Turkish Tulumba Dessert is made of a special type of dough fried and then soaked in sweet lemony syrup. Crunchy on the outside, soft and juicy on the inside.

Love desserts with a lemony syrup? We have a lot of these in Turkish cuisine. And you can find several of them on the blog. Turkish baklava (easy way) is our all time favorite but we do LOVE tel kadayif and hot kanafeh as well.

Turkish Dessert Tulumba | www.giverecipe.com
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What Is Tulumba?

Tulumba Tatlisi is a Turkish dessert which is one of the most eaten sweets in Turkey. Its dough is first cooked in a pan and then squeezed into oil through a piping bag with a star nozzle. Then these golden fried dough pieces are soaked in a lemony syrup.

Tulumba is one of the cheapest desserts in Turkey, so everyone can buy it at any time. When people have occasions like weddings or islamic memorial ceremonies aka mevlit, they prefer to serve tulumba to their large group of guests. It is generally served on a plastic plate with some toothpicks so that you can eat the dessert with them. This is of course something for large occasions. We definitely have it with a fork or we just enjoy it with our fingers when we have it at home!

Wanna learn more Turkish desserts? Here are just a few of them:

Ingredients

We have two types of ingredients in this tulumba dessert.

Flour, sugar, semolina, eggs, oil, pistachios, butter, lemon, cornstarch photographed on a light background.
Tulumba ingredients

For the syrup, we need sugar, water and lemon juice. For the dough, we need water, butter, flour, eggs, semolina and cornstarch. Plus we need oil for frying.

Instructions

The recipe has 5 folds.

Lemon syrup with a lemon wedge in a pan.
Making lemon syrup

First, make the syrup. Put sugar, water and lemon juice in a pot and bring it to boil. Let it simmer for 10 minutes, remove from heat and let it cool.

Butter and water in a pan.
Butter and water

Second, make the dough. To do this, put water and butter in a pot.

Butter melted in hot water in a pan.
Butter melted in water

Heat it until the butter melts, stirring occasionally.

Flour, melted butter and water in a pan with a wooden spoon inside it.
Making tulumba dough in a pan

Gradually add in the flour when the water boils and butter melts.

Tulumba dough in a pan with a wooden spoon inside.
Making tulumba dough

Mix fast well with a wooden spoon as we do when making flour halvah until you have a non-sticky dough, about 10 minutes over low heat.

Tulumba dessert dough topped with cornstarch in a glass mixing bowl.
Dough topped with cornstarch

Transfer the dough into a mixing bowl and let it cool completely and add in semolina and cornstarch.

Eggs added in the tulumba batter in a mixing bowl and a wooden spoon inside it.
Adding eggs to the dough

Next, add in the eggs. Break one egg each time and mix either with a spoon or your hands until you have a creamy dough. Transfer it into a piping bag with a star nozzle.

A hand cutting the squeezed batter from a piping bag
Squeezing dough in oil

Then, fill a frying pan with oil. And squeeze the dough into cold oil using an oiled scissors. Put the pot over medium heat and cook the tulumba dough pieces until they double in size. The slower they are fried, the crunchier they get.

Golden fried tulumba dessert pieces in syrup.
Fried tulumbas in syrup

Finally, transfer the fried tulumbas into cold syrup and let them absorb the syrup for 2 minutes. Then transfer them on a plate or bowl using a slotted spoon.

Before frying the rest of dough, let the frying oil cold and repeat the same steps.

#Turkish #Dessert Tulumba | www.giverecipe.com
Tulumba served with Turkish tea

Tips and Tricks

  • Make sure the dough you cook in the pan cools down completely before adding in the eggs. Otherwise, the eggs will be almost cooked.
  • Use scissors to cut the batter you squeeze from the piping bag. Dip the knives of the scissors into oil so that they don’t stick to the batter when cutting.
  • The oil should be cold when you squeeze the batter into it. Never use hot oil! After squeezing the batter, put the frying pan over medium heat. Cook until the pieces double in size and get a nice golden color.
  • When you finish with the first batch, turn the heat off and let the oil cool completely. Only then start with the second batch.
Syrupy tulumba dessert topped with ground pistachio photographed in a bowl.
Syrupy tulumba dessert

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📖 Recipe

Turkish Dessert Tulumba

Tulumba dessert soaked in syrup.

Turkish Dessert Tulumba is a simple yet tasty dessert!

  • Author: Zerrin
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 50 1x
  • Category: Dessert
  • Method: Frying
  • Cuisine: Turkish

Syrup:

  • 3 ½ cup sugar
  • 3 cups water
  • 1 tbsp lemon juice

Dough:

  • 2 cups water
  • 2 tbsp butter
  • 2 and ½ cup flour
  • 2 tbsp semolina
  • 1 tbsp starch
  • 3 eggs
  • Oil to deep fry

Instructions

  1. Start preparing its syrup. Put water and sugar in a pot and bring it to a boil. Add in lemon juice and let it simmer for about 10 minutes. Let it cool completely.
  2. Meanwhile start preparing the dough. Put water and butter in a pot. Heat it over medium heat until the butter melts, stirring occasionally.
  3. When it boils, slowly add in flour. Stir it fast with a wooden spoon until you have a nonsticky dough about 10 minutes over low heat.
  4. Take the pot from heat, transfer the dough into a mixing bowl and let it cool down.
  5. When it is cool enough, add in semolina and cornstarch.
  6. Then break eggs into it one by one and mix either with a spoon or with your hands until you get a creamy batter. 
  7. Fill a frying pan with oil.
  8. Fill the batter into a piping bag with a star nozzle.
  9. Squeeze dough pieces into cold oil.
  10. Put the pan over medium heat and fry the dough pieces until they double in size.
  11. When they are golden fried, remove with a slotted spoon and transfer them into cold syrup.
  12. Let them sit in  the syrup for 1-2 minutes and transfer in a large bowl.
  13. Before frying the rest of dough, let the frying oil cold and repeat the same steps.
  14. Serve warm or cold topped with crumbled pistachios.

Notes

  • Make sure the dough you cook in the pan cools down completely before adding in the eggs. Otherwise, the eggs will be almost cooked.
  • Use scissors to cut the batter you squeeze from the piping bag. Dip the knives of the scissors into oil so that they don’t stick to the batter when cutting.
  • The oil should be cold when you squeeze the batter into it. Never use hot oil! After squeezing the batter, put the frying pan over medium heat. Cook until the pieces double in size and get a nice golden color.
  • When you finish with the first batch, turn the heat off and let the oil cool completely. Only then start with the second batch.

Nutrition

  • Calories: 38
  • Sugar: 4g
  • Sodium: 5.4mg
  • Fat: 1.1g
  • Carbohydrates: 6.4g
  • Protein: 0.7g
  • Cholesterol: 12.4mg

Keywords: tulumba recipe, tulumba dessert

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