The Delicious and Sweet Balah el Sham Turkish Tulumba Dessert – A Culinary Delight from the Middle East
Tulumba is a popular Middle Eastern dessert known for its crispy exterior and sweet, syrupy interior. This delectable treat is loved by many and can be found in bakeries across the region. However, there’s nothing quite like making your own Balah el Sham Tulumba at home.
In this article, we will guide you through the process of creating these irresistible treats in your own kitchen. From preparing the dough to frying to perfection and soaking in a fragrant sugar syrup, you’ll discover the secrets to making tulumba that will impress your friends and family.
So, roll up your sleeves, gather your ingredients, and get ready to embark on a culinary adventure that will result in a batch of mouthwatering Balah el Sham Tulumba that rivals those from your favorite bakery.
Ingredients for Making Tulumba
Here are the ingredients you will need to make delicious Balah el Sham Tulumba:
Dough:
- 1 cup water
- 1 cup all-purpose flour
- 2 eggs
- 1/2 tsp salt
Syrup:
- 2 cups sugar
- 1 cup water
- 1/2 lemon, juiced
- 1 tsp rose water
Make sure to have these ingredients ready before you start making your delicious Tulumba!
Step-by-Step Recipe for Tulumba
To make delicious Balah el Sham Tulumba at home, follow these simple steps:
1. Mix 1 cup of water, 1/2 cup of flour, and a pinch of salt in a saucepan. Bring to a boil while stirring constantly until the mixture thickens. Let it cool.
2. In a separate bowl, beat 2 eggs and add them slowly to the cooled flour mixture, stirring constantly until well combined.
3. Transfer the batter to a piping bag with a star tip nozzle for piping into hot oil.
4. Heat oil in a deep fryer or a deep skillet. Pipe the batter into the hot oil in swirls about 4-5 inches long. Fry until golden brown.
5. Remove the fried tulumba from the oil and drain on paper towels to remove excess oil.
6. To make the syrup, combine 1 cup of sugar, 1/2 cup of water, and a squeeze of lemon juice in a saucepan. Bring to a boil, then reduce heat and simmer for 10 minutes.
7. Dip the fried tulumba into the hot syrup, ensuring they are fully coated. Let them soak for a few minutes.
8. Serve the delicious Balah el Sham Tulumba warm and enjoy the sweet, syrupy goodness!
Tips for Perfect Tulumba Dessert
Here are some tips to help you make the perfect Balah el Sham Tulumba:
1. Temperature Matters: Make sure the oil is at the right temperature before frying the dough. It should be hot enough to quickly fry the dough but not too hot that it burns.
2. Consistency of the Dough: The dough should be smooth and not too runny. It should hold its shape when piped into the hot oil.
3. Fry in Small Batches: To ensure even cooking, fry the Tulumba in small batches. Overcrowding the pan can cause uneven browning.
4. Soaking in Syrup: Allow the Tulumba to soak in the syrup for at least 20 minutes to ensure they are moist and flavorful.
Serving and Enjoying Tulumba
Once your Balah el Sham Tulumba is ready, it’s time to serve and enjoy this delicious dessert. Here are some tips on how to make the most of your homemade Tulumba:
Serving Suggestions:
You can serve Tulumba on its own as a sweet treat or pair it with a scoop of vanilla ice cream for a decadent dessert.
Create a stunning presentation by arranging the Tulumba in a circular pattern on a round serving plate and drizzling some sugar syrup over the top.
Enjoying Your Tulumba:
When you take a bite of Tulumba, you’ll enjoy a crunchy exterior with a soft, syrup-soaked interior that melts in your mouth.
For an extra touch of flavor, you can sprinkle some crushed pistachios or almonds on top of the Tulumba before serving.
| Tip: | For a refreshing contrast, serve Tulumba with a cup of Turkish coffee or a glass of cold milk. |
Q&A: Balah el sham tulumba
What is the name of the traditional Middle Eastern dessert similar to churros?
The traditional Middle Eastern dessert similar to churros is known as tulumba or balah el sham.
How do you make the simple syrup for this dessert?
To make the simple syrup, combine equal parts sugar deep fry and water in a saucepan and heat over medium heat until the sugar is completely dissolved.
What pastry is commonly soaked in delicious sugar syrup in Middle Eastern cuisine?
Pastries like tulumba or balah el sham are let the dough cool commonly soaked in delicious sugar syrup in Middle Eastern cuisine.
What is the first step in preparing the dough for tulumba or balah el sham?
The first step in preparing the dough is to add flour to the turn the heat water over low heat and let it cook until it forms a smooth paste.
During which month is tulumba or balah el sham often enjoyed?
Tulumba or balah el sham is often add water enjoyed during the month of Ramadan, a special occasion in Arabic culture.
How are the pastries cooked once the dough is prepared?
Once the dough is prepared, it is typically deep-fried until golden brown and crispy.
What is another name for tulumba or balah el sham?
Tulumba or balah el sham is also known as fritter or loukoumades in some regions.
What is the final step after frying the pastries?
After frying, the pastries are soaked in the prepared simple syrup to add sweetness and flavor.
What can be done with leftover simple syrup?
Leftover simple syrup can be stored and used for other desserts or drinks.
What type of occasions are tulumba or balah el sham often served at?
Tulumba or balah el sham are often served at special occasions like weddings, festivals, or family gatherings.
What is the recommended length for piping tulumba dough?
Piping the tulumba dough at about 2 inches in length is tulumba recipe recommended for the perfect size.
How do you achieve extra crunchiness with tulumba?
To achieve extra crunchiness, fry the tulumba twice.
What is the purpose of frying the tulumba twice?
Frying the tulumba twice ensures they baking sheet are extra crunchy on the outside.
What should you do after frying the tulumba for the first time?
After frying the tulumba for the first time, make the dough let them cool slightly and then fry them again.
What should you do with the tulumba after the second frying?
After the second frying, add the tulumba to a bowl.
What consistency should the syrup have before adding the tulumba?
Before adding the tulumba, make sure your simple syrup is cold and none sticky.
What is the recommended tool for frying the tulumba?
A large frying pan is recommended for frying the tulumba.
How long should the dough balls be piped for tulumba?
The dough balls should be piped for baklava tulumba at about 2 inches in length.
How long should you fry the tulumba for the second time?
The tulumba should be fried for the second time for about 2-3 minutes until they turn slightly golden.
What is the final step after frying the tulumba?
The final step after frying the tulumba is to soak soaked in simple them in cooled syrup until utterly divine and then serve.
