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.
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❤️ Why You'll Love It
- Easy homemade dough.
- A step by step tutorial for a no fail recipe.
- A delicious sweet treat that is like no other.
You're going to love to experience the unforgettable combination of sweet pastry and homemade simple syrup of this recipe. Perfect for parties or holiday buffets!
📝 Ingredients
📋 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
🥄 Instructions
- In a small pot or saucepan add water, oil and bring to a boil over medium heat.
- Add sifted flour mixture all at once.
- Mix well until the dough comes together ad become smooth.
- Remove dough from the heat and place on a plate to cool for 5-10 minutes.
- Transfer cooled dough into a mixer bowl fitted with the paddle attachment. Add eggs one by one.
- Be sure to scrape the sides and bottom of the bowl with each egg addition.
- Add the vanilla extract and mix.
- Fill an icing bag fitted with a closed star tip, with the dough.
- 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.
- Cut with scissors or pinch with your fingers.
- When the pan is filled, not crammed, turn stove on to low heat and wait for the tulumba to float before turning them.
- Fry until they get deep golden.
- Using a slotted spoon, take the fritters out and place into a bowl of cooled syrup. Toss to coat and leave in the syrup for about a minute.
- Take them out and place in a colander. Let them drip excess syrup.
💡 Expert Tips
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- 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.
- I recommend using the Ateco 845 or Ateco 846 tips for this recipe as they will give the right size.
- 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 then I prefer storing them on a plate, covered with a sieve or anything that allows air in. I usually just keep them on the counter top unless you stuffed them with clotted cream, milk pudding or whipped cream then they must be refrigerated.
📣 More Recipes From the Blog
- Qatayef are the Arab stuffed pancakes, they are one of the most iconic recipes during the holy month of Ramadan.
- Kunafa is another Arab dessert that is essential and sold in every pastry shop in the Middle East.
- From traditional sweets to modern treats, these Egyptian desserts recipes are sure to please ever.
- Basbousa is a traditional Egyptian dessert made from semolina flour, coconut, yogurt and soaked in simple syrup. It’s delicious and easy to make!
- Need more ideas, checkout these 40+ Middle Eastern Desserts. There is something for everyone.
- 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.
- Indulge in the rich, sweet flavors of the Middle East with these buttery and flaky baklava rolls. Perfect for special occasions or as a decadent treat any time.
- Revani is a classic Mediterranean semolina cake drenched in lemon infused simple syrup and topped with coconut flakes.
- Chebakia is a flower-shaped Moroccan pastry that is like no other. These crispy, golden brown sesame cookies are fragrant, nutty, and bursting with delightful flavors in every bite.
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating! Thank you.

Turkish Tulumba Recipe (Fried Churros)
Equipment
- Mixer with paddle attachment
- deep skillet
Ingredients
For the syrup:
- 2 cups granulated sugar
- 1 ¼ cups water
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- 2 Tablespoons honey
For the dough:
- 1 ¼ cup water 300ml
- ¼ cup oil
- ¼ teaspoon white vinegar
- 1 Tablespoon sugar
- 1 ½ cups flour 180g
- 1 ½ Tablespoons corn starch 15g
- ⅛ teaspoon salt
- 4 large eggs
- 1 teaspoon vanilla extract
Instructions
Make the syrup:
- In a saucepan over medium heat, add sugar, water, lemon juice, vanilla and honey, mix a little and bring to a boil.
- Reduce heat and let it simmer for 10-15 minutes.
- Take off heat, brush the edges of the pan with a bit of water or wipe it with a damp clean kitchen towel to remove any sugar crystallization.
- Let it cool completely.
Make the dough:
- In a bowl sift together flour, and cornstarch.
- In a medium saucepan add water, oil salt, and vinegar, bring to a boil over medium heat.
- Add flour all at once and mix well with a wooden spoon until the dough comes together and becomes smooth.
- Remove dough from heat and place on a plate. Cover with a clean kitchen towel. Let it cool down for about 5-10 minutes.
- Transfer dough into a mixing bowl fitted with the paddle attachment.
- Turn on the mixer and add eggs one by one waiting for each to get completely mixed in. Be sure to scrape the sides and bottom of the bowl with each addition.
- Add the vanilla extract and mix.
- Fill a piping bag fitted with a closed star tip, with the dough.
