Tulumba

For the city in Argentina, see Villa Tulumba. For the department, see Tulumba Department.

"Bamiyeh" redirects here. For the dish featuring okra, see Bamia.

Tulumba

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

Tulumba or Bamiyeh (Persian: بامیه) is a deep-fried dessert found in Turkey 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.

Name

Tulumba literally means 'pump' in Turkish from Template:Lang-it. 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 (Template:Lang-gr), Azeri (Template:Lang-az) and Turkish cuisines. The sweet is also found in Persian cuisine as bamiyeh (Template:Lang-fa), after the vegetable of the same Persian name (okra), due to its shape. In Hejazi it is called ṭurumba (Template:Lang-ar) directly from Template:Lang-it, but in Egyptian and some Arab cuisines it is called balaḥ ash-Shām (Template:Lang-ar), 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 (Template:Lang-ar), directly coming from Turkish word tatlı.

Main ingredients

It is made from a yogurt and starch based dough, which is fried before being dipped in syrup. It is a special sweet often enjoyed at Iftar in Ramadan. It is also commonly served with its counterpart, the jalebi, which is prepared the same way, but the only difference is that it has a web-like arrangement consisting of strips of dough.

Gallery

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  Tulumba
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  Tulumba
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  Tulumba with kaymak and pistachio
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  Tulumba cross-section (front)
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  Twisted round tulumba

See also

• List of doughnut varieties
• List of fried dough varieties
• List of Turkish desserts
• Bamiyeh
• Churro
• Jalebi
• Lokma
• Fartura (food)

External links

• Media related to Tulumba at Wikimedia Commons