Tulumba is a deep-fried dessert from the Balkans. It is usually made with flour, butter, and sugar, but other variations exist as well. In Greece, it is called Loukoumades (λουκουμάδες), in Albania it is called Lekabudat, in Turkey it is known as Lokma, and in Iran, they call it Honooni Kookoo. While there are some similarities between these different varieties of tulumba, they vary depending on which country you are talking about! So what exactly is tulumba? What makes one recipe different from another?
The name tulumba comes from Turkish for “ball”, although some believe it may have come from Arabic tlum (ball). The word was first used in the 15th century when the Ottomans occupied Greece, although similar pastries existed long before then. The traditional preparation involves making yeasted doughnuts by hand and then deep-frying them before dipping them into syrup made with water, sugar and lemon juice or rose water. Turkish people usially eat this dessert with tea or coffee made in a Turkish coffee pot, which you can read more about by clicking on the link…
Table of Contents
- Tulumba Origin
- Types of Tulumba
- Tulumba Recipe
- Tulumba Syrup Recipe
- Tulumba Calories
- Tulumba vs. Churros
Tulumba is a Greek deep-fried desert. It is similar to churros, but with a different shape, texture and flavor. The word “tulumba” comes from the Turkish word “tulumbe,” which means “tube.” The original recipe dates back to Ottoman times (14th century) when people would make these fried pastries at home or buy them from street vendors who walked around with baskets full of them on their heads.
While the name of this dish is Turkish, it is actually an ancient Greek dessert. The word tulu means “deep-fried” and baklava means “pastry.” The original recipe for tulumba came from Persia and was brought to Greece by Turks who invaded the country in 1453. Modern day versions of tulumba can be found throughout the world, but they all have one thing in common: they are delicious!
Tulumba is a traditional Persian dessert. It is made with a dough that is deep-fried and then rolled in sugar syrup. This dish has many names, including Churros and Zalabia. Tulumba originated in Turkey, but there are many different variations of this sweet treat throughout the Middle East and North Africa.
This is a deep-fried pastry that is made with a yeast dough and is filled with a sweet syrup. It is popular in Turkey, Greece, Albania and the Balkans. The word “tulumba” comes from Turkish “tulumbac”, meaning “sponge cake”. The Greek name for it (τουλουμπα) means “Turkish” or “Turkic”.
The Greek Tulumba is a fried doughnut-like pastry with a sweet syrup filling. It is also known as loukoumades, which means, “Fried thing.” In Greece, these snacks are traditionally served on New Year’s Day–and they are everywhere in Greece by then. They are also popular during Easter and Christmas celebrations, since those are times when people want to eat something sweet after all the fasting that goes on during Lent (which starts before Easter).
Tulumba is a sweet pastry that is popular in Albania, Greece and Turkey. The pastry is made of flour, eggs and sugar, and is deep-fried until golden brown. It is often served with coffee or tea as an afternoon snack.
Tulumba is a deep-fried doughnut-like pastry that is a traditional Greek sweet. It has been described as “a cross between a beignet and funnel cake,” but with more of an eggy taste than either of those other treats. You can also read about Jilapi (Jalebi)… But if you know us long enough then you already know we cannot stop yet. Here are some other recipes for Japanese crazy deserts dango and mochi. Do not forget to share in case of finding them useful.
- 2 cups flour
- 1 cup butter, melted
- 1 1/2 cups sugar
- 3/4 cup milk
- 4 eggs, beaten with 1 teaspoon vanilla extract and 1/4 teaspoon salt (or use a little less than 1 cup of store-bought eggnog)
- In a large bowl, mix the flour and sugar.
- Add oil and mix.
- Add water and knead until you have a smooth dough. Let rest in a covered container for at least 30 minutes before frying.
- Heat the oil over medium heat in a deep frying pan or pot until it reaches 350°F (176°C). If you do not have a thermometer, test it by dropping some batter into the hot oil: if it bubbles up immediately then it is ready; if not then keep heating until this happens consistently!
- Dip your fingers into some water and form small balls from your dough–about 1 inch/2 cm wide should do it–and drop them straight into the hot oil; fry until golden brown on all sides (this shouldn’t take more than 2 minutes), flipping once during cooking time so both sides get crispy as well as cooked through inside due to their hollow structure!
In a medium saucepan, combine the sugar and water over medium heat. Stir until the sugar dissolves completely, about 3 minutes. Add honey, lemon juice and orange juice, vanilla extract and salt; stir until combined well. Bring to a boil then reduce heat to low simmer for 5 minutes or until slightly thickened (do not let it boil). Remove from heat when done. Let cool for about 20 minutes before serving. This syrup can also be used for other sweets such as saffranspannkaka…
Tulumba is a dessert made of flour, sugar and oil. It has many calories, so you should eat it in moderation. The syrup used to make tulumba has some fat content, but it is not too high compared to other desserts made with syrup.
Tulumba is a deep-fried desert, and it is not the same thing as churros. Churros are a Spanish pastry nonetheless simillar to the lussekatt that is often served with hot chocolate or coffee. They are made from dough rolled into long strips, then twisted into spirals and fried in oil. This desert on the other hand, is traditionally made with semolina flour (a type of coarse wheat flour) mixed with water and fried until golden brown in olive oil.
It can be sweet or savory, depending on the filling inside. The word tulumba comes from Turkish tulumbe (dough ball) and Persian dulmaban (deep fried dough). In Albania, people also call this dish pite (pie), while in Iran; it is called kalacheh-ye-kalam.’
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