Tulumba is a popular syrupy dessert found in the Arab cuisines and the cuisines of the former Ottoman Empire. This sweet treat is typically consumed during the famous holiday called Ramadan. It’s a fried batter soaked in sweet syrup, similar to churros and jalebis. Today, am offering the Turkish version of this delicious dessert, simple and easy, try it:
For the syrup:
- 3 1/2 cups water
- 3 cups sugar
- 1 tablespoon freshly squeezed lemon juice
For the tulumba batter:
- 2 tablespoons sugar
- 2 cups water
- 2 tablespoons butter
- 2 1/2 cups all-purpose flour, sifted
- 3 large eggs (room temperature)
- 2 tablespoons cornstarch
- 3 tablespoons semolina
- 2 to 3 cups vegetable oil (or generous amount needed for frying)
To make the syrup:
In a medium saucepan, pour the water and stir the sugar. Bring the mixture to a boil, stirring frequently until the sugar dissolves.
Reduce the heat and allow the mixture to simmer gently for around 12 minutes. Apply the lemon juice; simmer for one minute longer. Remove from the heat and let it cool.
To make the tulumba batter:
- In a saucepan, apply water, butter, and sugar. Turn on the heat, stir continuously or just until the mixture is smooth and melted.
- Using a wooden spoon, add the flour and combine until a loose dough forms.
- When the dough starts to collect around the spoon, remove from the heat and allow to cool.
- Next, break 1 egg at a time into the batter and using a wooden spoon, combine to incorporate.
- Apply the cornstarch and semolina, combining well.
- Transfer the mixture to a pastry bag fitted with a star tip.
- Pour around 3 inches’ vegetable oil into a deep frying pan and heat to 350°F (check with a thermometer).
- When the oil is hot, press out small lines of dough straight into the hot oil. Using a spoon or strainer, turn the pieces over and around so the tulumbas brown evenly.
- When cooked, remove and drain on paper towels.
- Apply them to the cool syrup and allow them to soak it up.
- Then, arrange the moist cookies on a serving plate; pour a little extra syrup over the top. Serve.