Turkish Tulumba Recipe – Turkey Special
In the realm of syrupy desserts, tulumba holds a special place for me after sekerpare. A perfectly made tulumba, to me, is as rare as an Anatolian tiger—crispy on the outside, tender inside, delicately sweetened without being overly syrupy, fried in high-quality oil, and free from any hint of burnt aroma. Finding such perfection is indeed a rarity.
- Prep Time20 min
- Cook Time30 min
- Total Time50 min
Turkish Tulumba Ingredients :
- 3 eggs
- 1/2 teaspoon lemon juice
- 2 and 1/2 cups flour
- A pinch of salt
- 2 tablespoons semolina
- 9/16 cup sugar
- Oil or ghee for deep frying
- 5 cups water
- 1 tablespoon starch
How to Make Turkish Tulumba
1
For the dough: In a bowl, combine flour, semolina, salt, eggs, and water. Knead the mixture well and set it aside for half an hour.
2
For the sugar syrup: Boil sugar and water until the mixture thickens. Let it cool down, then add lemon juice. Set aside.
3
Now, take the dough and place it in a piping bag with a desired shape. Squeeze the dough into hot oil and fry until golden brown.
4
Next, immerse the fried tulumba in the sugar syrup for about half an hour. Garnish with fresh pistachios before serving.
