Tulumba: Difference between revisions

Tulumba
	Tulumba
Alternative names	balah ash-sham (Arabic: بلح الشام‎)
Type	Dessert
Place of origin	Egypt, Ottoman Empire
Region or state	Egypt, Countries of the former Ottoman Empire, Balkans, Middle East, South Caucasus
Main ingredients	Flour, butter, salt, water, syrup, vanilla extract
	Media: Tulumba;

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Tulumba or Bamiyeh (Persian: بامیه; Arabic: بلح الشام) is a deep-fried dessert found in Egypt, Turkey and the regional cuisines of the former Ottoman Empire. It is a fried batter soaked in syrup, similar to jalebis or churros. It is made from unleavened choux pastry dough (usually about 3 cm long) piped with a pastry bag using an open star or similar tip. It is first deep-fried to golden colour and then sugar-sweet syrup is poured over it when still hot. It is eaten cold.

Name

Tulumba literally means 'pump' in Turkish, deriving from the Italian tromba. The dessert is called pomba in Cypriot Greek and bombacık in Cypriot Turkish. In Armenian cuisine it may be called either pomp or tulumba (Armenian: թուլումբա). Tulumba features in Albanian, Serbian, Bosnian, Bulgarian, Macedonian, Greek (Greek: τουλούμπα), Azeri (Azerbaijani: Ballıbadı) and Turkish cuisines. The sweet is also found in Persian cuisine as bamiyeh (Persian: باميه), after the vegetable of the same Persian name (okra), due to its shape. In Hejazi it is called ṭurumba (Arabic: طُرُمْبَة) directly from Italian: tromba, but in Egyptian and some Arab cuisines it is called balaḥ ash-Shām (Arabic: بلح الشام), literally "Syrian dates" or "Damascene dates," though the name may have come from "şambali", another Turkish dessert (the "Şam" in "şambali" corresponding to "Shām" in "balaḥ ash-Shām" and both referring to Damascus). In Iraqi cuisine it is known as datli (Arabic: داطلي), directly coming from Turkish word tatlı.

Main ingredients

It is made from a yogurt^{[citation needed]} and starch based dough, which is fried before being dipped in syrup. It is a special sweet often enjoyed at Iftar in Ramadan.^[1] It is also commonly sold alongside jalebi, which is prepared in a similar way, but arranged in a web-like arrangement of strips of dough.

Gallery

Tulumba
Tulumba with kaymak and pistachio
Tulumba cross-section (front)
Round
Spiral shape
Two pieces of shape (Twisted round).

References

^ "Muslims break fast on first day of Ramadan". USA Today. Associated Press. November 4, 2005. Archived from the original on 2005-10-24. Retrieved August 19, 2010.

External links

Media related to Tulumba at Wikimedia Commons

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This Jewish 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.

[1] "Muslims break fast on first day of Ramadan". USA Today. Associated Press. November 4, 2005. Archived from the original on 2005-10-24. Retrieved August 19, 2010.

[1]

