Tulumba (too-LOOM-bah): Crispy Turkish Syrup-Soaked Pastries
Tulumba is a classic Turkish sweet made from golden, ridged pieces of fried dough that are crisp on the outside and soft inside, then soaked in a cool, lightly lemon-flavored syrup. This dessert is commonly enjoyed at street markets, celebrations, and family gatherings throughout Turkey and parts of the Middle East, where similar treats are known as balah el sham or bamiyeh.
Compared with richer desserts like baklava, tulumba feels lighter and less heavy in sweetness. Even better, it can be made at home with a handful of basic ingredients and a piping bag.
Ingredients
For the Syrup
| Ingredient | Amount | Notes |
|---|---|---|
| Sugar | 2 cups (400 g) | |
| Water | 2 cups (480 ml) | |
| Lemon juice | 2 tbsp | Or substitute 1 tbsp rose water |
For the Dough
| Ingredient | Amount | Notes |
|---|---|---|
| Water | 1 cup (240 ml) | |
| Unsalted butter | ½ cup (115 g) | |
| Sugar | 1 tbsp | |
| Salt | ¼ tsp | |
| All-purpose flour | 1 cup (125 g) | |
| Eggs | 3 large | Room temperature |
For Frying
| Ingredient | Amount | Notes |
|---|---|---|
| Vegetable oil | About 4 cups | For deep frying |
Helpful Tips
Eggs at room temperature mix more easily into the dough.
Pouring cold syrup over warm tulumba helps the pastries absorb the syrup properly.
A star piping tip (such as #827) creates the traditional ridged shape.
Step-by-Step Instructions
1. Prepare the Syrup
In a saucepan, combine the sugar, water, and lemon juice. Bring the mixture to a boil over medium heat, then reduce the heat and let it simmer for about 10–15 minutes until it thickens slightly. Remove from heat and allow the syrup to cool completely before using. (Placing it in the refrigerator can speed this up.)
2. Make the Dough
In another saucepan, combine the water, butter, sugar, and salt and bring to a boil. Remove from heat and add the flour all at once, stirring vigorously until smooth. Return the pan to low heat and cook for 1–2 minutes, stirring constantly, until the dough forms a ball and pulls away from the sides of the pan.
Transfer the dough to a mixing bowl and let it cool for about 5 minutes. Add the eggs one at a time, mixing well after each addition, until the dough becomes glossy, smooth, and thick enough to hold its shape.
3. Pipe and Fry
Pour vegetable oil into a deep, heavy-bottomed pot to a depth of about 2 inches. Heat the oil to 350–375°F (175–190°C).
While the oil heats, transfer the dough to a piping bag fitted with a large star tip. When the oil is ready, pipe 3–4 inch strips directly into the hot oil, using clean scissors to cut the dough at the tip of the piping bag. Fry the pastries in small batches, avoiding overcrowding, for about 3–4 minutes, turning occasionally, until they are deep golden brown and crisp on all sides.
Use a slotted spoon to remove the tulumba from the oil and drain them on a wire rack set over a baking sheet.
4. Soak in Syrup
While the tulumba are still warm, place them in a shallow dish and pour the completely cooled syrup over them. Let them soak for about 10–15 minutes, gently turning once, until they have absorbed the syrup.
5. Serve
Transfer the tulumba to a serving platter and serve at room temperature.
Serving Ideas
Enjoy with Turkish coffee or strong black tea.
For extra flavor, add a splash of rose water to the syrup or sprinkle the finished pastries with chopped pistachios.
Serve alongside baklava, lokum (Turkish delight), or fresh fruit on a dessert platter for a beautiful spread.
0 comments:
Post a Comment