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Tulumba

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Title: Tulumba  
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Subject: Pindjur, Bamiyeh, List of fried dough foods, Ljutenica, Kyopolou
Collection: Arab Cuisine, Doughnuts, Iftar Foods, Iranian Cuisine, Iranian Pastries, Ottoman Cuisine, Turkish Desserts
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Tulumba

Tulumba
Type Doughnut
Main ingredients Flour, butter, salt, water, egg, syrup
 

Tulumba (Turkish: tulumba tatlısı, Greek: τουλούμπα, Cypriot Greek πόμπα (pomba); Armenian: պոմպ (pomp) or թուլումբա (tulumba), Albanian tullumba, Bosnian tulumba, Bulgarian, Macedonian and 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). 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.

Name

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

See also



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