Tulumba Tatlisi: Crispy Fried Pastry with Sweet Syrup Recipe
Tulumba Tatlisi is a popular Middle Eastern and Turkish dessert made from deep-fried dough soaked in a sweet lemon-flavored sugar syrup. This recipe yields crispy and golden pastries with a soft interior, perfect for satisfying your sweet cravings.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Approximately 25 pieces
- Category: Dessert
- Method: Frying
- Cuisine: Turkish
Ingredients
Syrup
- 3 ½ cups sugar
- 3 cups water
- 1 tablespoon lemon juice
Dough
- 2 cups water
- 2 tablespoons butter
- 2 ½ cups all-purpose flour
- 2 tablespoons semolina
- 1 tablespoon starch (cornstarch or potato starch)
- 3 large eggs
- Oil for deep frying (enough to fill a deep pan)
Instructions
- Prepare the syrup: In a saucepan, combine sugar and water. Bring to a boil, stirring occasionally until sugar dissolves completely. Add lemon juice, reduce heat, and simmer for 10 minutes. Remove from heat and let it cool to room temperature.
- Make the dough: In a saucepan, heat water and butter until butter melts and the mixture comes to a boil. Remove from heat and immediately add the flour, semolina, and starch. Stir vigorously until a smooth dough forms and pulls away from the sides of the pan.
- Beat in the eggs: Transfer the dough to a mixing bowl and let it cool slightly. Add eggs one at a time, beating well after each addition until the dough is shiny and smooth.
- Pipe the dough: Fill a piping bag fitted with a star nozzle with the dough. Heat oil in a deep frying pan over medium heat.
- Deep fry the tulumba: Carefully pipe 2-3 inch long strips of dough directly into the hot oil. Fry in batches, turning occasionally until golden brown and crispy on all sides.
- Drain and soak: Using a slotted spoon, remove fried pastries and immediately immerse them into the cooled syrup. Let them soak for a few minutes to absorb the syrup.
- Serve: Remove from syrup and place on a serving plate. Tulumba Tatlisi is best enjoyed at room temperature.
Notes
- Ensure the oil temperature is moderate; too hot oil will brown the pastries quickly but leave them uncooked inside.
- You can substitute starch with cornstarch if unavailable.
- Syrup should be completely cooled before soaking to prevent the dough from becoming soggy.
- Use a star-shaped nozzle for traditional ridged tulumba shapes.
- Store leftovers in an airtight container at room temperature for up to 2 days.
