Tulumba Tatlisi or Tulumba only is a deep-fried dessert found in Turkey and the regional cuisines of the former Ottoman Empire.
It is a fried batter soaked in syrup, similar to jalebis and churros.
It is made from an unleavened dough lump (about 3 cm long) given a small ovoid shape with ridges along it using a pastry bag or cookie press with a suitable end piece.
It is first deep-fried to golden color and then sugar-sweet syrup is poured over it when still hot. It is eaten cold.
NAMING
Tulumba literally means ‘pump’ in Turkish from Italian: Tromba. The dessert is called pomba in Cypriot Greek and bombacık in Cypriot Turkish. In Armenian cuisine, it may be called either pomp or tulumba. Tulumba features Albanian, Serbian, Bosnian, Bulgarian, Macedonian, Greek, Azeri, and Turkish cuisines.
The sweet is also found in Persian cuisine as bamiyeh after the vegetable of the same Persian name, due to its shape.
In Hejazi it is called ṭurumba directly from Italian: Tromba, but in Egyptian and some Arab cuisines it is called balaḥ ash-Shām, literally “Syrian dates” or “Damascene dates,”.
INGREDIENTS
It is made from yogurt and starch-based dough, which is fried before being dipped in syrup.
It is a special sweet often enjoyed at Iftar in Ramadan.
It is also commonly served with its counterpart, the jalebi, which is prepared the same way, but the only difference is that it has a web-like arrangement consisting of strips of dough.
