The first time I bit into a warm piece of Tulumba, or Balah El Sham as some call it, I was transported to a lively Middle Eastern market, the sweet aroma of syrup and frying dough swirling around me. This delightful dessert, with its golden spirals drenched in a luscious syrup, is a testament to the magic that lies in homemade treats.
In just a few simple steps, you can recreate that heavenly experience in your own kitchen. This recipe combines beautifully crafted dough with a rich syrup made from sugar, honey, and a hint of vanilla. Whether you’re looking to impress guests at a gathering or simply indulge in something sweet after dinner, Tulumba is your answer. It’s not just about satisfying your sweet tooth; it’s about sharing joy and warmth through food. So put aside those fast food cravings and join me on this culinary journey where every bite is a sweet celebration of flavor!
Why is Tulumba such a beloved treat?
Heavenly flavor: The delightful combination of sweet syrup and crispy dough creates an irresistible contrast that keeps you reaching for more.
Simple steps: Easily prepare this dessert without any specialized skills or equipment—perfect for both novice and seasoned cooks!
Versatile occasions: Ideal for gatherings, celebrations, or a cozy night in, Tulumba is sure to please everyone at the table.
Culinary adventure: Each bite offers a glimpse into Middle Eastern culture, transporting you to a vibrant market with every savor.
Make it your own: Feel free to experiment with different flavored syrups to make this recipe uniquely yours! Enjoy making Tulumba and don’t forget to check out other delightful Middle Eastern desserts to expand your culinary repertoire!
Tulumba Ingredients
For the Syrup
• Granulated sugar – 2 cups for the perfect sweetness that balances the crispy dough.
• Water – 1 ¼ cups helps dissolve the sugar thoroughly to create a smooth syrup.
• Lemon juice – 1 teaspoon adds a refreshing zing to the syrup’s flavor profile.
• Vanilla extract – 1 teaspoon infuses warmth and a hint of complexity into the syrup.
• Honey – 2 tablespoons makes the syrup richer and adds depth to the sweetness.
For the Dough
• Water – 1 ¼ cups hydrates and brings the dough together beautifully.
• Oil – ¼ cup ensures your dough is smooth and helps keep it moist.
• White vinegar – ¼ teaspoon enhances the dough’s texture, giving it that delightful crunch.
• Sugar – 1 tablespoon lightly sweetens the dough, complementing the syrup perfectly.
• Flour – 1 ½ cups forms the base of the dough, creating a solid structure.
• Corn starch – 1 ½ tablespoons adds lightness, ensuring a melt-in-your-mouth finish.
• Salt – ⅛ teaspoon balances the sweetness of the syrup and brings out the flavors.
• Large eggs – 4 add richness and help with the dough’s structure and elasticity.
• Vanilla extract – 1 teaspoon in the dough for a harmonious flavor throughout your Tulumba.
Dive into this delightful adventure with Tulumba (Balah El Sham) and let your taste buds explore the textures and flavors!
How to Make Tulumba
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Prepare the syrup: In a saucepan, combine the granulated sugar, 1 ¼ cups water, lemon juice, vanilla extract, and honey. Heat over medium until the sugar dissolves completely, and the syrup thickens slightly.
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Mix the dough: In another bowl, blend the remaining 1 ¼ cups of water, oil, white vinegar, sugar, flour, corn starch, and salt until combined.
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Add eggs: Crack in the four large eggs and the teaspoon of vanilla extract. Mix the dough until it’s smooth and homogenous. Your dough should be thick but pourable, ready for frying!
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Fry the Tulumba: Heat oil in a deep skillet over medium-high heat. Use a piping bag or a spoon to drop small spirals of dough into the hot oil. Fry until golden brown, about 3-4 minutes, turning occasionally for even cooking.
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Soak in syrup: Once fried, remove the Tulumba and let them drain for a minute before soaking them in the warm syrup. Allow them to soak for 5-10 minutes, ensuring they absorb all that delightful sweetness!
