Tulumba is a sweet dessert made of deep-fried choux pastry that is immediately soaked in cold sugar syrup after frying.
At first glance, it resembles small, golden-brown cylinders with longitudinal ridges, giving them the characteristic appearance of a gear. It is one of the most widespread sweets in the Balkans, in Turkey, and in the Middle East.
Although visually it may look like small Spanish churros, the taste experience is completely different due to the syrup.
We must look for the origin of tulumba in the days of the Ottoman Empire, which influenced a vast territory with its cuisine. That is why today we find variations of this dessert in Albania, Greece, Bulgaria, Macedonia, Bosnia, but also in Iraq, Iran, or Egypt. It is a typical example of a "folk" dessert that arose from the need to create something filling and tasty from absolutely basic and cheap ingredients.
The base of tulumba is classic choux pastry, very similar to what we know from Czech cream puffs or French éclairs. The recipe consists of flour, water, a bit of fat, and eggs. Eggs are key because they act as a leavening agent - thanks to them, the dough rises during frying and creates the desired structure inside, which later soaks up the syrup. The second essential component is the syrup, which is boiled from water and sugar in a ratio that guarantees the consistency of liquid honey.
Tulumba is eaten with hands or a small fork, but be prepared that you probably won't avoid sticky fingers. Due to the extreme sweetness, tulumba is rarely eaten alone in large quantities. The ideal companion is strong Turkish coffee or tea, which help wash down the sugar coating from the palate and balance the flavors.
I have tasted tulumba in many places during my travels, but it didn't really find a way to my heart. I never bought it specifically; I always received it as a complimentary treat from the establishment. And while I love churros, tulumba is far too sweet for me; one piece was always plenty. It is too intense a combination of fat and sugar for me.
What is your opinion on tulumba? Do you like it?
Bon appétit!
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