Tulumba is dessert common in the cuisines of the ottoman. Made from unleavened dough, the dessert is deep-fried to golden color then sweetened by sugar-sweet syrup. The syrup is poured on it while still hot. This food has a crunchy exterior while the interior is soft and moist. Note that the interior is not hollow.
How to Make Tulumba Recipe?
The preparation of this cuisine is a rather straightforward procedure. However, paying attention to the details is vital to producing a perfect piece of the dish. In preparation, you will need a pastry bag that has a star-shaped nozzle. This is necessary to shape the dough. Also, you will need a scissor to cut the dough. The preparation of the unleavened dough is usually done on a pot overheat. For more significant results, deep fry the pastry to medium heat.
One of the significant properties of this food is its shape and that why a pastry bag fitted with a star-shaped nozzle is used. This shape can be distorted when you overwhelm the pan with the tulumbas. Deep fry the deserts in batches to avoid such scenarios. Moreover, the desert may stick to each hence they will not be crunchy. One last tip is to soak the crunchy hot tulumba in cold lemon syrup for a few minutes.
Origin of Tulumba
The word tulumba is a Turkish word meaning pump. In Cypriot Greek, it is called pomba and in Cypriot Turkish, it is called bombacik. This sweet food is approximately 3 cm long and ovoid. In Turkey, the crispy and ultra-sweet dessert is sold as popular street food, prepared by vendors. Also, it is common in many restaurants and many homes. You can easily make this at home in simple steps. What you only need apart from the dough and syrup is the pastry bag. To make it crispy, you may add starch and semolina.