Optional: Sprinkle with crushed pistachios for a crunchy garnish.
Exact quantities are listed in the recipe card below.
Expert Tips for Making Tulumba
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Syrup Perfection: Make sure to cook the syrup long enough to thicken slightly; this will prevent it from being too runny and enhance flavor.
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Dough Consistency: Your dough should be thick but pourable. If it’s too runny, add a little more flour; too thick, add a touch more water.
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Oil Temperature: Always heat the oil to the right temperature before frying. If it’s too cool, the Tulumba will absorb excess oil and become soggy.
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Frying Technique: Fry in small batches to avoid overcrowding, which ensures an even golden color and crispiness.
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Soaking Time: Allow the fried Tulumba to soak in the syrup for 5-10 minutes, but don’t leave them in for too long, or they may become overly soggy.
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Flavorful Variations: Experiment by adding different extracts or zests to the dough; lemon or orange zest can add a refreshing twist to your Tulumba!
How to Store and Freeze Tulumba
Room Temperature: Tulumba can be stored at room temperature in an airtight container for up to 3 days; this helps maintain their delightful crispness.
Fridge: For longer storage, place the Tulumba in the fridge in an airtight container for up to 5 days; allow the syrup to soak in before serving.
Freezer: To freeze your Tulumba, wrap them tightly in plastic wrap, then place in a freezer bag. They will stay fresh for up to 2 months; thaw and reheat them before serving.
Reheating: To enjoy Tulumba warm again, gently reheat them in the oven at 350°F (175°C) for about 10 minutes; this restores their crispy texture while keeping the syrup intact.
Tulumba Variations
Feel free to get creative and make this delightful treat your own with these fun twists!
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Gluten-Free: Substitute all-purpose flour with a gluten-free blend to enjoy Tulumba without the gluten.
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Dairy-Free: Replace the eggs with a flaxseed mixture (1 tablespoon ground flaxseed + 2.5 tablespoons water per egg) to cater to dairy-free diets.
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Flavor Infusion: Add a teaspoon of orange or rose water to the dough for a fragrant twist that elevates the traditional flavor.
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Nutty Topping: Garnish your Tulumba with finely chopped pistachios or almonds for a crunchy texture that complements the sweet syrup.
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Spicy Kick: Mix in a pinch of cayenne or chili powder into the dough for a surprising heat that contrasts beautifully with the sweetness.
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Choco-Lovers Delight: Drizzle melted chocolate over your Tulumba before serving for a luscious dessert experience.
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Syrup Variations: Experiment with flavored syrups—try adding a splash of almond extract or a hint of cinnamon in the syrup for a unique twist.
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Fruit-Centric: Serve alongside a mixed berry compote for a fresh touch that balances the rich sweetness of Tulumba.
What to Serve with Tulumba?
Creating a perfect meal doesn’t stop at just indulging in sweet Tulumba; let’s explore the wonderful pairings that will elevate your experience.
- Strong Brewed Coffee: A rich, robust cup of coffee cuts through the sweetness of Tulumba, balancing the flavors beautifully.
- Minted Yogurt Sauce: This cooling, refreshing sauce adds a hint of tang that complements the sweetness and creates a delightful contrast.
Enjoy sharing with friends or family as they taste this exquisite combination. The smoothness of the yogurt sauce melds perfectly with each bite of the syrup-soaked Tulumba, making every moment memorable.
- Baklava: Bringing layers of flaky pastry and nuts, baklava harmonizes with Tulumba, creating a delightful pastry duo that’s impossible to resist.
- Fresh Fruits: A platter of seasonal fruits provides brightness and acidity, punctuating the rich flavors of the dessert while adding vibrant color to your table.
Pair these two sweet treats for an enticing spread that’s ideal for gatherings. The fresh fruits offer an uplifting burst of flavor, making your dessert table feel complete and balanced.
