📝 About This Recipe
A crown jewel of Balkan and Middle Eastern street food, Tulumba is a magnificent deep-fried pastry soaked in a fragrant lemon-scented syrup. These ridged delights feature a remarkably crunchy exterior that yields to a soft, syrupy center, creating a textural masterpiece. Perfectly golden and glistening, they represent the pinnacle of Ottoman confectionery tradition and are a must-have for any festive celebration.
🥗 Ingredients
The Aromatic Syrup (Sherbet)
- 3 cups Granulated Sugar
- 2 cups Water
- 1 tablespoon Lemon Juice (freshly squeezed)
The Choux Pastry Dough
- 2 cups Water
- 3 tablespoons Unsalted Butter (cubed)
- 1 teaspoon Granulated Sugar (for browning)
- 1/4 teaspoon Salt
- 2.5 cups All-Purpose Flour (sifted)
- 2 tablespoons Semolina (for extra crunch)
- 1 tablespoon Cornstarch
- 3 Large Eggs (at room temperature)
Frying and Garnish
- 4 cups Vegetable Oil (for deep frying; sunflower or canola works best)
- 1/4 cup Pistachios (finely ground for garnish)
👨🍳 Instructions
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1
Start by making the syrup: Combine 3 cups sugar and 2 cups water in a medium saucepan. Bring to a boil over medium-high heat, stirring until the sugar dissolves.
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2
Once boiling, reduce heat to low and simmer for 15 minutes until the syrup thickens slightly. Stir in the lemon juice, simmer for 2 more minutes, then remove from heat and let it cool completely. It must be cold when the hot pastry hits it.
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3
In a clean saucepan, combine 2 cups water, butter, 1 teaspoon sugar, and salt. Bring to a gentle boil over medium heat.
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4
Add the sifted flour all at once. Stir vigorously with a wooden spoon for about 2-3 minutes until the dough forms a smooth ball and pulls away from the sides of the pan, leaving a thin film on the bottom.
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5
Transfer the dough to a mixing bowl and let it cool for about 10 minutes. It should be warm to the touch but not hot enough to cook the eggs.
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6
Add the eggs one at a time, beating thoroughly after each addition with a hand mixer or wooden spoon until the egg is fully incorporated and the dough is glossy.
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7
Fold in the semolina and cornstarch. This is the secret to the signature Tulumba crunch that lasts for hours.
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8
Fit a large pastry bag with a star-shaped tip (about 1/2 inch wide). Fill the bag with the dough.
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9
CRITICAL STEP: Pour the vegetable oil into a cold, deep frying pan or wide pot. Do NOT heat the oil yet. Pipe 2-3 inch long strips of dough directly into the cold oil, cutting them with oiled kitchen shears.
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10
Turn the heat to medium. As the oil warms up, the Tulumba will rise to the surface and expand. Do not overcrowd the pan.
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11
Fry the pastries, turning them frequently with a slotted spoon, until they are a deep, uniform golden brown and very crisp. This takes about 10-12 minutes per batch.
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12
Remove the hot pastries with a slotted spoon and immediately drop them into the cold syrup. Let them soak for 2-3 minutes to absorb the sweetness.
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13
Remove from the syrup and place on a serving platter. If doing a second batch, let the oil cool down significantly before repeating the piping process.
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14
Garnish with ground pistachios and serve immediately for the best texture.
💡 Chef's Tips
Always start with cold or room temperature oil for the first batch; this ensures the inside cooks through before the outside browns. Never skip the semolina or cornstarch, as these ingredients provide the structural integrity for that iconic 'snap'. Ensure your syrup is completely cold—refrigerating it for an hour is even better—to prevent the pastries from becoming soggy. Use a high-quality star tip to get deep ridges; these ridges increase the surface area for maximum crispness and syrup retention.
🍽️ Serving Suggestions
Serve alongside a glass of strong, bitter Turkish coffee to balance the intense sweetness. Pair with a dollop of Kaymak (clotted cream) or a scoop of vanilla bean ice cream. Offer a glass of cold Ayran (salty yogurt drink) for a traditional sweet-and-savory contrast. Arrange on a silver platter with fresh pomegranate seeds for a stunning festive presentation.