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Type Dessert
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); Persian باميه (Bamieh); 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 also called بلح الشام (balah alsham), and it is customarily consumed during Ramadan.

It is made from unleavened dough lump (about 3 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 is poured over it when still hot. It is eaten cold.


Tulumba literally means 'pump' in Turkish, as does the Cypriot πόμπα.


See also[edit]

External links[edit]

  • Media related to Tulumba at Wikimedia Commons