Binnur's Turkish Cookbook

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Saturday, January 07, 2006

Tulumba Dessert

(Tulumba Tatlisi)

Tulumba Dessert
Dough:
1 2/3 cup (400 ml) water
45 g (3 tbsp) unsalted butter
1/2 tsp salt
1 1/2 cup flour
3 eggs

2 cups sunflower oil

Syrup:
6 1/4 cups sugar
4 cups water
1 tsp lemon juice

Boil all the syrup ingredients in a large pot for 10-15 minutes. Let it cool down, then divide into two different bowls.

Heat the water, butter and salt in a pot. When it starts boiling, lower the heat and add in the flour. Stir constantly until the mixture leaves the sides of the pot and becomes doughy. Remove from the heat put aside for a few minute. Add in the eggs one at a time, making sure each egg is well blended before adding the next.

Heat the oil in a large cooking pot on low heat. Fill in your Pastry Bag with the dough. Squeeze out pieces the size shown in the picture. Break them off with your finger. Turn the heat up to over medium. Fry each piece uniformly, mixing with a perforated spoon. Take out the fried Tulumba and place them on a paper towel to remove excess oil.

Throw in all the fried tulumba into the cold syrup in the two bowls. Leave them in for about 20-25 minutes and stir occasionally. Make sure they all soak in the syrup.

Use a perforated spoon to remove them from the syrup. Place on a large service plate and serve while they are still crispy.

42 Comments:

At 12:08 PM, Anonymous yildiz said...

Binnur, tulumba tatlilari cok harika gorunuyor benim de sevdigim tatlilardan ama malesef yurd disinda taze bulmak kolay olmuyor kesin ben de deneyecegim tarifini ama ben onlarin soguk yaga atildigini gormustum beni bu konuda bilgilendirirsen sevinirim.

 
At 1:16 PM, Blogger Binnur said...

Sevgili Yildiz,
Tlumba tatlisi evimizde en cok sevilen tatlilardan. Dedigin gibi yurt disinda sevdigimiz yiyecek ve tatlilari bulmak oldukca zor. Onun icindir ki hersey evde kendim pisiriyorm:)

Tulumba tatlisi kizgin yagda kizartilip soguk serbete atilir.
Soguk yaga attigin taktirde tum yagi cekicegi icin, atmani hic tavsiye etmem. Zaten boyle bir seyin lezzetine hic bir katkisi olmaz. Serbet, kivami bir miktar koyulasana kadar kaynatilinca rengi sarimsi oluyor. Muhtemelen serbetin renginden dolayi yag oldugunu dusundun:)
Tarifi aynen uygulamani tavsiye ederim:)
Sevgilerimle

 
At 11:09 AM, Anonymous YILDIZ said...

Sevgili Binnur, aciklamalarini dikkate alip deneyecegim sonucu sana bildiririm.
Cevapladigin icin,tecrubelerini bizimle paylastigin icin cok tessekkurler.
Sevgiler..

 
At 12:01 PM, Blogger Binnur said...

Sevgili Yildiz,
Beni sonuctan haberdar edersen cok memnun olurum. Kolay gelsin:) Sevgilerimle,

 
At 6:51 PM, Blogger Binnur said...

Sevgili Obur Kedi,
Siteni Linklerime ekledim:)
Sevgilerimle

 
At 7:56 AM, Blogger evrenbal said...

Tulumba tatlisi cok guzel gorunuyor, elinize saglik. Ben de dun televizyonda bir tarifte soguk yaga atildigini gordum. Ozellikle yagin soguk olmasi gerektigini soyluyorlardi. Nedeni de eger yag sicak olursa, disi birden pisecek ama icinin hamur kalacak olmasi idi. Onlarin yaptiklari bayagi bayagi kalin tulumba tatlisiydi belki o yuzden oyle yapmak mantikli ama seninkiler kucuk oldugu icin gerek olmayabilir.

Benim blog adresimi de ziyaret edersen sevinirim.
http://anneminmutfakokusu.blogspot.com/

 
At 11:01 AM, Blogger Binnur said...

