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.
- 1 cup semolina flour
- 1 cup bleached flour
- 1 cup white sugar
- 1 cup plain yogurt
- 1 p egg
- 1 tbsp vanilla extract
- 1 tbsp baking powder
- 2 cups water
- 2 cups sugar juice of
- 1/2 p lemon
- Place 2 cups of water, 2 cups of sugar and lemon juice into a saucepan to make the syrup. Then, bring to a boil. Simmer until the sugar has dissolved and then allow it to cool.
- Add the semolina, saucepan bleached flour and the baking powder into the pan to make the dough. Then begin to mix slowly.
- Grease a separate flat rimmed baking dish. Add the dough to it and fry on, heat until cooked.
- Preheat an oven to 175 C. (350 F)
- Bake about 75 minutes until golden. Cut Tulumba into square pieces. Pour the cold syrup over the desert. Wait for several hours until it is soaked.
- Decorate with almonds and then it will be ready to serve.