Tulumba (Balah El Sham)

Tulumba, also known as Balah El Sham is a delicious fried choux pastry dough with an utterly divine simple syrup. Tulumba is the perfect accompaniment to your afternoon tea or during Ramadan. You'll relish every bite of the crunchy outside and the soft and creamy inside.

Making tulumba may seem like a work of art and taste like one too, but this authentic Turkish dessert comes together with items you can easily find in your pantry. Ingredients like flour, sugar, salt, vinegar and a few other ingredients. Tulumba pastry is then dunked in a delicious simple syrup and topped with your favorite crushed nuts, a drizzle of chocolate or even whipped cream.

Jump to:

• Tulumba
• Ingredients you'll need
• Adaptable recipe – make it your own!
• Before you begin: essential tools
• Step by step: instructions
• Your questions answered: FAQs
• My notes
• Make ahead
• Storage
• More Recipes From the Blog
• More Mediterranean Desserts
• Turkish Tulumba Recipe (Fried Churros)

Tulumba

• Tulumba dough is made with basic pantry staples like flour, sugar, water, and eggs.
• This is a crowed pleaser recipe, suitable for large gatherings as well as a simple at home treat.
• The dough freezes very well and is versatile, more on that below.

You're going to love the unforgettable combination of sweet pastry and homemade simple syrup of this recipe. Perfect for parties or holiday buffets!

Ingredients you'll need

Note: This is an overview of the ingredients. You'll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.

📋 Ingredient Notes

• Cold syrup: An easy to make simple syrup with sweetener, lemon juice, vanilla and honey. See the full recipe in the recipe card below.
• Oil: Used for making the dough and for frying the tulumba.
• White vinegar
• Sugar
• Flour
• Cornstarch
• Salt
• Eggs
• Vanilla extract

Adaptable recipe – make it your own!

• Add orange or lemon zest to the syrup for a refreshing citrus flavor.
• Infuse the syrup with cinnamon sticks, cloves, or cardamom for a warm, aromatic touch.
• Skip the syrup and drizzle melted chocolate over the tulumba for a decadent twist. You can also dust with some confectioner's sugar.

Before you begin: essential tools

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• Large mixing bowl - I love this set
• I recommend using the Ateco 845 or Ateco 846 tips for this recipe as they will give the right size.

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Step by step: instructions

Note: This is an overview of the instructions. The detailed instructions are in the recipe card below.

1. In a small pot or saucepan add water, oil and bring to a boil over medium heat.
2. Add sifted flour mixture all at once.
3. Mix well until the dough comes together ad become smooth.
4. Remove dough from the heat and place on a plate to cool for 5-10 minutes.

5. Transfer cooled dough into a mixer bowl fitted with the paddle attachment. Add eggs one by one.
6. Be sure to scrape the sides and bottom of the bowl with each egg addition.
7. Add the vanilla extract and mix.
8. Fill an icing bag fitted with a closed star tip, with the dough.

9. Pour about 1 inch of oil in a large frying pan, do not turn the heat on yet. Pipe the dough directly over the oil or across 3 of your fingers, be sure to oil your hand first.
10. Cut with scissors or pinch with your fingers.
11. When the pan is filled, not crammed, turn stove on to low heat and wait for the tulumba to float before turning them.
12. Fry until they get deep golden.

13. Using a slotted spoon, take the fried tulumba out and place into a bowl of cooled syrup. Toss to coat and leave in the syrup for about a minute.
14. Take them out and place in a colander. Let them drip excess syrup.

Your questions answered: FAQs

My notes

• You can use unsalted butter instead of oil.
• Let the dough cool down to about 120°F before adding eggs. If you add the eggs to a hot dough, you will have scrambled eggs in your batter.
• Add eggs one by one, allowing time between each addition for the eggs to be mixed well, about 2-3 minutes.
• Do not forget to scrape the mixer bowl in between additions.
• You can use less eggs in this recipe, in fact you can go down to 1 egg. But keep in mind that using less eggs will make them thinner than usual and they will not puff.
• Never fry tulumba in a hot oil, oil needs to be room temperature or warm to the point where you can stick your finger in it without getting hurt. This allows the tulumba to take its time, puff and keep its shape.
• Do not overcrowd the pan as they get bigger.

Make ahead

Tuluma stays really well in the freezer. Pipe them onto a baking sheet lined with parchment paper and then freeze until they are hard. Place in a freezer bag or container for up to two months.

Storage

• It is always better to consume tulumba the same day you make them as they tend to get softer over time. If you don't think you'll be able to finish off all 50 of them, you can scale back on this recipe or what I like to do is piping them into a large baking sheet lined with parchment paper and freeze.
• If you end up with leftovers, I prefer storing them on a plate, covered with a sieve or anything that allows air in. I usually keep them on the countertop unless you stuffed them with clotted cream, milk pudding, or whipped cream, then they must be refrigerated.

More Recipes From the Blog

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• From savory Iftar feasts bursting with flavor to sweet treats that end your fast on a delightful note, here are some Ramadan Recipes to inspire you for every meal.

More Mediterranean Desserts

• This Baklava Recipe promises you an easy show-stopper dessert with few ingredients. Golden layers of crispy phyllo with a nutty sweetness heart, all soaked in fragrant syrup. A delicious bliss in every bite.
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