Tulumba
Tulumba Recipe - A Delicious Albanian Dessert
Introduction
Tulumba is a popular Turkish dessert that consists of fried dough soaked in a sweet syrup. It is a delicious treat that is enjoyed by many people around the world.
History
Tulumba has its origins in the Ottoman Empire and has been enjoyed for centuries in Turkey and other Middle Eastern countries. It is often served at special occasions and celebrations.
Ingredients
Syrup
- 2 glasses sugar
- 1.75 glasses water
- 1 tsp lemon juice
How to prepare
Syrup
- In a saucepan, combine the sugar, water, and lemon juice.
- Stir to dissolve the sugar and bring the mixture to a boil.
- Continue boiling until the syrup reaches a moderately thick consistency.
- Set the syrup aside to cool.
Pastry
- In a saucepan, heat the margarine.
- Add water and salt to the saucepan and bring it to a boil.
- Reduce the heat and immediately add the flour.
- Stir the mixture constantly with a wooden spoon until it forms a ball and starts to leave the sides of the pan.
- Remove the pan from heat and let it cool.
- Once cooled, add the eggs and knead the dough for approximately 10 minutes.
- Using a pastry bag with a large nozzle, pipe 7-8 pastries into a pan containing heated olive oil.
- Fry the pastries over low heat until they puff up and turn golden.
- Remove the fried pastries with a perforated spoon to drain the excess oil.
- Place the fried pastries into the syrup.
- Strain off the excess syrup and transfer the tulumba to a serving plate.
- Serve the tulumba cool. 😀
Variations
- Some variations of tulumba include adding orange or rose water to the syrup for a different flavor profile.
Cooking Tips & Tricks
Make sure the syrup is at the right consistency before soaking the fried dough in it.
- Use a pastry bag with a large nozzle to pipe the dough into the hot oil for the perfect shape.
- Fry the tulumba over low heat to ensure they cook evenly and don't burn.
Serving Suggestions
Tulumba can be served with a dollop of whipped cream or a sprinkle of powdered sugar on top.
Cooking Techniques
The key cooking technique for tulumba is frying the dough in hot oil until it puffs up and turns golden brown.
Ingredient Substitutions
You can use butter instead of margarine in the dough, and honey instead of sugar in the syrup for a different taste.
Make Ahead Tips
You can make the dough and syrup ahead of time and fry the tulumba just before serving for a fresh taste.
Presentation Ideas
Serve tulumba on a decorative platter with a garnish of fresh mint leaves for a beautiful presentation.
Pairing Recommendations
Tulumba pairs well with a cup of Turkish coffee or a glass of tea.
Storage and Reheating Instructions
Tulumba can be stored in an airtight container at room temperature for up to 2 days. To reheat, place in a preheated oven at 350°F for 5-10 minutes.
Nutrition Information
Calories per serving
Each serving of tulumba contains approximately 250 calories.
Carbohydrates
Each serving of tulumba contains approximately 30 grams of carbohydrates.
Fats
Each serving of tulumba contains approximately 15 grams of fats.
Proteins
Each serving of tulumba contains approximately 5 grams of proteins.
Vitamins and minerals
Tulumba is not a significant source of vitamins and minerals.
Alergens
Tulumba contains gluten, eggs, and dairy.
Summary
Tulumba is a high-calorie dessert that is best enjoyed in moderation due to its high sugar and fat content.
Summary
Tulumba is a delicious Turkish dessert that is sure to satisfy your sweet tooth. Enjoy this fried dough soaked in syrup for a decadent treat!
How did I get this recipe?
I remember the excitement that washed over me when I first saw this recipe for Tulumba. It was a hot summer day, and I was visiting my dear friend Sophia in her bustling kitchen. Sophia was a Greek woman with a passion for cooking and a vast collection of recipes passed down through generations. As she pulled out a worn cookbook from the shelf, she told me that Tulumba was a traditional Greek dessert that she had learned to make from her own grandmother.
As Sophia flipped through the pages of the cookbook, I watched with anticipation as she pointed to the recipe for Tulumba. The ingredients were simple - flour, water, butter, sugar, and eggs - but the method seemed complex. Sophia explained that making Tulumba required precision and patience, as the batter had to be piped into hot oil and fried until golden brown before being dipped in a sweet syrup.
Intrigued by the process, I asked Sophia if she could teach me how to make Tulumba. With a smile, she agreed and we set to work in her kitchen. As we measured out the ingredients and mixed them together, Sophia shared stories of her childhood in Greece and the memories she had of making Tulumba with her grandmother.
As the batter came together, Sophia showed me how to pipe it into hot oil, forming delicate spirals that sizzled and bubbled as they fried. The scent of warm butter and sugar filled the air, and my mouth watered in anticipation of the finished dessert.
After the Tulumba had been fried to a perfect golden brown, we carefully dipped each piece into a fragrant syrup made with sugar, water, and a hint of lemon juice. The syrup soaked into the crispy exterior, creating a sweet and sticky coating that made my taste buds dance with delight.
As we sat down to enjoy our freshly made Tulumba, Sophia shared with me the importance of passing down recipes and traditions from one generation to the next. She told me that cooking was not just about nourishing the body, but also about feeding the soul and connecting with our heritage.
From that day on, Tulumba became a staple in my own kitchen. I made it for family gatherings, holidays, and special occasions, always thinking of Sophia and the time we spent together making this delicious dessert.
Over the years, I have tweaked the recipe for Tulumba, adding my own touches and variations to make it truly my own. But no matter how many times I make it, the scent of warm butter and sugar always brings me back to that hot summer day in Sophia's kitchen, learning how to make this beloved Greek dessert.
As I sit here now, with a plate of freshly made Tulumba in front of me, I am filled with gratitude for the traditions and recipes that have been passed down through the generations. And I hope that one day, I will be able to share the joy of making Tulumba with my own grandchildren, just as Sophia did with me.