Tulumba Tatlisi
Tulumba Tatlisi Recipe from Turkey - Ingredients and Instructions
Introduction
Tulumba Tatlısı is a popular Turkish dessert that consists of fried dough soaked in a sweet syrup. This delicious treat is often enjoyed during special occasions and celebrations.
History
Tulumba Tatlısı has been a beloved dessert in Turkish cuisine for many years. It is believed to have originated in the Ottoman Empire and has since become a staple in Turkish dessert culture.
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. Let it boil until it reaches a moderately thick consistency. Set it aside to cool.
- PASTRY: In a saucepan, heat the margarine. Add water and salt, 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 leaves the sides of the pan. This process should take approximately 6 minutes. Remove the pan from heat and let it cool.
- Once cooled, add the eggs to the pastry mixture and knead for about 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, increasing the heat slightly when they start to puff up. Fry until they turn golden brown.
- Remove the fried pastries from the pan using a perforated spoon to drain excess oil. Transfer them to the syrup. Allow the pastries to soak in the syrup for a moment, then strain off the excess syrup. Place the tulumba on a serving plate and serve chilled.
Variations
- You can add a touch of rose water or orange blossom water to the syrup for a fragrant twist.
- For a modern twist, you can drizzle the pastries with chocolate sauce before serving.
Cooking Tips & Tricks
Make sure to fry the pastries in heated olive oil over low heat to ensure they cook evenly and do not burn.
- Be sure to strain off excess syrup from the pastries before serving to prevent them from becoming too soggy.
- Serve the tulumba chilled for the best taste and texture.
Serving Suggestions
Tulumba Tatlısı is best served chilled with a sprinkle of powdered sugar on top.
Cooking Techniques
Frying the pastries in heated olive oil is the key technique in making Tulumba Tatlısı.
Ingredient Substitutions
You can use butter instead of margarine in the pastry dough.
- You can use vegetable oil instead of olive oil for frying.
Make Ahead Tips
You can prepare the syrup and pastry dough ahead of time and fry the pastries just before serving for a fresh taste.
Presentation Ideas
Serve the Tulumba Tatlısı on a decorative platter garnished with fresh berries or mint leaves for a beautiful presentation.
Pairing Recommendations
Tulumba Tatlısı pairs well with a cup of Turkish coffee or tea for a delightful dessert experience.
Storage and Reheating Instructions
Store any leftover Tulumba Tatlısı in an airtight container in the refrigerator. To reheat, place the pastries in the oven at a low temperature until warmed through.
Nutrition Information
Calories per serving
Each serving of Tulumba Tatlısı contains approximately 250 calories.
Carbohydrates
Each serving of Tulumba Tatlısı contains approximately 30 grams of carbohydrates.
Fats
Each serving of Tulumba Tatlısı contains approximately 15 grams of fats.
Proteins
Each serving of Tulumba Tatlısı contains approximately 5 grams of proteins.
Vitamins and minerals
Tulumba Tatlısı is not a significant source of essential vitamins and minerals.
Alergens
Tulumba Tatlısı contains eggs and flour, which may be allergens for some individuals.
Summary
Tulumba Tatlısı is a sweet and indulgent dessert that is best enjoyed in moderation due to its high sugar and fat content.
Summary
Tulumba Tatlısı is a delectable Turkish dessert that is sure to satisfy your sweet tooth. With its crispy exterior and sweet syrupy interior, this dessert is a true delight for any occasion. Enjoy this traditional treat with friends and family for a taste of Turkish cuisine at its finest.
How did I get this recipe?
I have a clear recollection of the first time I saw this recipe for Tulumba Tatlisi. It was a warm summer day, and I was visiting my friend Fatma in her small village in Turkey. Fatma was known for her delicious desserts, and she had promised to teach me how to make one of her specialties.
As we sat in her cozy kitchen, Fatma laid out the ingredients for Tulumba Tatlisi - a sweet and syrupy pastry that was popular in the region. The recipe seemed simple enough, but there were a few key techniques that Fatma insisted were crucial for getting it just right.
First, she showed me how to make the dough by combining flour, water, and butter in a pot over low heat. As the mixture cooked, she stirred it constantly until it formed a smooth and elastic dough. Then, she transferred the dough to a piping bag fitted with a star-shaped tip, ready to be piped into hot oil.
Next came the syrup, a mixture of sugar, water, and lemon juice that would be poured over the fried pastries to give them their signature sweetness. Fatma explained that the key to a good Tulumba Tatlisi was to soak the pastries in the syrup while they were still warm, allowing them to absorb all the flavors.
As I watched Fatma work her magic in the kitchen, I couldn't help but be amazed by her skill and expertise. She moved with such grace and precision, knowing exactly when to flip the pastries in the oil and when to remove them to soak in the syrup. It was clear that she had been making these pastries for years, passing down the recipe from generation to generation.
After what seemed like hours of frying, dipping, and soaking, the Tulumba Tatlisi were finally ready to be served. They glistened in the sunlight, their golden brown exteriors covered in a sticky glaze of sweet syrup. I couldn't wait to taste them.
As I took my first bite, I was transported to a world of flavors and textures unlike anything I had ever experienced before. The pastry was light and airy, with a hint of crunchiness from the frying. The syrup soaked into every crevice, creating a perfect balance of sweetness and tanginess.
I couldn't believe that I had made something so delicious with my own two hands. Fatma smiled at me, her eyes twinkling with pride. "You have the hands of a master baker," she said, patting me on the back. "You will make a wonderful Tulumba Tatlisi."
And so, armed with Fatma's recipe and her expert guidance, I returned home and began making Tulumba Tatlisi for my own family and friends. Each batch was better than the last, as I honed my skills and perfected the art of frying and soaking.
Now, whenever I make Tulumba Tatlisi, I can't help but think of Fatma and the warm summer day we spent together in her kitchen. Her recipe lives on in my heart, a tribute to her culinary expertise and the bond we shared over a love of food. And as I serve these sweet and syrupy pastries to my loved ones, I know that I am passing on a tradition that will endure for generations to come.