Tulumba Recipe – Traditional Dessert
Have you ever heard of Tulumba? It’s a super yummy dessert that’s not too hard to make. It’s one of my top favorites!
If you’re into trying out different kinds of sweets, there’s this cool dessert called Albanian Baklava. It’s got layers and is sweet and nutty. You can find out how to make it by visiting this recipe here
And there’s this other awesome dish called Flija. It’s got lots of layers too and is fun to make. Check out the recipe here.
So, if you’re curious about how to make Tulumba and learn about other cool dishes, keep on reading!
What Is Tulumba?
Tulumba is a popular sweet dessert found in the cuisines of the former Ottoman Empire, particularly in the Middle East, the Balkans, and the Mediterranean region.
What Is The Origin Of Tulumba?
Tulumba is a sweet treat that comes from the Ottoman Empire, a huge kingdom that existed a long time ago, covering parts of Europe, Asia, and Africa.
This dessert was inspired by ancient sweets that people used to fry and dip in honey. As the recipe traveled across the empire, it changed slightly from place to place, becoming the tulumba we know today.
It’s made by squeezing dough into hot oil to fry it, then soaking it in sweet syrup. People in many countries enjoy tulumba, adding their special touches to this yummy, crispy, and syrupy dessert.
What Is Tulumba Made Of?
Tulumba is made from a simple dough that consists primarily of flour, water, and eggs.
The basic ingredients and steps for making tulumba include:
- Water and Sugar: These are boiled to create a syrup flavored with lemon juice or rosewater. The syrup is cooled and used to soak the fried pastries.
- Flour: The main dry ingredient that gives structure to the dough.
- Eggs: Eggs are mixed into the dough after it has been cooked and cooled slightly. They provide leavening, and richness, and help bind the dough together.
- Butter or Oil: A small amount of fat may be added to the dough for flavor and to improve the texture.
- Starch: Some recipes include some starch, like cornstarch, to help thicken and stabilize the dough.
- Leavening Agent: Although not used in traditional recipes, modern variations might include a leavening agent like baking powder to make the dough lighter.
What Does Tulumba Taste Like?
Tulumba is a super yummy dessert that’s like a little fried pastry.
Imagine if a doughnut and a syrup-soaked sponge cake had a baby – that’s tulumba!
It’s pretty popular in places once part of a big empire called the Ottoman Empire, which included countries in the Middle East, the Balkans, and around the Mediterranean Sea.
What Is The Difference Between a Tulumba And a Churro?
Tulumba and churros are both yummy fried treats, but they’re a bit different. Tulumba comes from places like Turkey and is soaked in sweet syrup, making it juicy inside.
It’s crispy outside and soft inside. Churros are from Spain and are often eaten with chocolate. They’re crunchy on the outside and a bit doughy inside but don’t get soaked in syrup like tulumba.
Tulumba is shaped with special ridges and is smaller, while churros are usually longer and can be straight or have fun shapes. Both are super tasty but in their special ways.
How Can You Serve Tulumba?
Tulumba is a sweet and syrupy dessert that’s quite versatile when it comes to serving. Here are some fun and tasty ways you can serve Tulumba:
- Classic Style: Serve Tulumba as it is, fresh and soaked in syrup. It’s traditionally enjoyed at room temperature or slightly chilled.
- With Ice Cream: Place a couple of Tulumba pieces alongside a scoop of vanilla or pistachio ice cream for a delightful contrast of flavors and temperatures.
- Dusted with Powdered Sugar: Although not traditional, a light dusting of powdered sugar can add an extra sweet touch and make it look even more tempting.
- Garnished with Nuts: Sprinkle finely chopped pistachios, walnuts, or almonds on top of Tulumba for a crunchy texture and a nutty flavor.
- With a Cup of Tea or Coffee: Tulumba pairs wonderfully with a hot beverage. Serve it with Turkish tea or a strong cup of coffee to balance the sweetness.
- As part of a Dessert Platter: Combine Tulumba with other Middle Eastern or Mediterranean sweets like Baklava, Lokum (Turkish Delight), and Halva for a diverse and colorful dessert platter.
Tulumba Recipe
Ingredients
- 1 cup water
- 1 stick 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 1 tablespoon sugar
- A pinch of salt
- 4 large eggs
- 2 cups sugar
- 1 1/2 cups water
- 1 teaspoon lemon juice
- 1/2 teaspoon rose water or vanilla extract optional
Instructions
- Prepare the Syrup:
- In a medium saucepan, combine sugar, water, and lemon juice. Bring to a boil, then reduce heat and simmer for about 10 minutes until the syrup thickens slightly.
- Add rose water or vanilla extract, if using. Set aside to cool.
- Make the Dough:
- In a large saucepan, bring water and butter to a boil. Add sugar and salt.
- Lower the heat, and add flour all at once, stirring vigorously. Cook and stir until the mixture forms a ball and pulls away from the sides of the pan.
- Remove from heat and let cool for a few minutes. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
- Fry the Tulumba:
- Heat oil in a deep fryer or large, deep pan to 350°F (175°C).
- Transfer the dough to a pastry bag fitted with a large star tip. Pipe strips of dough (about 3 inches long) into the hot oil, cutting with scissors.
- Fry until golden brown, turning once. This should take about 2-3 minutes per side.
- Soak in Syrup:
- Immediately transfer the fried Tulumba to the cooled syrup. Let them soak for about 2 minutes, turning them to ensure even coating.
- Remove from the syrup and place on a serving dish to cool slightly.
- Serving:
- Tulumba is best served at room temperature or slightly chilled. They can be garnished with ground pistachios or a sprinkle of cinnamon for an extra touch.