📝 About This Recipe
A crown jewel of Balkan and Middle Eastern street food, Tulumba consists of ridges of golden-fried dough soaked in a fragrant, ice-cold lemon syrup. These bite-sized treats offer a dramatic textural contrast: a shatteringly crisp exterior that yields to a soft, syrup-laden center. Perfectly sweet and deeply nostalgic, they are the quintessential celebration dessert for gatherings and festive holidays.
🥗 Ingredients
For the Aromatic Syrup
- 3 cups Granulated sugar
- 2 cups Water
- 1 tablespoon Lemon juice (freshly squeezed)
- 1 teaspoon Rose water (optional, for floral notes)
For the Dough (Choux Paste)
- 2 cups Water
- 2 tablespoons Unsalted butter
- 1 teaspoon Granulated sugar (to help with browning)
- 1/4 teaspoon Salt
- 2 1/2 cups All-purpose flour (sifted)
- 2 tablespoons Semolina (fine semolina for extra crunch)
- 1 tablespoon Cornstarch (for a lighter texture)
- 3 Large eggs (at room temperature)
For Frying and Garnish
- 4 cups Vegetable oil (sunflower or canola for deep frying)
- 1/4 cup Pistachios (finely ground for garnish)
👨🍳 Instructions
-
1
Prepare the syrup first by combining sugar, water, and lemon juice in a medium saucepan. Bring to a boil, then reduce heat and simmer for 15 minutes until it thickens slightly to a honey-like consistency. Stir in rose water if using, and move to the refrigerator to chill completely; it must be ice-cold when the hot dough hits it.
-
2
In a large heavy-bottomed pot, combine 2 cups of water, butter, 1 teaspoon of sugar, and salt. Bring the mixture to a rolling boil over medium-high heat.
-
3
Once boiling, dump the sifted flour into the pot all at once. Stir vigorously with a wooden spoon for 2-3 minutes until the dough forms a smooth ball and pulls away from the sides of the pot, leaving a thin film on the bottom.
-
4
Remove the dough from the heat and let it cool for about 10-15 minutes. It should be warm to the touch but not hot enough to scramble the eggs.
-
5
Add the eggs one at a time, beating thoroughly after each addition with a wooden spoon or a stand mixer fitted with a paddle attachment. Ensure each egg is fully incorporated before adding the next.
-
6
Add the semolina and cornstarch to the dough. Mix for another 2 minutes until the dough is glossy, sticky, and smooth.
-
7
Fit a sturdy pastry bag with a large open star-shaped nozzle (this creates the iconic ridges). Fill the bag with the dough.
-
8
Crucial Step: Pour the cold vegetable oil into a deep, wide pan. Do NOT turn on the heat yet. Pipe 2-inch lengths of dough directly into the COLD oil, cutting the ends with oiled kitchen shears.
-
9
Now, turn the heat to medium. As the oil warms up, the Tulumba will rise to the surface and begin to expand. Do not overcrowd the pan.
-
10
Fry the dough pieces, turning them frequently with a slotted spoon to ensure even browning. This process takes 10-15 minutes; patience is key for a truly crispy shell.
-
11
Once they are a deep golden amber color, remove them with a slotted spoon, drain for just 5 seconds on a paper towel, and immediately drop them into the ice-cold syrup.
-
12
Let the Tulumba soak in the syrup for 2-3 minutes, tossing them to ensure they absorb the sweetness. Remove to a serving platter.
-
13
Before starting the second batch, turn off the heat and let the oil cool down significantly, or use a second pot with cold oil. Never pipe dough into hot oil as it will stay raw inside.
-
14
Sprinkle the finished Tulumba with ground pistachios and serve immediately while the contrast between the hot dough and cold syrup is most apparent.
💡 Chef's Tips
The most important rule: always start the dough in cold or lukewarm oil to ensure the center cooks through before the outside burns. If the syrup is too thin, the Tulumba will become soggy; ensure it is simmered long enough to feel tacky between your fingers. Use a sturdy, cloth pastry bag if possible, as the dough is quite thick and can burst through thin plastic bags. Do not skip the semolina; it provides the structural integrity that keeps the ridges sharp and the bite crunchy. Store leftovers uncovered at room temperature; airtight containers will cause them to lose their crispness.
🍽️ Serving Suggestions
Serve with a small cup of strong, bitter Turkish Coffee to balance the intense sweetness. Pair with a side of Kaymak (clotted cream) or vanilla bean ice cream for a decadent texture play. Offer a glass of cold Ayran (yogurt drink) to cleanse the palate between bites. Arrange on a silver platter alongside other syrupy desserts like Baklava for a traditional 'Tatlı' spread. Enjoy as an afternoon treat with a glass of dark, steeped black tea.