HomeTurkish Tulumba
Turkish Tulumba
Tulumba (too-LOOM-bah) is a beloved Turkish dessert—crispy, golden fried dough piped into elegant ridged sticks, then drenched in cool lemon-scented sugar syrup. With its shatteringly crisp exterior and tender interior, it’s a staple at celebrations, street festivals, and family gatherings across Turkey and the broader Middle East (where it’s known as balah el sham, bamiyeh, or puff pastry fritters).
Unlike baklava, tulumba is light, not overly sweet, and surprisingly simple to make at home—with just 5 core ingredients and a piping bag.
Why You’ll Love This Recipe
🍯 Crispy outside, soft inside—soaked in fragrant syrup
⏱️ 30 minutes prep + fry
💛 Naturally nut-free & easily dairy-free
💸 Costs under $6—makes 20–25 pieces
✨ Impressive yet approachable—perfect for guests!
Ingredients You’ll Need
For the Dough:
1 cup (240ml) water
½ cup (1 stick / 115g) unsalted butter
1 tbsp granulated sugar
¼ tsp salt
1 cup (125g) all-purpose flour
3 large eggs, room temperature
For the Syrup:
2 cups (400g) granulated sugar
2 cups (480ml) water
2 tbsp lemon juice (or 1 tbsp rose water for floral twist)
For Frying:
Vegetable oil (for deep frying; ~4 cups)
Step-by-Step Instructions (Crispy, Golden, Foolproof)
1. Make the Syrup First
In a saucepan, combine sugar, water, and lemon juice.
Bring to a boil; simmer 10–15 minutes until slightly thickened.
Cool completely (refrigerate to speed up).
2. Make the Choux Dough
In a saucepan, bring water, butter, sugar, and salt to a rolling boil.
Remove from heat; add flour all at once. Stir vigorously until smooth.
Return to low heat; cook 1–2 minutes, stirring, until dough forms a ball.
Transfer to bowl; cool 5 minutes.
Add eggs one at a time, beating well after each, until glossy and thick.
3. Pipe & Fry
Heat oil to 350–375°F (175–190°C).
Fill piping bag with star tip; pipe 3–4 inch strips directly into hot oil.
Cut with scissors; fry 3–4 minutes per batch until deep golden brown.
Drain on wire rack.
4. Soak in Syrup
While still warm, place tulumba in a shallow dish.
Pour cold syrup over top; let soak 10–15 minutes.
Serve at room temperature.
Serving Suggestions
☕ Classic pairing: Turkish coffee or strong black tea
🌹 Elegant twist: Drizzle with rose water syrup or sprinkle with crushed pistachios
🎉 Celebration platter: Arrange with baklava, lokum (Turkish delight), and fresh fruit
Make-Ahead & Storage Tips
Fry ahead: Keep unfrosted tulumba in airtight container 1 day; re-crisp in 350°F oven 5 mins.
Syrup: Keeps refrigerated up to 2 weeks.
Best served same day—they soften over time but are still delicious!
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