This article does not cite any sources. (April 2014) ( Learn how and when to remove this template message)
|Place of origin||Ottoman Empire|
|Region or state||Countries of the former Ottoman Empire, Balkans, Middle East, Caucasus|
|Main ingredients||Flour, butter, salt, water, egg, syrup|
Tulumba is a deep-fried dessert found in Ottoman cuisine and the regional cuisines of the former Ottoman Empire. It is a fried batter soaked in syrup, similar to jalebis and churros. It is made from unleavened dough lump (about 3 cm long) given a small ovoid shape with ridges along it using a pastry bag or cookie press with a suitable end piece. It is first deep-fried to golden colour and then sugar-sweet syrup is poured over it when still hot. It is eaten cold.
Tulumba literally means 'pump' in Turkish. The dessert is called pomba in Cypriot Greek and bombacık in Cypriot Turkish. In Armenian cuisine it may be called either pomp or tulumba. Tulumba features in Albanian, Bosnian, Bulgarian, Macedonian, Greek ( Greek: τουλούμπα) and Turkish cuisines. The sweet is also found in Persian cuisine as bamiyeh. In Egyptian and some Arab cuisines it is called balah ash-sham ( Arabic: بلح الشام) and in Iraqi cuisine it is known as as datli ( Arabic: داطلي).
- List of doughnut varieties
- List of fried dough varieties
- List of Turkish desserts
- Media related to Tulumba at Wikimedia Commons
|This Turkish cuisine-related article is a stub. You can help Wikipedia by expanding it.|
|This dessert-related article is a stub. You can help Wikipedia by expanding it.|