Go Back
+ servings
A dessert plate with tulumba garnished with crushed pistachios.
Print Recipe
5 from 3 votes

Turkish Tulumba Recipe (Fried Churros)

Tulumba recipe also known as Balah El Sham, this recipe is a popular dessert throughout the Middle Eastern countries especially during the month of Ramadan. Crunchy churros deep fried to perfection and dunked in a delicious sugar syrup, the perfect sweetness with a delicious crunch.
Prep Time40 mins
Cook Time20 mins
Total Time1 hr
Course: Dessert
Cuisine: Middle East, Turkish
Diet: Halal
Servings: 50 pieces
Calories: 55kcal
Author: Amira

Equipment

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
  • 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.
To Serve:
  • 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.
To Store:
  • 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. 
Make Ahead:
  • 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.

Nutrition

Calories: 55kcal | Carbohydrates: 12g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 12mg | Potassium: 10mg | Fiber: 1g | Sugar: 9g | Vitamin A: 19IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg