'Tulumba Tatlisi', also known as 'Bamiyeh' or 'Balah el Sham', is a traditional Turkish fried dough dessert famous for its crispy texture and syrupy sweetness.
This popular street food is made from mini choux pastry dough balls, piped into cold oil, fried, and then dipped in sweet syrup.
Just like Sekerpare (Turkish Semolina Cookies) and Kunefe (Kunafa) - Turkish Cheese Dessert, it is one of the most delicious syrupy treats of Turkish cuisine.
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With its syrupy and lightly crispy texture, this budget-friendly dessert is a favorite among many for its unique taste.
You can easily make it at home and share the joy of homemade tulumba with your loved ones during special occasions and celebrations.
Ingredients You'll Need
Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.
Syrup Ingredients
- Sugar - Both caster sugar and granulated sugar are ideal for making syrup
- Lemon juice - A few drops of lemon juice are essential to prevent the syrup from crystallizing.
Choux Pastry Ingredients
- Eggs - Ensure your eggs are at room temperature before using them. They serve as the leavening agent for the choux pastry. It's important to add the eggs to the dough one at a time.
- Flour - Plain (all-purpose flour) is the best choice for choux pastry.
- Salt - It seasons the dough while enhancing its sweetness.
- Sugar - It not only adds a subtle sweetness but also helps in coloring the dough.
- Starch - You can use either corn starch or wheat starch.
- Vanilla paste - I use vanilla bean paste or extract for a deep and delicious vanilla flavor.
- Vinegar - White wine vinegar helps stabilize the dough and improve its texture.
How to Make Tulumba Tatlısı - Turkish Fried Dough Dessert?
Making this delicious Tulumba dessert is pretty straightforward. However, there are a few tips and tricks that you should follow to achieve the best results:
Prepare the Syrup
Mix water and caster sugar in a medium-sized pot, then bring to a boil over medium heat.
Let it simmer for 15 minutes, and add the lemon juice just before removing it from the heat.
Set it aside and let it totally cool while preparing the dough.
Prepare the Choux Pastry
In a saucepan, combine water, sugar, salt, and ⅓ cup vegetable oil, then bring to a boil.
Once the mixture boils, add the flour while stirring continuously to avoid lumps.
Remove the dough from the saucepan and let it cool down until it doesn't burn your hands.
Once the dough has cooled, transfer it to the mixing bowl of a stand mixer.
Add the eggs to the dough one at a time, mixing thoroughly after each addition to ensure even distribution.
Next, incorporate vanilla paste, white wine vinegar, and starch into the mixture, stirring well.
Transfer the dough into a piping bag fitted with a star-shaped nozzle, approximately 1" (2-3 cm) thick.
Fry the Dough
Pour vegetable or sunflower oil into a deep saucepan.
Using a pair of scissors, pipe dough pieces about 2 inches - 4 centimeters in size into the cold oil.
Try to fit in as many as you can without overlapping. If you can't fit them all at once, wait for the oil to cool before starting the second batch.
Place the saucepan over low heat and let them gently fry until they double in size. Do not disturb the dough at this stage.
When the dough pieces start to brown, which takes about 40 minutes, increase the heat to medium.
Fry the dough pieces until they turn golden brown and crispy, which should take about 15 more minutes.
Feel free to gently stir them if needed to ensure even browning.
Transfer the fried dough to the prepared syrup and let them soak for 3-4 minutes before serving.
Remove the Tulumba from the sweet syrup onto a serving plate and garnish with ground nuts or desiccated coconut before serving.
Top Tips From the Chef
- Ensure your eggs are at room temperature before using them.
- Add the eggs to the cooled dough one by one, mixing thoroughly after each addition to ensure the eggs are evenly distributed.
- Use a piping bag fitted with a star-shaped tip to create the traditional ridged appearance of Tulumba.
- For crispy Tulumba desserts, always place the prepared dough into cold oil. This step is necessary for the Tulumba to expand, puff up, and maintain its shape.
- Once the dough pieces are golden brown and crispy, it's best to transfer them immediately to cold syrup.
- Try to fit in as many dough pieces as you can without overlapping. If you can't fit them all at once, wait for the oil to cool before starting the second batch.
- After cooling and straining the frying oil, you can store it in a sealed jar for later use in frying more dough.
Storage Instructions
To store Tulumba Tatlısı, place the cooled and fully soaked pieces in a lightly covered container at room temperature. They can stay fresh for up to a week.
For longer storage, you can freeze them, but keep in mind it might change their texture slightly.
Before enjoying Tulumba, make sure to bring it to room temperature.
Recipe FAQs
While they share similar ingredients, Tulumba tatlisi and Churros have distinct characteristics.
