieces a few at a time, turning occasionally, until they are golden brown and puffed.
Remove the fried tulumbas with a slotted spoon and drain on paper towels.
While still warm, dip the tulumbas into the cooled syrup, making sure each one is fully coated. Let them sit for a few minutes to absorb the syrup.
Transfer the syrup-soaked tulumbas onto a serving plate. Serve at room temperature.

Tools for making

Saucepan - For making the syrup and dough.
Skillet - A large, deep skillet for frying the tulumbas.
Pastry Bag - Used to pipe the dough onto the baking sheet.
Star Tip - A large star-shaped tip to create the characteristic shape of the tulumbas.
Knife - For cutting the dough into desired lengths.
Slotted Spoon - To remove the fried tulumbas from the oil.
Paper Towels - For draining the fried tulumbas.
Parchment Paper - To line the baking sheet and prevent sticking.

Recipe variations

Adding a touch of vanilla extract or rosewater to the dough for extra flavor.
Instead of all-purpose flour, using bread flour for a slightly denser texture.
Replacing the vegetable oil with coconut oil or canola oil for frying.
For a gluten-free version, using a gluten-free flour blend instead of all-purpose flour.
Adding ground cinnamon or cardamom to the syrup for a spiced twist.
Stuffing the tulumbas with sweetened whipped cream or a custard filling before frying.
Using honey or maple syrup instead of granulated sugar in the syrup for a different flavor profile.
Dusting the finished tulumbas with powdered sugar or cocoa powder for added sweetness.
Adding some finely chopped nuts, such as pistachios or walnuts, to the dough for a crunchy texture.
Making mini tulumbas by piping smaller lengths of dough and reducing the frying time accordingly.

Recipe overview

Get ready to delight your taste buds with Tulumba, a sweet and crispy dessert that hails from the kitchens of the Middle East and Balkans. This recipe will guide you in creating these irresistible, syrup-soaked fried dough treats right at home. The process involves making a choux-like dough, shaping it into small cylinders using a pastry bag, then frying until golden brown. The final, crucial step includes soaking the crispy pastries in a light, lemony syrup, allowing them to absorb the sweet liquid and become wonderfully juicy inside. Perfect for festive occasions or as a satisfying end to a family meal, Tulumba is a dessert that will surely impress. Enjoy the cooking journey and savor the sweet results!

Common questions

Can I make tulumba without a pastry bag? Yes, you can use a large ziplock bag and cut off one corner to create a makeshift pastry bag.
How do I know when the syrup is ready? The syrup should have a thin consistency and coat the back of a spoon. It should be slightly sticky and not too thick.
Can I use a different type of oil for frying? Yes, you can use other vegetable oils such as canola or sunflower oil.
How long can I store the tulumbas? Tulumbas are best when consumed fresh. However, you can store them in an airtight container at room temperature for up to 2 days. They may lose some crispness over time.
Can I freeze tulumbas? Yes, you can freeze the unfried dough. Place the piped dough on a baking sheet and freeze until solid. Once frozen, transfer to a freezer bag or container. When ready to fry, thaw the dough and proceed with the frying instructions.
Can I double the recipe? Yes, you can double or halve the recipe as needed. Just make sure to adjust the ingredient quantities accordingly.

Serving dishes and utensils

Pastry Bag - A pastry bag is essential for piping the dough onto the baking sheet in the desired shape.
Star Tip - The star tip is a nozzle that is attached to the pastry bag to create the distinctive shape of the tulumbas.
Large Deep Skillet - A large, deep skillet is needed for frying the tulumbas in hot oil.
Slotted Spoon - A slotted spoon is useful for removing the fried tulumbas from the oil, allowing excess oil to drain.
Parchment Paper - Parchment paper is used to line the baking sheet, preventing the dough from sticking and making it easier to transfer the tulumbas to the serving plate.
Paper Towels - Paper towels are necessary for draining the fried tulumbas and removing excess oil.
Serving Plate - A serving plate is where the syrup-soaked tulumbas will be arranged and presented for serving.

Origin stories

Tulumba is a delectable dessert that has won the hearts of sweet lovers across the Middle East, Balkans, and the Mediterranean region. While the exact origins are somewhat blurred in the sands of time, the name "Tulumba" indicates possible Turkish roots, as it translates to "pump" in Turkish, reflecting the pumping action used in making these delightful sweet treats. This deep-fried dessert, soaked in syrup, finds a special place in Turkish, Greek, and Arabic cuisines, and is traditionally served at festive times and gatherings. Its texture, a perfect balance between crunchy on the outside and soft on the inside, coupled with its distinctive ridged shape, makes Tulumba a unique treat worth savoring. Today, it continues to be a delight at family tables, street stalls, and high-end patisseries, carrying with it centuries of shared culinary heritage.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.