Turkish dessert Tulumba recipe

 Turkish dessert Tulumba is a popular dessert in the nation. Its dough is baked in a skillet and then pressed into hot oil using a piping bag fitted with a star nozzle. The golden frying dough pieces are then dipped in a lemony syrup.

Tulumba is one of the cheapest sweets in Turkey, which means that it is accessible to everyone at any time. When individuals host big gatherings like weddings or Islamic mourning rituals known as melt, they prefer to offer tulumba to their guests. It is often served on a plastic plate with toothpicks attached to eat the dessert with them. Naturally, this is something for exquisite events. When we have it at home, we certainly eat it with a fork or with our fingers!

Ingredients of Turkish dessert Tulumba:

For dough:

• Flour 2 cups
• Water 1 ½ cups
• Liquid milk ½ cup
• Oil or melted butter 4 tbsp
• Salt 1 pinch
• Eggs 3 large 
• Seeds 2 tsp
• Cornflour 1 tbsp
• Vanilla essence 1 tsp

For syrup:

• Sugar 3 cup
• Saffron 1 pinch
• Lemon juice 1 ½ tsp
• Water 2 cups
• Oil as needed for frying

How to make syrup

1. First, in a saucepan with sugar and water, have to stir until the sugar is melted.
2. Once the sugar has dissolved, and ferment has boiled, cook on medium heat for 8-10 minutes.
3. After 8 minutes, add lemon juice and saffron and take it down and cool.
4. If the syrup is not cold, tulumba will become soft after giving the syrup.

How to make the dough

1. In a pot, add water, milk, salt, melted butter, mix and put in the oven for boiling.
2. When the water boils, constantly stir with flour and semolina to make a smooth dough like boiled kai of bread.
3. The flour mixture is lumpy together, take it down and let it cool.
4. When the dough is very cold, please take it in a big bowl, mix it with one egg and combine It well with a big fork or wooden spoon.
5. If all the eggs are given in this way, should mix them well.
6. When the flour mixture becomes smooth, soft, and sticky, mix it well with vinegar and vanilla.
7. Mixing eggs with flour dough is more accessible if done with an electric beater.

Main step

1. When the tulumba dough is made, put a slightly larger star nozzle in a piping bag and fill the piping bag with tulumba glue and soft dough.
2. Now heat the oil in a pan.
3. When the oil is slightly hot, press the piping bag a little above the frying pan.
4. If you want to make the tulumba as long as you want, cut the tulumba with kitchen scissors when the dough comes out.
5. Tulumba will be lightly oiled. In the way, press the dough filed in the piping bag and patch it 1 or 2 inches long or like jilapi, cut the tulumba, and release it in oil.

1. Fry the tulumbas till golden, pour oil on them, and leave them directly in the cold syrup.
2. Soak them for 2-3 minutes in the syrup.

Tips:

*Before adding the eggs, allow the dough to cool fully in the pan. Otherwise, it would cook the eggs nearly to the point of breaking.

*Squeeze the batter from the piping bag using scissors to cut it—Oil the scissors’ blades to prevent them from sticking to the batter during cutting.

*When squeezing the batter into the oil, it should be cool. Use cold oil only! Heat the frying pan over medium heat after squeezing the batter. Cook until the pieces have doubled in size and have taken on a lovely golden color.

*Take down the pan from the heat and let the oil cool completely after the first batch is done. Proceed to the second batch just after that.