Golden, crispy-fried ridged pastries soaked in a fragrant lemon-sugar syrup — Tulumba is one of the most beloved street desserts in Turkish cuisine. Known for its crunchy exterior and soft, tender interior, this delicacy offers a satisfying contrast of textures and flavors in every bite. Often compared to churros but with a syrupy finish, Tulumba is traditionally enjoyed warm and is a staple at celebrations and festive gatherings.
Why You’ll Love This Recipe
Tulumba dessert is a perfect combination of simplicity and indulgence. With basic pantry ingredients and a straightforward cooking process, you can recreate this authentic Turkish treat at home. Whether served fresh or made ahead, its crispy texture and syrupy sweetness make it irresistible. This recipe is great for those who love Middle Eastern or Mediterranean sweets and want to try something unique yet accessible.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the dough:
- 1 cup all-purpose flour
- 2 tablespoons semolina
- 1 tablespoon cornstarch
- 1/2 teaspoon baking powder
- 1 cup water
- 2 tablespoons butter
- 1/4 teaspoon salt
- 2 eggs
For the syrup:
- 2 cups sugar
- 1 cup water
- 1 teaspoon lemon juice
- 1 teaspoon rosewater (optional)
For frying:
- Neutral oil (sunflower or canola)
Directions
- Prepare the syrup: In a saucepan, combine sugar, water, and lemon juice. Bring to a boil, then reduce the heat and simmer for about 10 minutes until slightly thickened. Stir in rosewater if using. Set aside to cool completely.
- Make the dough base: In a separate pot, bring water, butter, and salt to a boil over medium heat.
- Add dry ingredients: Once the butter melts, add the flour, semolina, cornstarch, and baking powder all at once. Stir vigorously for 2–3 minutes until the dough forms and pulls away from the sides.
- Cool and incorporate eggs: Remove from heat and let the dough cool for 5–10 minutes. Add the eggs one at a time, beating well after each addition until the mixture is smooth and sticky.
- Pipe the dough: Fill a piping bag fitted with a large star tip and prepare to fry.
- Fry the tulumba: Heat oil in a deep pan over medium heat. Pipe 2–3 inch sections of dough directly into the hot oil, cutting each piece with scissors. Fry in batches for 4–5 minutes, turning to ensure even browning.
- Soak in syrup: Once golden and crisp, remove tulumba from oil and immediately place them into the cooled syrup for 1–2 minutes.
- Serve: Drain on a rack or plate and serve warm or at room temperature.
Servings and timing
This recipe yields approximately 25–30 pieces, depending on the size you pipe.
Prep time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes
Variations
- Spiced syrup: Add a cinnamon stick or a few cardamom pods while simmering the syrup for extra depth.
- Vegan version: Replace butter with plant-based margarine and use a commercial egg replacer or aquafaba.
- Orange twist: Add orange zest to the syrup or dough for a citrusy variation.
- Mini tulumba: Make bite-sized versions for party platters or finger food trays.
Storage/Reheating
Tulumba is best enjoyed fresh, but you can store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.
To reheat, place the tulumba in a low oven (about 300°F/150°C) for 5–10 minutes to restore some crispness. Avoid microwaving, as it softens the exterior.
FAQs
What does tulumba taste like?
Tulumba has a rich, sweet taste with a crunchy outer shell and a soft, slightly chewy interior. The lemon-sugar syrup adds a refreshing, floral sweetness.
Can I make the dough ahead of time?
It’s best to fry tulumba dough fresh, but you can prepare the cooked dough (before adding eggs) ahead and store it refrigerated for up to 24 hours. Let it come to room temperature before mixing in the eggs.
Is rosewater necessary in the syrup?
No, rosewater is optional. It adds floral aroma, but you can omit it or replace it with orange blossom water.
Can I bake tulumba instead of frying?
Traditional tulumba is fried for its signature texture. Baking won’t achieve the same crispiness, but you can experiment using high oven heat and brushing with oil.
What type of oil is best for frying?
Neutral oils with a high smoke point such as sunflower, canola, or vegetable oil work best for frying tulumba.
Can I freeze tulumba?
Tulumba is not ideal for freezing after being soaked in syrup. However, you can freeze the uncooked piped dough and fry from frozen when needed.
Why did my tulumba turn out soggy?
If tulumba is placed in the syrup while both are hot, it may absorb too much syrup and become soggy. Always use cooled syrup and hot tulumba.
How do I get the perfect shape?
Use a piping bag with a large open star tip. The ridges help tulumba fry evenly and soak in syrup more effectively.
Can I use an electric mixer for the dough?
You can use an electric hand mixer when beating in the eggs, but the initial dough should be mixed by hand in the pot.
Is tulumba gluten-free?
This recipe is not gluten-free, but you may try substituting a gluten-free flour blend. However, texture and results may vary.
Conclusion
Tulumba is a delightful dessert that brings the authentic taste of Turkish street food to your home kitchen. With its crisp golden crust and fragrant syrupy interior, it’s a treat that satisfies any sweet tooth. Whether you’re preparing it for a festive occasion or simply indulging in a culinary adventure, this tulumba recipe is sure to impress and become a household favorite.
Print
Turkish Tulumba Dessert
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4–6 servings 1x
- Category: Dessert
- Method: Frying
- Cuisine: Turkish
- Diet: Vegetarian
Description
Golden, crispy-fried ridged pastries soaked in a fragrant lemon-sugar syrup — a beloved street dessert from Turkish cuisine, crunchy on the outside, soft and tender within.
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons semolina
- 1 tablespoon cornstarch
- 1/2 teaspoon baking powder
- 1 cup water
- 2 tablespoons butter
- 1/4 teaspoon salt
- 2 eggs
- 2 cups sugar
- 1 cup water (for syrup)
- 1 teaspoon lemon juice
- 1 teaspoon rosewater (optional)
- Neutral oil (sunflower or canola) for frying
Instructions
- Start by preparing the syrup. In a saucepan, combine sugar, water, and lemon juice. Bring to a boil, then lower the heat and simmer for 10 minutes until slightly thickened. Add rosewater if using. Let it cool completely.
- In another pot, combine water, butter, and salt. Bring to a boil over medium heat.
- Once the butter has melted, add flour, semolina, cornstarch, and baking powder all at once. Stir vigorously until a dough forms and pulls away from the sides of the pot, about 2–3 minutes.
- Remove from heat and allow the dough to cool for 5–10 minutes.
- Once cooled, beat in the eggs one at a time, mixing until fully incorporated and the dough is smooth and sticky.
- Transfer the dough into a piping bag fitted with a large star tip.
- Heat the oil in a deep pan over medium heat. Once hot, pipe 2–3 inch pieces of dough directly into the oil, snipping with scissors. Do not overcrowd the pan.
- Fry until golden and crispy, turning occasionally, for about 4–5 minutes per batch.
- Remove the tulumba with a slotted spoon and immediately submerge them into the cooled syrup for 1–2 minutes.
- Transfer to a wire rack or serving plate to drain excess syrup. Serve warm or at room temperature.
Notes
- Ensure the syrup is completely cooled before soaking the hot pastries for optimal texture.
- Use a star-shaped piping tip for authentic ridged appearance.
- Do not overmix after adding the eggs to prevent the dough from becoming too runny.
Nutrition
- Serving Size: 4-5 pieces
- Calories: 280
- Sugar: 25g
- Sodium: 90mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
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