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.
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