Tulumba, made from a boiled dough of semolina and flour piped through a piping bag and deep-fried in hot oil, is one of the classic Turkish desserts with its crisp exterior and light interior. It is served soaked in cold syrup.
Boil the sugar and water, add the lemon juice, boil for another 5 minutes, then set aside to cool.
Boil the water, butter, sugar, and salt, then add the semolina and flour, stirring and cooking until the mixture pulls away from the bottom of the pot.
Add the eggs one by one to the cooled dough and mix thoroughly until smooth.
Transfer the dough to a piping bag and pipe small pieces into hot oil, frying until golden brown.
Dip the hot fried tulumba into the cold syrup and let them soak up the syrup thoroughly.
Important: Stir constantly while cooking the dough in boiling water, or it can stick to the bottom of the pot and clump. Allergens: contains wheat (gluten), egg.
Dropping the tulumba into warm syrup right after frying lets it absorb the syrup more evenly and keeps the inside from turning mushy.
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