Tulumba

For the city in Argentina, see Villa Tulumba. For the department, see Tulumba Department.
Tulumba
Type Dessert
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
Cookbook: Tulumba  Media: Tulumba

Tulumba (Turkish: tulumba tatlısı, Greek: τουλούμπα, Cypriot Turkish bombacık; Cypriot Greek πόμπα (pomba); Armenian: պոմպ (pomp) or թուլումբա (tulumba), Albanian tullumba, Bosnian tulumba, Bulgarian, Macedonian, Serbian: тулумба) is a popular dessert found in the cuisines of the former Ottoman Empire. It is a fried batter soaked in syrup, similar to jalebis and churros.

The sweet is also found in Iranian cuisine as bamiyeh, and in Egypt, as balah ash-sham (Arabic: بلح الشام‎‎), while it is called in Iraq as Datli (Arabic: داطلي‎‎). In the Arab world, it is called asabe Zainab (Zainab's fingers), and it is customarily consumed during Ramadan.

It is made from unleavened dough lump (about 3 cm long) given a small ovoid shape with ridges along it using an 'icing' bag with a special nozzle. It is first deep-fried to golden colour and then sugar-sweet syrup poured over it when still hot. It is eaten cold.

Name

Tulumba literally means 'pump' in Turkish, as does the Cypriot πόμπα.

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This article is issued from Wikipedia - version of the 11/25/2016. The text is available under the Creative Commons Attribution/Share Alike but additional terms may apply for the media files.