Sevgili Evrenbal,
Tesekkur ederim. Hic soguk yaga atarak kizartmadim tulumba tatlisini, onun icin aradaki farki bilemiyorum. Ben yaptiklarimda icleri de pisitigi icin, "yanlis nerede" diye hic dusunmedim:)
Dedigin gibi benim tulumba talilarim kucuk kucuk, belki ondan. Ispanyollarin da bizim tulumba talimiza benzeyen bir tatlilari var. Kizartmaya kadar hersey ayni. Onlar serbete atmiyor, uzerine pudra sekeri veya cukulata sos dokerek, ozellikle sabah kahvaltisinda yiyiyorlar. Boylari da oldukca buyuk:)
Verdigin bilgiler icin tekrar tesekkur ediyorum, bir dahaki sefere bir kismini soguk yaga atip kizartmayi deniyecegim:)
Siteni ziyaret ettim, cok guzel linklerime ekliyecegim:)
Sevgilerimle

 
At 9:26 PM, Anonymous Anonymous said...

I don't understand Turkish. My child needs to make an easy dessert for school project.

What do you recommend? This recipe?
Thank you

 
At 11:52 PM, Blogger Binnur said...

Hi,
This dessert recipe is not easy to do
for your child. I have a couple easy ones that would be good but are not posted on the site yet, send me an email:)

 
At 9:28 PM, Anonymous Anonymous said...

How many servings does this recipe make? Thanks.

 
At 3:38 PM, Blogger Binnur said...

It is very hard to tell how many servings this is since it's a dessert and depends on how much you will eat:(

 
At 2:02 AM, Anonymous Anonymous said...

What do you use as a cup? is it a standard tea cup, or a tea glass?

I have a recipe book that uses tea glass, you see and dont want to spoil the surprise for my husband by getting it wrong.

Also i want to say thank you, i am married to a turkish man and i cook every sunday for him and his brother and i am tired of doing the same tried and tested recipes. The past 2 weeks i have cooked completely different things as a surprise and have been told i should have been turkish as i cook better than his mom :) this week i am going to try some deserts.

thanks for making turkish recipes so simple and available.

Husbands comment: proper village food :)

Katie

 
At 12:39 PM, Blogger Binnur said...

Hi Katie,
Thank you, I am glad you all like my recipes:)
I use a measurement a glass or plastic cup with a handle which you can find at the markets. One cup is equal to 250 ml. I have a measurement section on the left side of the website, please check it there.
I wish you all a sweet weekend:)

 
At 2:42 PM, Anonymous Anonymous said...

Hi Binnuar,

I love your recipe it is wonderful and it is my favorite dessert. I am so happy I found your site.

Dinah

 
At 7:46 PM, Anonymous Anonymous said...

I like using honey in my cooking. If I wanted to use honey instead of sugar, should I use it straight up or dilute it? Thanks,
Hallie

 
At 9:47 PM, Blogger Binnur said...

You should use honey straight up, it will mix with the water.

 
At 8:54 AM, Anonymous Anonymous said...

Having come back from our second amazing holiday in Turkey I am thrilled to find this recipe - the poor bakery we found in Hisaronu couldnt keep up with the kids!

Many thanks
Ruth

 
At 7:44 PM, Blogger Verde said...

Dear Mr. Binnur,
I have tried your Tulumba dessert.
It is great! Now I want to try it dairy free... Is this possible?

Waiting
Verde

 
At 10:46 PM, Blogger Binnur said...

Hi Verde,
If you mean just butter, it may be possible. You may substitute butter with olive oil. But sometimes eggs are categorized as dairy. Without eggs to make Tulumba is not possible:)

 
At 8:04 PM, Anonymous Ozlem said...

Binnur abla, benim tulumba tatlilarim puruzsuz yani yuzeyi duz oldu. Halbuki yildiz seklindeki ucu kullanmistim.

Sizce hatam nerdeydi? Siz bu sekli vermek icin pastry torbasinin hangi ucunu taktiniz?

Merakla yanitiniz bekliyorum lutfen

Sevgiler

 
At 12:30 PM, Blogger Binnur said...

Sevgili Ozlem,
Ben de senin gibi yildiz uc kullandim. Hamur oldukca kivamli oldugu icin buyuk metal yildiz uc ile hamur daha rahat uctan cikiyor. Acaba kucuk uc mu kullandin? Yildiz seklini veren girintiler de kucuk oldugu icin tatli duz cikmis olabilir diye dusunuyorum:)
Sevgilerimle,

 
At 6:30 PM, Anonymous Anonymous said...

