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Main ingredients
Batter, syrup
Cookbook:Tulumba  Tulumba
For the city in Argentina, see Villa Tulumba. For the department, see Tulumba Department.

Tulumba (Turkish: tulumba tatlısı (dessert), Greek: τουλούμπα, Cypriot Greek: πόμπα (pomba), meaning pump; Bulgarian, Macedonian and Serbian: τулумба) is a popular dessert in Turkish, Croatian, Greek, Bosnian, Macedonian, Bulgarian, Serbian and Albanian cuisines consisting of fried batter soaked in syrup.

The sweet is also found in Iranian cuisine as Bamiyeh, and in [[Egyptian cuisine|Egypt],] known there as Balah Al-Sham (Arabic: بلح الشام‎). It is a popular sweet.

It is made from unleavened dough lump (about 10 cm long) given a small ovoid shape with ridges along it using an 'icing' bag with a special nozzle. It is first deep-fried to golden colour and then sugar-sweet syrup poured over it when still hot. It is eaten cold. This dessert is consumed throughout the Balkans and Anatolia.

See also[edit]