Tulumba

Tulumba is a popular dessert found in the cuisines of the Middle East, Balkans, and the Mediterranean. It is a fried batter soaked in syrup, similar to churros. The dessert's name comes from the Turkish word for 'pump', referencing the method used to create its tubular shape.

History

The origins of Tulumba are traced back to the Ottoman Empire, where it was a popular dessert in the imperial court. The dessert spread to various regions as the empire expanded, leading to its popularity in many different cuisines today.

Preparation

Tulumba is made by deep-frying a dough, prepared with flour, semolina, eggs, butter, and yogurt, into a tubular shape. The dough is often extruded through a star-shaped nozzle to give it its distinctive ridged appearance. After frying, the pastry is soaked in a sweet syrup made from sugar, water, and lemon juice.

Variations

There are several variations of Tulumba across different cuisines. In Greece, it is known as Touloumbes, and is often flavored with cinnamon or clove-infused syrup. In Egypt, a similar dessert is known as Balah el Sham, which is typically coated in honey syrup and sprinkled with powdered sugar.

Cultural Significance

Tulumba is often served at celebrations and festivals in many cultures. In Turkey, it is a traditional dessert served during Ramadan and other religious holidays. In Greece, it is often served at Easter celebrations.

See Also

• List of Turkish desserts
• List of Greek desserts
• List of Middle Eastern desserts