🍩 Tulumba

Name: Tulumba
Total time: 60 min
Yield: 4
Cuisine: Turkey · Ottoman cuisine
Ingredients: 250 ml water; 120 g plain flour; 30 g semolina; 1 tbsp oil, plus oil for deep-frying; 300 g sugar and 250 ml water for the syrup; A few strips of lemon peel; Pinch of salt

Origin: Turkey · Ottoman cuisine

370kcal

per serving · 100 g

370kcal

per 100 g

3 gProtein3 g / 100 g

15 gFat15 g / 100 g

56 gCarbs56 g / 100 g

Tulumba is a Turkish sweet-shop dessert of ridged dough fingers piped from a star nozzle, deep-fried until crisp and golden, then dropped into cold sugar syrup. The dough here is made with flour, semolina and water, so the outside stays crunchy while the inside turns soft and soaked. It is very sweet and is usually eaten in small portions with tea or coffee.

Diets

✓

Vegetarianno meat or fish in a typical recipe

✓

Veganno meat, fish or animal products in a typical recipe

✓

No pork

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Contains glutenbecause of: flour, semolina

Not keto56 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Eggs

What it is made of

floursemolinasugaroil

Recipe

4 servings60 min

Ingredients

250 ml water
120 g plain flour
30 g semolina
1 tbsp oil, plus oil for deep-frying
300 g sugar and 250 ml water for the syrup
A few strips of lemon peel
Pinch of salt

Method

Boil 300 g sugar with 250 ml water and the lemon peel for 10 minutes, then let the syrup cool completely.
Bring 250 ml water with 1 tbsp oil and salt to a boil, add the flour and semolina at once and stir over low heat until the dough leaves the pan sides.
Cool the dough, then beat it until smooth and spoon it into a piping bag with a large star nozzle.
Pipe 5 cm lengths into oil heated to about 160 °C and fry slowly until crisp and golden.
Drop the hot tulumba into the cold syrup for a few minutes, then lift out and serve.

How to make it lighter

Count pieces rather than eating from the tray: 2–3 fingers make a reasonable dessert portion.
Let each piece drain well after the syrup bath so less syrup ends up on the plate.
Pair with unsweetened tea or coffee instead of a sweet drink.

History

Tulumba belongs to the family of Ottoman syrup-soaked fried pastries and is still sold in sweet shops across Turkey, the Balkans and the Levant. Its name is usually linked to the word for a pump, after the piping tool used to shape the dough.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →