Turkish Tulumba Pastries

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

Tulumba is a classic Turkish sweet made from golden, ridged pieces of fried dough that are crisp on the outside and soft inside, then soaked in a cool, lightly lemon-flavored syrup. This dessert is commonly enjoyed at street markets, celebrations, and family gatherings throughout Turkey and parts of the Middle East, where similar treats are known as balah el sham or bamiyeh.

Compared with richer desserts like baklava, tulumba feels lighter and less heavy in sweetness. Even better, it can be made at home with a handful of basic ingredients and a piping bag.

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🍯 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 substitute 1 tbsp rose water
Frying	Vegetable oil	About 4 cups	For deep frying

💡 Helpful Tips

• Eggs at room temperature mix more easily into the dough.
• Pouring cold syrup over warm tulumba helps the pastries absorb the syrup properly.
• A star piping tip (such as #827) creates the traditional ridged shape.

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👩‍🍳 Step-by-Step Instructions

1. Prepare the Syrup

In a saucepan combine the sugar, water, and lemon juice. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10–15 minutes until it thickens slightly. Allow the syrup to cool completely before using (placing it in the refrigerator can speed this up).

2. Make the Dough

In another saucepan, bring the water, butter, sugar, and salt to a boil. Remove from heat and add the flour all at once, stirring quickly until smooth. Return the pan to low heat and cook for 1–2 minutes while stirring, until the dough forms a ball and pulls away from the sides. Transfer it to a bowl and let it cool for about 5 minutes. Add the eggs one at a time, mixing well after each addition until the dough becomes glossy and thick.

3. Pipe and Fry

Heat the vegetable oil to 350–375°F (175–190°C). Place the dough into a piping bag fitted with a star tip and pipe 3–4 inch strips directly into the hot oil, cutting the dough with scissors. Fry the pastries for about 3–4 minutes until deep golden brown. Remove and drain on a wire rack.

4. Soak in Syrup

While the tulumba are still warm, place them in a shallow dish and pour the cooled syrup over them. Let them soak for about 10–15 minutes before serving at room temperature.

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🍴 Serving Ideas

• Enjoy with Turkish coffee or strong black tea.
• Add a splash of rose water to the syrup or sprinkle with chopped pistachios for extra flavor.
• Serve alongside baklava, lokum, or fresh fruit on a dessert platter.

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🧊 Make-Ahead & Storage

• Frying ahead: Store unsyruped tulumba in an airtight container for up to 1 day. Reheat in a 350°F oven for about 5 minutes to crisp them again.
• Syrup storage: The syrup can be kept refrigerated for up to two weeks.
• Tulumba are best eaten the same day, although they remain tasty even after they soften slightly.

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✨ Crispy on the outside, soaked in fragrant syrup, and delightfully light—tulumba shows how simple ingredients can create a truly memorable dessert.