- Pistachio Ice Cream: Indulging in the creamy, nutty flavors of pistachio ice cream with Tulumba is a match made in paradise for sweet lovers.
Imagine the cold creaminess gliding against the warmth of your dessert, a perfect fusion that invites everyone into a moment of pure bliss.
- Sweet Mint Tea: This calming drink refreshes the palate and adds an aromatic quality that enhances the overall sweetness of Tulumba.
- Chocolate Mousse: A velvety chocolate mousse adds a rich decadence, creating a gratifying finish that will leave everyone craving more.
Make Ahead Options
These Tulumba (Balah El Sham) are perfect for meal prep enthusiasts! You can prepare the syrup up to 3 days in advance by simply combining the ingredients and refrigerating it until needed. For the dough, mix all the ingredients (water, oil, vinegar, sugar, flour, corn starch, salt, eggs, and vanilla extract) and store it in an airtight container in the fridge for up to 24 hours. This allows flavors to meld beautifully! When you’re ready to fry, simply bring the dough to room temperature before dropping it into hot oil for a deliciously crispy treat. With these make ahead tips, you’ll enjoy restaurant-quality Tulumba with minimal effort on busy weeknights!
Tulumba (Balah El Sham) Recipe FAQs
What is the best way to select ripe ingredients for Tulumba?
Absolutely! For the best Tulumba, ensure your eggs are fresh and at room temperature for better mixing. When selecting lemons for juice, pick ones that are firm and heavy for their size, as they will have more juice. Fresh vanilla extract enhances flavor, so opt for pure extract over imitation to truly elevate your dessert.
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How should I store Tulumba once they are made?
Very! You can store your Tulumba at room temperature in an airtight container for up to 3 days, which helps maintain their delightful crispness. If you have leftovers after that, transfer them to the fridge, where they will stay fresh for up to 5 days. Just make sure to allow the syrup to soak in before serving for maximum flavor!
Can I freeze Tulumba for later enjoyment?
Definitely! To freeze your Tulumba, wrap them tightly in plastic wrap to prevent freezer burn, and then place the wrapped pieces in a freezer-safe bag. They can be stored like this for up to 2 months. When you’re ready to enjoy, simply thaw and reheat them in the oven at 350°F (175°C) for about 10 minutes to restore their crispy texture.
What if my dough is too thick or too runny?
No worries! If your dough is too thick, add a bit of water, one tablespoon at a time, until it reaches a thick but pourable consistency. Conversely, if it’s too runny, sprinkle in a little flour until you achieve the right thickness. Remember, the ideal dough should be thick enough to hold its shape but still easily piped or spooned into the hot oil.
Are there any dietary considerations to keep in mind when making Tulumba?
Definitely! Tulumba is generally not suitable for those with gluten allergies due to the flour content. If you’re looking to make it allergen-friendly, consider gluten-free flour alternatives, although this may change the texture slightly. Additionally, for those with egg allergies, there are commercially available egg replacers you can experiment with, although results may vary. Always check labels to ensure no hidden allergens!
Sweet Tulumba (Balah El Sham) Recipe for Ultimate Snacking
Ingredients
Equipment
Method
- In a saucepan, combine the granulated sugar, 1 ¼ cups water, lemon juice, vanilla extract, and honey. Heat over medium until the sugar dissolves completely, and the syrup thickens slightly.
- In another bowl, blend the remaining 1 ¼ cups of water, oil, white vinegar, sugar, flour, corn starch, and salt until combined.
- Crack in the four large eggs and the teaspoon of vanilla extract. Mix the dough until it’s smooth and homogenous, thick but pourable, ready for frying.
- Heat oil in a deep skillet over medium-high heat. Use a piping bag or a spoon to drop small spirals of dough into the hot oil. Fry until golden brown, about 3-4 minutes, turning occasionally for even cooking.
- Once fried, remove the Tulumba and let them drain for a minute before soaking them in the warm syrup. Allow them to soak for 5-10 minutes to absorb all the sweetness!
