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Tulumba: A Traditional Turkish Dessert
Traditional Turkish Dessert Tulumba is popular Turky, famous for its unique shape and delicious taste. This treat features small, ridged pieces of fried dough soaked in sweet syrup, creating a crispy outer layer and a soft, syrup-filled centre. While similar to churros, tulumba has its own distinct qualities that make it stand out.
Texture and Flavour Profile
Traditional Turkish Dessert Tulumba boasts a golden, crispy exterior and a tender, syrup-infused interior. This combination of textures and flavours makes it a favourite sweet treat in Turkey and across the Middle East, the Balkans, and the Mediterranean.
Cultural Significance:
Tulumba holds a special place in Turkish cuisine and culture. Originating from Ottoman culinary traditions, it remains a staple in Turkish dessert culture. People often enjoy tulumba during celebrations, festivals, and family gatherings, making it a dessert that brings people together.
A Taste of Tradition
Tulumba represents more than just a dessert—it embodies Turkish culinary heritage. Its rich history and indulgent flavours showcase Turkey’s love for sweet, flavourful treats. Whether enjoyed as a snack or a dessert, tulumba offers a delightful experience for anyone with a sweet tooth.
Why Tulumba Stands Out
The contrast between its crispy texture and sweet syrup makes tulumba irresistible. Its widespread popularity across regions highlights its universal appeal and the skill behind its preparation. Enjoying tulumba is not just about savouring a dessert; it’s about experiencing a piece of Turkish culture.
The Turkish Dessert Tulumba Reipe
Ingredients:
For the dough:
1 cup (250 ml) water
1/2 cup (120 grams) unsalted butter
1 cup (130 grams) all-purpose flour
3 large eggs
1 tablespoon sugar
1/2 teaspoon salt
1 tablespoon lemon juice
For the syrup:
2 cups (400 grams) granulated sugar
1 cup (250 ml) water
1 tablespoon lemon juice
1 teaspoon vanilla extract (optional)
Instructions:
Prepare the Syrup:
1. In a saucepan, combine sugar, water, and lemon juice. Bring to a boil over medium heat, stirring until the sugar dissolves.
2. Once boiling, reduce the heat and let it simmer for about 10 minutes until slightly thickened.
3. Remove from heat, stir in vanilla extract if using, and let it cool completely.
Prepare the Dough:
1. In a medium saucepan, bring water, butter, sugar, and salt to a boil.
2. Reduce the heat to low and add the flour all at once, stirring vigorously until the mixture forms a smooth ball that pulls away from the sides of the pan.
3. Remove from heat and let it cool for a few minutes.
4. Add eggs one at a time, mixing thoroughly after each addition until the dough is smooth and glossy.
5. Stir in the lemon juice.
Fry the Tulumba:
1. Heat oil in a deep fryer or large pot to 350°F (175°C).
2. Transfer the dough to a pastry bag fitted with a star tip.
3. Pipe 2-3 inch long pieces of dough directly into the hot oil, cutting the dough with scissors or a knife.
4. Fry in batches, turning occasionally, until golden brown and crisp, about 3-4 minutes per batch.
5. Remove with a slotted spoon and drain on paper towels.
Soak in Syrup:
While still warm, dip the fried tulumba into the cooled syrup, ensuring they are well coated.
Let them soak for a few minutes to absorb the syrup.
Serve:
Serve the tulumba at room temperature, garnished with a sprinkle of ground pistachios or a light dusting of powdered sugar if desired.
