Tulumba is a Turkish dessert which is one of the most eaten sweets in Turkey and I must share it with you! Let me start with its name. Tulumba means pump, but I don’t have any idea why this popular Turkish dessert is called with this name. It could be because of the method it is made. It is squeezed through a piping bag with a star nozzle, you know we have water through force pumps with some effort. Just a guess! It is just another Turkish dessert with a weird name!
Nobody cares the name of this Turkish dessert, tulumba here! We even forget the first meaning of its name, so when someone is talking about tulumba, it’s mostly about the dessert, not the pump.
Tulumba is one of the cheapest desserts here, so everyone can buy it at any time. When people have occasions like weddings or islamic memorial ceremonies aka mevlit, they prefer to serve tulumba to their large group of guests. It is generally served on a plastic plate with some toothpicks so you don’t use fork, but you eat tulumbas with a toothpick. This is of course something for large occasions. We definitely have it with a fork or we just enjoy it with our fingers when we have it at home!
Turkish dessert tulumba is a kind of fried dough soaked into syrup. Its dough is very similar to profiterole’s. The best tulumba is the fresh one, it must be crunchy outside and soft inside and when you bite it, you must feel the syrup absorbed inside. Tulumba is such a popular Turkish dessert that you can find it both in high class patisseries and in small shops.
An important tip for making Turkish dessert tulumba is that you should throw them into cold oil, wait it to rise and then rise the heat slowly. You shouldn’t fry them in hot oil! Otherwise, inner side of them is not well cooked.
Also, when cooking the dough, mix the flour mixture fast like we do when making flour halvah.
There is a shop nearby and they just make tulumba, no other Turkish desserts, so they are very good at their job. When we want to serve tulumba to our guests, we buy it from this shop, so I don’t prefer making it at home. I got the recipe from them though, so that I can share it with you!