Tulumba
8 servings
40 minutes
Tulumba is a traditional Turkish dessert that captivates with its delicate texture and sweet aroma. Its roots trace back to the Ottoman Empire, where it was a favorite treat at the court. Crispy on the outside and soft on the inside, tulumba is soaked in aromatic syrup that gives it a characteristic juiciness. This dessert resembles an éclair but without creamy filling; it is served chilled, making it especially refreshing on hot days. The taste of tulumba is a harmony of honey sweetness and a slight tartness from lemon juice, creating a balanced delight. It pairs perfectly with a cup of strong Turkish tea or coffee, finishing the meal with an Eastern touch. The simplicity of preparation and accessible ingredients make tulumba a popular dessert loved not only in Turkey but also far beyond its borders.
1
Preparing the dough. Put butter and water in a saucepan, bring to a boil, and add flour. Mix well. Heat while stirring for about a minute. Remove from heat and let cool slightly. Add one egg at a time, mixing well each time.
- Butter: 70 g
- Water: 250 ml
- Salt: pinch
- Wheat flour: 150 g
- Chicken egg: 2 pieces
- Chicken egg: 2 pieces
2
Transfer the dough to the syringe.
3
Heat the oil (about 300 ml) and, using a syringe to pipe the pastries, fry the cucumbers until golden.
- Butter: 70 g
4
Transfer the finished pastries to paper towels.
5
For the syrup, mix all the ingredients and put them on the heat. Bring to a boil and simmer for 7-10 minutes.
- Lemon juice: 30 ml
- Honey: 100 g
6
Soak the tulumba in syrup. It can be served at the table.