Hey, I was wondering what tip are you using on you pastry bag to make these?

My start breaking up while cooking, do you have any ideas why. It is on medium but it takes them awhile to become golden and in the meantime they break.

Thanks for great recipes.

 
At 8:22 PM, Blogger Binnur said...

Hi,
I use the large star tip. Fry them over between medium and high heat, don't use small tip and don't squeeze the dough too long. I hope it will work for you:)
Take care,

 
At 6:17 PM, Anonymous Anonymous said...

Binnur; how do I make the kaymak to go with the great talumbas. How i loved this dessert as a child and adult;-)
RORY

 
At 7:57 PM, Blogger Binnur said...

Hi Rory,
I've already posted Thick Turkish Cream (Kaymak)recipe which is under the Dairy Desserts.

 
At 10:17 AM, Anonymous Anonymous said...

Hi,
Onestely i've tried this recipe for more than once and i have to tell you that the only thing i get is smth like an eclair rather than a tulumba! The syrup does'nt go inside the fried pastry, it rather flote in it! What shall i do? Or, did i do smth wrong? Thank you.
Erica

 
At 9:46 PM, Blogger Binnur said...

Hi Erica,
This is a basic dough for so many Turkish desserts and also for eclair. I really don't know what goes wrong because you follow the recipe! It works for me all the time:)

 
At 7:22 PM, Anonymous Anonymous said...

Hi Binnur..

Binnur can i change from sunflower oil to olive oil...Thank you...

 
At 10:06 AM, Blogger Binnur said...

Hi,
I've never used olive oil to fry tulumba tatlisi. If you like give it a try:)

 
At 7:38 AM, Blogger Elena said...

Merhaba Binnur,

my tulumba turned out to be soaky. I think this is because of the syroup. Should it be thick?

 
At 12:11 PM, Blogger Binnur said...

Merhaba Elena,
Syrup should be thick and also if the syrup is not cold they will be soaky.

 
At 1:13 PM, Blogger Elena said...

aha I see my problem now..thnx a lot! Will try again :)

 
At 7:29 PM, Anonymous Anonymous said...

Dear Binnur,

Where it says sugar, is it granulated sugar or powdered sugar?

Ebony

 
At 8:51 PM, Blogger Binnur said...

Dear Ebony,
It is granulated sugar. I always indicate if I use powdered sugar:)

 
At 10:10 PM, Anonymous Anonymous said...

Dear Binnur,

It's Ebony again. What's your first and last name?

 
At 3:03 PM, Blogger Binnur said...

Hi Eboney,
My name is Binnur Tomay.

 
At 11:13 AM, Anonymous George said...

Hi Binnur,

I was wondering if you can tell me, what is the secret to making this recipe hollow on the inside?

I remember having these in istanbul as a child.

They were crunchy on the outside and hollow on the inside.

I have tried the recipes but they are not hollow.

Can you give me any advice?

thanks

 
At 12:12 PM, Blogger Taci said...

Dear Binnur,
Thank you for this great recipe.

At the below link, you will see Tulumba in my version.

http://udzakubrasna.blogspot.com/2010/09/tulumbe.html

 
At 1:29 AM, Anonymous Anonymous said...

Thanks Binnur! I had these dessert twice once in Greece another in Egypt...I took the picture of the Greek name and search for the recipe on the Internet. I did made one (this recipe is all over the Internet) with the recipe that use 4 eggs with 1 cup flour, 3 spoon water, 1 spoon butter. How wrong is that? Thanks so much for this recipe.

 
At 9:08 AM, Anonymous Anonymous said...

Iam never successful in this kind of dough..I never made good tulumba, profiterole or ecclairs.I dont know what am I doing wrong.Always stick to the recipies..Just not my kind of story,what a pity:(

 
At 12:12 PM, Anonymous Anonymous said...

Hello Binnur Do you have any recipe for lokma?Regards

 
At 10:49 AM, Blogger Binnur said...

Hello, I am going to post it in the future:)

 

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