Tulumba

It’s strange… what is this served? I picked one and bite, hard on the outside, softer inside and s-w-e-e-t… so sweet!!! “What is this?”, I asked the chef. “Tulumba sister… middle-east dessert.”, he says.

Tulumba ~ so I Googled. Tulumba (Turkish: tulumba,Greek: τουλούμπα Cypriot Greek: πόμπα (pomba), meaning pump, Bulgarian: τулумба) is a dessert in the Macedonian, Turkish and the Bulgarian cuisine consisting of fried batter soaked in syrup. 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. This dessert is consumed throughout the Balkans and Anatolia. (Wikipedia)

It is said that we Malaysians have something similar, kuih bahulu. However, we bake it. Tulumba is deep-fried. Plus, I am sure there’s a different version for this from different part of the world.