How to make
Start by preparing the syrup, as it must be completely cooled before the fried pastries are soaked in it.
In a saucepan combine the water and sugar. Heat over medium heat, stirring until the sugar dissolves completely.
Once the mixture begins to boil, allow it to simmer for about 8-10 minutes. Add the lemon juice, which helps prevent the syrup from crystallizing. Remove the syrup from the heat and let it cool completely.
Next prepare the dough. In a saucepan add the water, butter and a pinch of salt. Heat the mixture until the butter melts and the liquid begins to simmer.
Add the flour all at once and stir vigorously with a wooden spoon. Continue stirring until the dough forms a ball and starts pulling away from the sides of the pan. Cook the dough for another 2-3 minutes while stirring to dry it slightly.
Transfer the dough to a bowl and allow it to cool for about 10 minutes.
Add the eggs one at a time, mixing well after each addition until the dough absorbs the egg completely. Continue until all eggs are incorporated.
Add the semolina and cornstarch and mix until the dough becomes smooth, thick and slightly sticky.
Transfer the dough to a piping bag fitted with a star-shaped nozzle.
Heat the oil in a deep pot over medium heat.
Pipe strips of dough directly into the hot oil, about 5-6 cm (2-2.4 inches) long. You can cut the dough with scissors or a knife as you pipe.
Fry the tulumba pastries for about 4-5 minutes until they become golden brown and crispy. Make sure the oil temperature is moderate so they cook evenly inside.
Remove the fried tulumba and immediately place them in the cooled syrup. Let them soak for about 3-4 minutes so they absorb the sweetness.
Remove them from the syrup and place them on a rack or serving plate before serving.
Don't miss our recipe for traditional Turkish rice puding and learn how to prepare delicious Turkish revani, a soft semolina cake soaked in sweet syrup. Make sure to try the famous Kazandibi, one of Turkey’s most unique caramelized milk desserts.
