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Tulumba Turkish Dessert
Tulumba is a traditional Turkish dessert known for its distinct appearance and delightful taste. It consists of small, ridged pieces of fried dough that are soaked in sweet syrup, resulting in a crispy exterior and a soft, syrup-infused interior. Tulumba is similar to churros but has its unique characteristics that set it apart.
Tulumba is a beloved Turkish dessert known for its golden, crispy exterior and soft, syrup-soaked interior. Tulumba is a favourite treat enjoyed throughout Turkey and other parts of the Middle East and the Balkans.
Cultural Significance:
Tulumba holds a special place in Turkish cuisine and is also enjoyed in various countries across the Middle East, the Balkans, and the Mediterranean. The dessert is cherished for its combination of textures and flavours, making it a beloved treat for those who enjoy sweets. In essence, tulumba
is a delicious representation of Turkish culinary tradition, offering a perfect balance of crispy and syrupy goodness that delights the palate.
Tulumba is more than just a dessert; it’s a cultural delight that brings people together during celebrations, festivals, and family gatherings. Its origins can be traced back to Ottoman
cuisine, and it remains a staple in Turkish dessert repertoire. The combination of its crispy texture and sweet syrup makes it an irresistible treat for those with a sweet tooth.
Enjoying tulumba offers a taste of Turkish culinary tradition, showcasing the country’s rich history and love for indulgent, flavourful sweets.
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.
