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Tulumba is a type of dessert food made of fried dough that is popular in the Balkan region of Europe, as well as in parts of Turkey and other nearby areas. This simple dish does not include a lot of complex presentations, but it does have some simple methodology that cooks need to know to achieve the right texture and taste for these small lumps of dough. One prominent aspect of this desert is its visual appearance, where the small tulumba pieces have a ridged look, similar to other types of desserts like the churros popular in Latin America. In a more general sense, these desserts are also much like other fried bread recipes from around the world, such as “funnel cakes” that are popular in North America.
In order to create a specific look for this desert food, cooks often simply squeeze the dough through shaped outlets, using pastry bags or similar tools. The pieces are then fried and dipped in sweet syrup to give them their unique flavor. These can be served with various types of garnishes.
Tulumba is made of basic ingredients. These include flour, eggs and water. Salt and sugar are also common. Some cooks may add other sweet elements to give more flavor to the snack.
The syrup used for the tulumba is not very complicated. In many recipes, it consists of sugar, water, and lemon juice. It’s possible for cooks to add many more ingredients to enhance the flavor of the finished product, or to buy pre-made syrups, but authentic versions of the dish rely on simpler concoctions. The dough pieces are dipped in the syrup to allow for adequate covering, but not in excess, to prevent a loss of texture.
Many recipes for tulumba call for these small items to be presented with other complementing ingredients. For example, cooks may top a serving of five or six pieces of tulumba with a small dollop of cream. Powdered sugar is another toping that, while not authentic for regional preparations, is used in similar desserts in the Americas or elsewhere.
In the Turkish region, tulumba is often complimented with chopped pistachios. Walnuts or hazelnuts might also be used. In addition, some local versions of the dish include grated coconut as a topping.
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