Chefhola Pastries Syrup Desserts Molded Tulumba

Kalıp Tulumba Tatlısı: A Crispy Tradition

Summary of the Dish

Kalıp Tulumba is a unique delicacy prepared by piping a special dough through a serrated nozzle (or piping bag) into hot oil, followed by soaking it in a cold syrup. It is characterized by its crispy exterior and slightly moist interior, having fully absorbed the syrup.

Historical Background

Tulumba is a part of Ottoman culinary culture. It derives its name from the mold used to shape the dough, which resembles a tulumba (a water pump). It gained fame as a street food in Istanbul starting in the 18th century and eventually became an indispensable holiday dessert where home cooks showcase their skills.

Recipe and Ingredients

This recipe is based on the “cooking technique.” The stage at which the dough is cooked and the technique of dropping it into cold oil are the most important factors in determining the iconic crispiness of the tulumba.

Ingredient List

• For the Dough: 2 cups water, 1 tablespoon butter, 1 teaspoon granulated sugar, 2.5 cups flour, 3 eggs, 1 tablespoon semolina (for crispiness).
• For the Syrup: 3 cups granulated sugar, 3 cups water, a few drops of lemon juice.
• For Frying: Plenty of vegetable oil (sunflower oil).

Preparation Process

1. Syrup: Boil the sugar and water, add the lemon juice, and set aside to cool (the syrup must be cold).
2. Cook the Dough: Boil the water, butter, and sugar. Add the flour and cook on low heat for 5 minutes, stirring constantly.
3. Eggs: Let the dough cool down. Add the eggs to the cooled dough one by one, incorporating them with a mixer.
4. Shape: Fill a piping bag fitted with a serrated nozzle with the dough.
5. Frying: Drop the dough into cold oil using scissors to cut it to size. Turn on the stove and wait for the desserts to rise in the slowly heating oil.
6. Syrup Soaking: Drop the golden-brown tulumbas directly into the cold syrup, let them sit for 5 minutes, and then transfer to a serving plate.

Recipe Tips

• Cold Oil: To ensure the tulumba is crispy, it must be dropped into cold oil. If you drop it into hot oil, the outside will cook immediately while the inside remains raw dough.
• Eggs: Adding the eggs only after the dough has completely cooled ensures the structure of the dessert is not compromised.

Serving Suggestions

Arrange on a serving plate. Sprinkle with powdered pistachios. It is a perfect duo when served with a plain Turkish coffee.

Nutritional Values (Per Serving – Approximate)

• Calories: 340 kcal
• Carbohydrates: 48g
• Protein: 3g
• Fat: 15g

Category and Place in World Cuisine

• Category: Syrupy Desserts.
• World Cuisine: It is known as “Turkish Deep-Fried Dough in Syrup” and is the most characteristic dessert of Turkish pastry.

Who is it for?

For lovers of crispy desserts, those seeking nostalgic flavors, and those who want to provide a traditional presentation for their guests.

Allergy Warnings

Gluten (flour), eggs, and dairy products (butter) are the primary allergens.

Why should I eat this?

Fresh tulumba made in your own kitchen has a much lighter and more controlled sugar ratio compared to store-bought versions. When the frying technique is applied correctly, it is a dessert that does not absorb excess oil.

Popular Q&A

• Q: Why did my tulumba become soft? A: It may soften if you didn’t drop it into the oil while it was cold enough or if you didn’t fry it sufficiently.
• Q: It’s not absorbing the syrup, what should I do? A: The syrup must be cold; hot syrup will make the tulumba soggy.
• Q: Is using semolina necessary? A: Semolina increases crispiness, but the recipe can be made without it as well.
• Q: How many days does tulumba stay fresh? A: It retains its freshness at room temperature for 2–3 days.

Zero Waste Note

You can use leftover syrup as a sweetener in fruit salads or cake recipes. As for the frying oil, you can strain it after one use and reuse it for another frying process.

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