- In a large frying pan, pour about 1 inch of oil, do not turn the heat on yet.
- Pipe the dough directly over the oil about 2 inches long then cut with scissors or pinching with your fingers.
- Dip the scissors, or your fingers, in the oil between cuts so the dough does not stick.
- When the pan is filled, not crammed, turn the heat on to medium and wait for the tulumba to float before turning them.
- Fry until they get deep golden in color.
- Using a slotted spoon take the fritters out and place into a bowl of cooled syrup, toss them to coat from all side and leave in the syrup for about a minute. Meanwhile remove pan from heat to cool down.
- Take them out and place on a colander, let them drip excess syrup.
- Let the oil cool down before attempting a second batch.
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.
- I recommend using the Ateco 845 or Ateco 846 tips for this recipe as they will give the right size.
- 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 without getting hurt. This allows the tulumba to take its time, puff and keeps its shape.
- Do not overcrowd the pan as they get bigger as they cook.
- Serve tulumba as is or garnished with some crushed nuts. This is the traditional way.
- Dip one end of tulumba in melted chocolate or nut butter then dip it again in chopped nuts.
- Cut tulumba in half and pipe some whipping cream on one half then top with the other, something like a sandwich. You can also stuff with clotted cream and garnish with some nuts.
- A drizzle of chocolate syrup or chocolate spread.
- 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 pipe them onto a large baking sheet lined with parchment paper and freeze.
- If you end up with leftovers then I prefer to store them on a plate covered with a sieve or anything that allows air in. I usually just keep them on the counter top unless you stuffed them with clotted cream, milk pudding or whipped cream then they must be refrigerated.
- Tulumba stays really well in the freezer. Pipe them onto a baking sheet lined with parchment paper then freeze until they are hard. Place in a freezer bag or container for up to 2 months.
Rashad
I loved it
Emma
Where does the vinegar go?
Amira
Emma, it goes with the water and oil on the stove. Thanks for spotting that.
Sylviahafez
I’m making these today .my husband loves these.once he saw what I was watching (your video) he was onto me to make them
Carrie
Wow, these look delicious! I have such a sweettooth nowadays, would love some with my tea 🙂
marie
I confirm it's delicious Amira! But I'd rather take your advice to drizzle with honey cause it can be quite too much sugar in one bite otherwise.
Hope ramadan is going well for you and that you are safe. News from Egypt are not the best these days. Thinking of you and your loved ones.
Kathy
These sound divine! I would love to give them a try. Thanks for such great step by step directions.
I always thought of the Levant as part of Lebanon...Am I wrong?
Hotly Spiced
I have never heard of this Arabian dessert. They look very pretty and must be very tasty dunked in the syrup xx
Henna
Salaam my dear friend! And Ramadan Mubarak!
So so sorry that I disappeared on you! Things got a little crazy towards the end of my pregnancy (my mom came from California, and I just got busy preparing for the birth). Alhumdullilah, on the 28th of last month, we welcomed a little girl into our family 🙂 And you were right! It was a girl!
These pastries look fab! Almost like the Middle Eastern version of churros lol 🙂
Lorraine @Not Quite Nigella
These are so tempting! I thought that they might be deep fried but was really pleased to learn that they are made out of choux which is so much easier (well for someone that doesn't like to deep fry)! 😀
Denise Browning@From Brazil To You
I'd love to try this delicious, golden dessert with contrasting textures. It looks super yummy!
Coffee and Crumpets
These are so good! I love how they get soaked with the syrup and ooze out when you bit them. Yummy!
I haven't made any desserts this Ramadan. I haven't really cooked anything great either, I've been so tired and busy.
I guess next week is my Iftar for my friends at my home so I need to make something!!
I hope your Ramadan is going well dear Amira.
John@Kitchen Riffs
I love fried things! I'm with Joanne -- these kind of remind me of churros, too. Fun recipe -- thanks.
Evelyne@cheapethniceatz
Making choux pastry feels weird fro sure the first time but it is is not hard and your results are amazing, loving this dessert and would love to try it.
Joanne T Ferguson
These look absolutely delicious Amrita! They remind me of churros! I wish I could come through the screen and try them now! Happy Ramadan!
Maureen | Orgasmic Chef
I made eclairs the other day and I thought to myself, 'What would happen if I fried this?'
And here you are. I love this idea!