Turkish Tulumba
Tulumba (too-LOOM-bah) is a beloved Turkish dessert: golden ridged sticks of fried dough, crisp on the outside and tender within, soaked in cool lemon-scented syrup. You’ll find it at street festivals, family gatherings, and celebrations across Turkey and the Middle East (where it’s also called balah el sham, bamiyeh, or puff pastry fritters).
Unlike baklava, tulumba is lighter, not overly sweet, and surprisingly simple to make at home—with just five core ingredients and a piping bag.
🍯 Tulumba (Turkish Syrup-Fried Pastry)
📝 Ingredients
| Category | Ingredient | Amount | Notes |
|---|---|---|---|
| Dough | Water | 1 cup (240ml) | |
| Unsalted butter | ½ cup (115g) | ||
| Sugar | 1 tbsp | ||
| Salt | ¼ tsp | ||
| All-purpose flour | 1 cup (125g) | ||
| Eggs | 3 large | Room temperature | |
| Syrup | Sugar | 2 cups (400g) | |
| Water | 2 cups (480ml) | ||
| Lemon juice | 2 tbsp | Or 1 tbsp rose water | |
| For Frying | Vegetable oil | ~4 cups | For deep frying |
💡 Pro Tips:
- Use room-temp eggs—they blend smoothly into hot dough.
- Syrup must be cold when poured over hot tulumba for perfect absorption.
- A star piping tip (#827 or similar) gives the classic ridges.
👩🍳 Step-by-Step Instructions
1. Make the Syrup First
Combine sugar, water, and lemon juice in a saucepan.
Bring to a boil, then simmer 10–15 minutes until slightly thickened.
Cool completely (refrigerate to speed up).
2. Prepare the Dough
In a saucepan, bring water, butter, sugar, and salt to a boil.
Remove from heat; add flour all at once, stirring until smooth.
Return to low heat; cook 1–2 minutes until dough forms a ball.
Transfer to a bowl; cool 5 minutes.
Beat in eggs one at a time 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 oil.
Cut with scissors; fry 3–4 minutes until deep golden.
Drain on a 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
- ☕ Pair with Turkish coffee or strong black tea
- 🌹 Add rose water syrup or sprinkle with pistachios for elegance
- 🎉 Serve alongside baklava, lokum, and fresh fruit for a festive platter
🧊 Make-Ahead & Storage
Fry ahead: Store unfrosted tulumba in airtight container for 1 day; re-crisp in 350°F oven for 5 minutes.
Syrup: Keeps refrigerated up to 2 weeks.
Best enjoyed the same day—though still tasty after softening.
✨ Crispy, syrup-soaked, and irresistibly light—Tulumba is proof that the simplest ingredients can create unforgettable desserts.
