Tulumba (Turkish Delight in 30 Minutes)

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:

Tulumba (Flawless Turkish Delight in 30 Minutes)

Servings 22-24


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.


Add Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.