What is the rarity for sweet tooth?

Tulumba or is a deep-fried dessert found in Ottoman cuisine.

It is a fired batter soaked in syrup

A small ovoid shape with ridges along it is made from unleavened dough lump ( about 3 cm long)

A pastry bag or cookie press with a suitable end piece.

Firstly it is deep-fried to golden colour and then sugar-sweet syrup is poured over it when it is still hot.

It is eaten cold and it is traditionally served in Turkey and Greece.


For the syrup
400 g water
600 g granulated sugar
lemon juice, of 1/2 lemon
1 stick(s) cinnamon
2 tablespoons honey

For frying the chorus
320 g water
10 g granulated sugar
1 pinch of salt
50 g seed oil
250 g hard flour
1 teaspoon vanilla extract
4 eggs, medium size
600 g seed oil, for the

To serve
mint leaves

For the syrup

1. In a pot add the water, sugar, lemon juice, cinnamon, and transfer over medium heat.
2. Let it come to boil until the sugar melts.
3. Remove from the heat, add the honey, and set aside to cool.

For the churros

1. In a pot add the water, sugar, salt, seed oil, and transfer over medium heat. Let it come to a boil until the sugar melts.
2. Add the flour and mix with a wooden spoon until the dough thickens and loses its moisture.
3. Transfer the dough in a mixer’s bowl, add the vanilla extract, and beat with the whisk attachment at medium speed to cool.
4. Add the eggs one by one and let the ingredients homogenize.
5. Transfer into a pastry bag with a 13 mm star pastry tip.
6. Place a deep frying pan with seed oil on medium heat, and let it get very hot.
7. Cut churros of 4-5 cm and add them to the hot oil in batches. Fry for 3-4 minutes by constantly mixing with a slotted spoon.
8. Transfer them to the syrup right away, for 15-20 seconds, and then to a strainer.
9. Serve the churros with mint leaves.


Enjoy your meal!

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