You’ll find many street foods in Türkiye, both savoury and sweet, but one my favorites is tulumba. This sticky, syrupy treat is ideal for satisfying a sweet tooth craving, and the good news is that you’ll find them everywhere in large towns and cities.
But what if you’re at home and you really fancy some tulumba? Well, you can make it yourself!
Skip Ahead To My Advice Here!
What Is Tulumba?
Tulumba is a popular dessert found throughout the Balkans, Middle East, and parts of Eastern Europe. This sweet treat, often enjoyed during festive times and family gatherings, has a fascinating history and a taste that has captured the hearts of many across different cultures.
Tulumba is made from a dough consisting primarily of flour, eggs, and starch. The dough is squeezed through a syringe-like instrument with a star-shaped nozzle, giving it its distinctive ridged appearance. Each piece is deep-fried to a golden crisp and then soaked in a sweet syrup while still hot. This syrup, traditionally flavored with lemon or rosewater, seeps into the fried dough, giving tulumba its signature juicy crunch.
Visually, tulumbas are small, cylindrical pastries, typically a few inches long. Their exterior is golden and slightly craggy, which contrasts with the shiny, sticky syrup coating. This combination of textures—from the crispy shell to the moist interior—makes eating tulumba a treat for the senses.
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The Origins & History Of Turkish Tulumba
The origin of tulumba can be traced back to the sophisticated kitchens of the Ottoman sultans. During the height of the Ottoman Empire, which stretched across three continents, the imperial kitchens were a melting pot of culinary expertise, drawing influences from various regions, including the Balkans, the Middle East, and North Africa. The dessert’s name itself, “tulumba,” is derived from the Arabic word “ṭanbūlī,” meaning “from Istanbul,” although it has variants of this name in different cultures.
As the Ottoman Empire expanded, tulumba quickly became a popular sweet among the populace. Made primarily from unleavened dough, tulumba’s preparation might have been an evolution of older, similar desserts known from the Arab world since the Middle Ages.
As time went on, tulumba spread beyond the Ottoman royal courts and into the streets and bazaars, becoming a festive treat enjoyed during public celebrations and religious festivities such as Ramadan and Eid. The recipe and method of preparation slightly varied from one region to another, adapting to local tastes and available ingredients.
As the Ottoman Empire’s influence touched various parts of Eastern Europe, tulumba found a beloved place in the culinary traditions of countries such as Greece, Bulgaria, and Serbia. Each adaptation took on slight regional variations, integrating local flavors and ingredients but staying true to the essence of the original recipe.
Today, tulumba continues to be a favorite, especially during festive times.
Tips For Serving Tulumba Dessert
Here are some tips for serving Tulumba that will ensure you and your guests get the best experience:
Serve Fresh
Tulumba is best enjoyed when it’s freshly fried and still warm. The warmth enhances the syrup’s penetration into the dough, creating a perfect balance between crispy and soft.
Presentation Matters
Arrange the Tulumba neatly on a platter. You might sprinkle finely ground pistachios or a dusting of powdered sugar on top for an extra touch of elegance and flavor.
Pair Wisely
Although Tulumba is a delight on its own, pairing it with a cup of Turkish tea or a light coffee can balance its sweetness. The slight bitterness of coffee or tea complements the sugary pastry wonderfully.
Small Portions
Tulumba can be quite sweet, so consider serving it in small portions. This not only ensures that it doesn’t overwhelm the palate but also makes it a perfect companion to other desserts or a dessert buffet.
Tips For Eating Classic Tulumba
Bite-Sized Enjoyment
Since Tulumba is usually piped into small, bite-sized pieces, enjoy it in one or two bites. This way, you’ll get the full burst of flavor and texture in each mouthful.
Double Dipping
If you’re serving Tulumba as part of a family meal or close friends gathering, why not double the fun with a shared dipping bowl of extra syrup or honey? It can be a delightful and communal way to enjoy this treat.
Mind The Temperature
Beware that the syrup can be quite hot right after frying. Let the tulumba cool for a few minutes before digging in to avoid a burnt tongue.
Use Your Fingers
Don’t hesitate to use your fingers when eating Tulumba. It adds to the casual, communal vibe and allows you to enjoy its texture fully.
Turkish Tulumba Recipe
Equipment You Will Need:
- A deep fryer or a deep pan
- Piping bag with a large star nozzle
How To Make Tulumba
This sticky, syrupy street-food treat is ideal for satisfying a sweet tooth craving!
Ingredients
For the Dough
- 1 cup water
- ½ cup unsalted butter
- 1 cup all-purpose flour
- 1 tablespoon sugar
- A pinch of salt
- 3 to 4 large eggs
- Vegetable oil, for frying
For the Syrup
- 2 cups sugar
- 1½ cups water
- 1 teaspoon lemon juice
- A few drops of rose water or vanilla extract (optional)
Instructions
1. In a saucepan, combine sugar and water over medium heat. Stir until the sugar dissolves. Bring to a boil, then lower the heat and let it simmer for about 10 minutes until slightly thickened.
2. Add the lemon juice and rose water or vanilla extract (if using). Simmer for another minute, then remove from the heat and allow to cool completely.
3. In a medium-sized pan, bring water and butter to a boil. Add sugar and salt.
4. Lower the heat and add the flour all at once, stirring vigorously until the mixture comes together into a dough and doesn’t stick to the sides of the pan.
5. Remove from heat and let it cool slightly, just enough so it won’t cook the eggs when added.
6. Beat the eggs in one at a time, fully incorporating each before adding the next. The dough should be glossy and smooth.
7. In a deep fryer or a deep pan, heat vegetable oil to about 350°F (175°C).
8. Spoon the dough into a piping bag fitted with a large star nozzle. Pipe strips of dough about 2 inches long into the hot oil, cutting with scissors.
9. Fry in batches until golden brown and crispy, about 3-4 minutes. Remove with a slotted spoon and drain on paper towels.
10. While still warm, dip the fried tulumba into the cold syrup for about a minute, making sure they’re soaked but not soggy.
11. Remove them from the syrup and let excess drip off.
12. Allow to cool before serving. Optionally, you can garnish with ground pistachios or a sprinkle of cinnamon.
Notes
The dough should be thick enough to hold its shape but not too stiff. If too stiff, the tulumba can become dense.
Maintain the oil temperature consistently to ensure the tulumba cook evenly and absorb less oil.
Enjoying Tulumba is not just a treat but an experience, transporting you to bustling bazaars and cozy coffee corners. And let’s be honest, one is not going to be enough!
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