Turkish Dessert Tulumba

of 11Turkish Dessert Tulumba - Give Recipe

29/06/2013http://www.giverecipe.com/turkish-dessert-tulumba.html

Tulumba is a Turkish dessert which is one of the most eaten sweets in Turkey and I must share it with you! Let me start with its name.

Tulumba means pump, but I don’t have any idea why this popular Turkish dessert is called with this name. It could be because of the method

it is made. It is squeezed through a piping bag with a star nozzle, you know we have water through force pumps with some effort. Just a

guess! It is just another Turkish dessert with a weird name!

Nobody cares the name of this Turkish dessert, tulumba here! We even forget the first meaning of its name, so when someone is talking

about tulumba, it’s mostly about the dessert, not the pump.

Tulumba is one of the cheapest desserts here, so everyone can buy it at any time. When people have occasions like weddings or islamic

memorial ceremonies aka mevlit, they prefer to serve tulumba to their large group of guests. It is generally served on a plastic plate with

some toothpicks so you don’t use fork, but you eat tulumbas with a toothpick. This is of course something for large occasions. We definitely

have it with a fork or we just enjoy it with our fingers when we have it at home!

484



Turkish dessert tulumba is a kind of fried dough soaked into syrup. Its dough is very similar to profiterole’s. The best tulumba is the fresh

one, it must be crunchy outside and soft inside and when you bite it, you must feel the syrup absorbed inside. Tulumba is such a popular

Turkish dessert that you can find it both in high class patisseries and in small shops.

An important tip for making Turkish dessert tulumba is that you should throw them into cold oil, wait it to rise and then rise the heat slowly.

You shouldn’t fry them in hot oil! Otherwise, inner side of them is not well cooked.

Also, when cooking the dough, mix the flour mixture fast like we do when making flour halvah.



Print

Rating:

There is a shop nearby and they just make tulumba, no other Turkish desserts, so they are very good at their job. When we want to serve

tulumba to our guests, we buy it from this shop, so I don’t prefer making it at home. I got the recipe from them though, so that I can share it

with you!

Turkish Dessert Tulumba



1 tbsp lemon juice

Dough:

2 and ½ cup flour

2 cups water

1 tbsp sugar

2 tbsp butter

2 tbsp semolina

1 tbsp starch

A pinch of salt

3 eggs

Oil to deep fry

Instructions

1. Start preparing its syrup. Boil water and sugar and add lemon juice.

2. Let it boil for 5-10 minutes more and let it cold.

3. Meanwhile start preparing dough.

4. Put water and butter in a pot. Mix it well to melt butter in water.

5. When it boils, sift flour and add it into pot little by little.

6. Add salt and sugar and mix it fast with a wooden spoon until you have a nonsticky dough about 10 minutes over low heat.

7. Take the pot from stove and let the dough cool down.

8. Break eggs into it one by one and mix with your hands.

9. Add in starch and semolina and continue mixing with hands until you have a creamy dough.

10. Fill a frying pan with oil.

11. Fill the dough into a piping bag with a star nozzle.

12. Squeeze dough pieces into oil when it is still cold.

13. Let them double size over medium heat, the slower they are fried, the crunchier they are.

14. When they are fried, transfer them into cold syrup.

15. Wait them in syrup for 1-2 minutes and take them with a slotted spoon.

16. Before frying the rest of dough, let the frying oil cold and repeat the same steps.



Orange Semolina Pudding with Chocolate

Semolina Halva with Currants

Sekerpare by Mom

semolina syrup Turkish sweet

{ 11 comments… add one }

Rosa March 6, 2013 at 10:26 pm

Thanks for the recipe! This is a treat I adore.

Your tulumba look perfect and extremely

tempting.

Cheers,

Rosa

Reply edit

March 8, 2013 at 4:43 am

The way you describe them makes them sound so delicious Zerrin! Plus your pictures are stunning! I never saw this method for frying

before – it’s very different.

Reply edit

◦

Zerrin March 8, 2013 at 8:25 pm

That frying method was new to me too! I was surprised when the man in tulumba shop told me to start to fry them in cold oil.

Then he explained that it is the most important tip for making tulumba dessert right way.

Reply edit

•

lisaiscooking March 8, 2013 at 4:55 pm

I want to taste this lovely dessert! The syrup coating sounds delicious.

Reply edit

◦


Hi Lisa! Nice to see you here again! This dessert is definitely addictive! I love the crunchy sound it makes when you bite it!

Reply edit

•

Gera @ Sweets Foods Blog March 10, 2013 at 5:13 am

Zerrin this dessert Tulumba sounds very tempting. I need to try one when I can.

The aspect is similar to churros from here (filled them with chocolate or dulce de leche)….. those pics make me hungry for something

sweet and soon!



Bizarre the frying method, at least for me

March 10, 2013 at 5:34 pm

edit

◦


Thank you Stacy! You have fantastic recipes on your blog too! Your panda cookies definitely rock!

Reply edit

•

Nisha April 16, 2013 at 10:04 am

Saw your beautiful pictures on Pinterest and arrived here on your blog for the first time today.

I’m wondering how you achieved the yellow color – was it because of the eggs?

Reply edit

◦

Zerrin April 16, 2013 at 11:29 am

Hi Nisha, thanks for visiting! The yellow color comes from deep frying. When dough is fried, it gets that yellow:)

Reply edit

Leave a Comment

Name *

Email *

Website

Comment



Submit



Give Recipe.



Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Email Address

Subscribe



Total Blogs: 16036

Earn Revenue:

• Join The Publisher Program

Today 5 Random Blogs:

• Seasonality

• Dirty Dish Diaries

• Crème de la Mom

• A VOIR ET A MANGER

• Pomme the Great Apple

Privacy PolicyAdChoices

This site rocks the Thesis Framework from DIYthemes.

WP Admin

28

submit

reddit

• StumbleUpon

• 5,863

Tweet

3

8

Like



Turkish Dessert Tulumba

Documents

Transcript of Turkish Dessert Tulumba