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|Place of origin||Ottoman Empire|
|Region or state||Countries of the former Ottoman Empire, Balkans, Middle East, Caucasus|
|Main ingredients||Flour, butter, salt, water, egg, syrup|
|Cookbook: Tulumba Media: Tulumba|
Tulumba (Turkish: tulumba tatlısı, Greek: τουλούμπα, Cypriot Turkish bombacık; Cypriot Greek πόμπα (pomba); Armenian: պոմպ (pomp) or թուլումբա (tulumba), Albanian tullumba, Bosnian tulumba, Bulgarian, Macedonian, Serbian: тулумба) is a popular dessert found in the cuisines of the former Ottoman Empire. It is a fried batter soaked in syrup, similar to jalebis and churros.
The sweet is also found in Iranian cuisine as bamiyeh, and in Egypt, as balah ash-sham (Arabic: بلح الشام), while it is called in Iraq as Datli (Arabic: داطلي). In the Arab world, it is called asabe Zainab (Zainab's fingers), and it is customarily consumed during Ramadan.
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.
Tulumba literally means 'pump' in Turkish, as does the Cypriot πόμπα.
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