Tulumba tatlisi is soaked in sweet syrup after frying, resulting in a crispy exterior and soft interior.
Churros, on the other hand, are dusted with sugar and typically served with chocolate sauce for dipping.
Tulumba dessert tends to stay fresh longer, while Churros are best consumed on the same day.
Tulumba dessert has its roots in the Ottoman Empire, originating in Turkey.
Over time, it has become popular across the Middle East and Mediterranean regions.
Tulumba is a classic dessert that traces its roots back to the Ottoman Empire, with Turkey being a significant hub for its popularity.
It's essentially deep-fried batter crafted from choux pastry dough. After frying, it takes a sweet plunge into syrup, resulting in a delightful contrast of crispy exterior and syrup-infused softness inside.
It's a go-to treat for various celebrations and special occasions across the Middle East.
Related Recipes
For more delicious syrupy dessert recipes why not try:
Did you make this recipe? Please let me know how it turned out! Leave a comment below, tag @cookingorgeous on Instagram, and hashtag it #cookingorgeous.
I hope you enjoy the process of making this delicious Tulumba - Turkish Fried Dough Dessert as much as you enjoy eating it! 🙂
Bon appétit! / Afiyet olsun!
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Tulumba Tatlısı - Turkish Fried Dough Dessert
Equipment
Ingredients
For the Syrup
- 460 ml water
- 440 g sugar
- 2-3 drops freshly squeezed lemon juice
For the Choux Pastry
- 500 ml water
- ⅓ cup vegetable oil
- 1 teaspoon sugar
- ¼ teaspoon salt
- 390 g plain white flour / all-purpose flour
- 3 large eggs (at room temperature)
- 1 teaspoon vanilla bean paste or extract
- 1 tablespoon white wine vinegar
- 1 tablespoon corn or wheat starch
- 500 ml vegetable or sunflower oil for frying
Instructions
Preparing the Syrup
- Mix water and caster sugar in a medium-sized pot, then bring to a boil over medium heat.
- Let it simmer for 15 minutes, and add the lemon juice just before removing it from the heat.
- Set it aside and let it totally cool while preparing the dough.
Preparing the Choux Pastry
- In a saucepan, combine water, sugar, salt, and ⅓ cup vegetable oil, then bring to a boil.
- Once the mixture boils, add the flour while stirring continuously to avoid lumps.
- Remove the dough from the saucepan and let it cool down until it doesn't burn your hands.
- Once the dough has cooled, transfer it to the mixing bowl of a stand mixer.
- Add the eggs to the dough one at a time, mixing thoroughly after each addition to ensure even distribution.
- Next, incorporate vanilla paste, white wine vinegar and starch into the mixture, stirring well.
- Transfer the dough into a piping bag fitted with a star-shaped nozzle, approximately 1" (2-3 cm) thick.
Frying the Dough
- Pour vegetable or sunflower oil into a deep saucepan. Using a pair of scissors, pipe dough pieces about 2 inches - 4 centimeters in size into the oil.
- Try to fit in as many as you can without overlapping. If you can't fit them all at once, wait for the oil to cool before starting the second batch.
- Place the saucepan over low heat and let them gently fry until they double in size. Do not disturb the dough at this stage.
- When the dough pieces start to brown, which takes about 40 minutes, increase the heat to medium.
- Fry the dough pieces until they turn golden brown and crispy, which should take about 15 more minutes. Feel free to gently stir them if needed to ensure even browning.
- Transfer the fried dough to the prepared syrup and let them soak for 3-4 minutes before serving.
- Remove the Tulumba from the sweet syrup onto a serving plate and garnish with ground nuts or desiccated coconut before serving.
Video
Notes
- Ensure your eggs are at room temperature before using them.
- Add the eggs to the cooled dough one by one, mixing thoroughly after each addition to ensure the eggs are evenly distributed.
- Use a piping bag fitted with a star-shaped tip to create the traditional ridged appearance of Tulumba.
- For crispy Tulumba desserts, always place the prepared dough into the cold oil. This step is necessary for the Tulumba to expand, puff up, and maintain its shape.
- Once the dough pieces are golden brown and crispy, it's best to transfer them immediately to cold syrup.
- Try to fit in as many dough pieces as you can without overlapping. If you can't fit them all at once, wait for the oil to cool before starting the second batch.
- After cooling and straining the frying oil, you can store it in a sealed jar for later use in frying more dough.
Liliana
Just made this dessert and we absolutely loved it! Excellent recipe!
Ayla Clulee
I am so pleased to hear that Liliana, and thank you so much for taking time to leave a comment!
Best wishes
Ayla