Turkish Tulumba Pastries

1 2 minutes read

Tulumba (too-LOOM-bah): Crispy Turkish Syrup-Fried Pastries

Tulumba is a beloved Turkish dessert: golden, ridged sticks of fried dough—crispy on the outside, tender inside—soaked in cool, lemon-scented syrup. You’ll find it at street festivals, family gatherings, and celebrations across Turkey and the Middle East (where it’s also called balah el sham, bamiyeh, or puff pastry fritters).

Unlike baklava, tulumba is lighter, not overly sweet, and surprisingly easy to make at home with just five core ingredients and a piping bag.

🍯 Tulumba Ingredients

Category	Ingredient	Amount	Notes
Dough	Water	1 cup (240 ml)
	Unsalted butter	½ cup (115 g)
	Sugar	1 tbsp
	Salt	¼ tsp
	All-purpose flour	1 cup (125 g)
	Eggs	3 large	Room temperature
Syrup	Sugar	2 cups (400 g)
	Water	2 cups (480 ml)
	Lemon juice	2 tbsp	Or 1 tbsp rose water
Frying	Vegetable oil	~4 cups	For deep frying

💡 Pro Tips:

Use room-temperature eggs—they blend smoothly into hot dough.
Pour cold syrup over hot tulumba for perfect absorption.
A star piping tip (#827 or similar) gives the classic ridged look.

👩‍🍳 Step-by-Step Instructions

1. Make the Syrup First

Combine sugar, water, and lemon juice in a saucepan.
Bring to a boil, then simmer 10–15 minutes until slightly thickened.
Cool completely (refrigerate to speed up).

2. Prepare the Dough

In a saucepan, bring water, butter, sugar, and salt to a boil.
Remove from heat; add flour all at once, stirring until smooth.
Return to low heat; cook 1–2 minutes until dough forms a ball.
Transfer to a bowl; cool 5 minutes.
Beat in eggs one at a time until glossy and thick.

3. Pipe & Fry

Heat oil to 350–375°F (175–190°C).
Fill a piping bag with a star tip; pipe 3–4 inch strips directly into the oil.
Cut with scissors; fry 3–4 minutes until deep golden.
Drain on a wire rack.

4. Soak in Syrup

While still warm, place tulumba in a shallow dish.
Pour cold syrup over the pastries.
Let soak 10–15 minutes. Serve at room temperature.

🍴 Serving Suggestions

Pair with Turkish coffee or strong black tea.
Add rose water to the syrup or sprinkle with pistachios for elegance.
Serve alongside baklava, lokum, or fresh fruit for a festive platter.

🧊 Make-Ahead & Storage

Fry ahead: Store unfrosted tulumba in an airtight container for 1 day; re-crisp in a 350°F oven for 5 minutes.
Syrup: Keeps refrigerated up to 2 weeks.
Best enjoyed the same day, though still tasty after softening.

✨ Crispy, syrup-soaked, and irresistibly light—Tulumba proves that the simplest ingredients can create unforgettable desserts.

1 2 minutes read