@@ Line 22: / Line 22: @@
 }}
-'''Tulumba''' or '''Bamiyeh''' ({{lang-fa|بامیه}}; {{lang-ar|بلح الشام}}) is a deep-fried [[dessert]] found in Egypt, Turkey and the regional cuisines of the [[Dissolution of the Ottoman Empire|former Ottoman Empire]]. It is a fried batter soaked in syrup, similar to [[jalebi]]s or [[churro]]s. It is made from unleavened [[choux pastry]] [[dough]] (usually about 3&nbsp;cm long) piped with a [[pastry bag]] using an open star or similar tip. 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''' or '''Bamiyeh''' ({{langx|fa|بامیه}}; {{langx|ar|بلح الشام}}) is a deep-fried [[dessert]] found in Egypt, Turkey and the regional cuisines of the [[Dissolution of the Ottoman Empire|former Ottoman Empire]]. It is a fried batter soaked in syrup, similar to [[jalebi]]s or [[churro]]s. It is made from unleavened [[choux pastry]] [[dough]] (usually about 3&nbsp;cm long) piped with a [[pastry bag]] using an open star or similar tip. It is first deep-fried to golden colour and then sugar-sweet syrup is poured over it when still hot. It is eaten cold.
 ==Name==
-''Tulumba'' literally means 'pump' in Turkish, deriving from the [[Italian language|Italian]] {{lang|it|tromba}}. The dessert is called ''pomba'' in [[Cypriot Greek]] and ''bombacık'' in [[Cypriot Turkish]]. In [[Armenian cuisine]] it may be called either ''pomp'' or ''tulumba'' ([[Armenian language|Armenian]]: թուլումբա). ''Tulumba'' features in [[Albanian cuisine|Albanian]], [[Serbian cuisine|Serbian]], [[Bosnian cuisine|Bosnian]], [[Bulgarian cuisine|Bulgarian]], [[Macedonian cuisine|Macedonian]], [[Greek cuisine|Greek]] ({{lang-gr|τουλούμπα}}), [[Azerbaijani cuisine|Azeri]] ({{lang-az|Ballıbadı}}) and [[Turkish cuisine|Turkish]] cuisines. The sweet is also found in [[Persian cuisine]] as ''bamiyeh'' ({{lang-fa|باميه}}), after the vegetable of the same Persian name ([[okra]]), due to its shape. In [[Hejazi Arabic|Hejazi]] it is called ''ṭurumba'' ({{lang-ar|طُرُمْبَة}}) directly from {{lang-it|tromba}}, but in [[Egyptian cuisine|Egyptian]] and some [[Arab cuisine]]s it is called  ''balaḥ ash-Shām'' ({{lang-ar|بلح الشام}}), literally "[[Syria (region)|Syrian]] [[date palm|dates]]" or "[[Damascus|Damascene]] dates," though the name may have come from "[[şambali]]", another Turkish dessert (the "Şam" in "şambali" corresponding to "Shām" in "balaḥ ash-Shām" and both referring to Damascus). In  [[Iraqi cuisine]] it is known as ''datli'' ({{lang-ar|داطلي}}), directly coming from Turkish word ''[[wikt:tatlı|tatlı]]''.
+''Tulumba'' literally means 'pump' in Turkish, deriving from the [[Italian language|Italian]] {{lang|it|tromba}}. The dessert is called ''pomba'' in [[Cypriot Greek]] and ''bombacık'' in [[Cypriot Turkish]]. In [[Armenian cuisine]] it may be called either ''pomp'' or ''tulumba'' ([[Armenian language|Armenian]]: թուլումբա). ''Tulumba'' features in [[Albanian cuisine|Albanian]], [[Serbian cuisine|Serbian]], [[Bosnian cuisine|Bosnian]], [[Bulgarian cuisine|Bulgarian]], [[Macedonian cuisine|Macedonian]], [[Greek cuisine|Greek]] ({{langx|el|τουλούμπα}}), [[Azerbaijani cuisine|Azeri]] ({{langx|az|Ballıbadı}}) and [[Turkish cuisine|Turkish]] cuisines. The sweet is also found in [[Persian cuisine]] as ''bamiyeh'' ({{langx|fa|باميه}}), after the vegetable of the same Persian name ([[okra]]), due to its shape. In [[Hejazi Arabic|Hejazi]] it is called ''ṭurumba'' ({{langx|ar|طُرُمْبَة}}) directly from {{langx|it|tromba}}, but in [[Egyptian cuisine|Egyptian]] and some [[Arab cuisine]]s it is called  ''balaḥ ash-Shām'' ({{langx|ar|بلح الشام}}), literally "[[Syria (region)|Syrian]] [[date palm|dates]]" or "[[Damascus|Damascene]] dates," though the name may have come from "[[şambali]]", another Turkish dessert (the "Şam" in "şambali" corresponding to "Shām" in "balaḥ ash-Shām" and both referring to Damascus). In  [[Iraqi cuisine]] it is known as ''datli'' ({{langx|ar|داطلي}}), directly coming from Turkish word ''[[wikt:tatlı|tatlı]]''.
 == Main ingredients ==
@@ Line 36: / Line 36: @@
 File:Tulumba with kaymak and pistachio.jpg|Tulumba with kaymak and pistachio
 File:Tulumba (cross section).JPG|Tulumba cross-section (front)
-File:Tulumba (6881443243).jpg|Twisted round
+File:Tulumba (6881443243).jpg|Round
 File:Churro Ice Cream Sandwich.jpg|Spiral shape
+File:Churro or Tulumba.jpg|Two pieces of shape (Twisted round).
 </gallery>