Easy Tulumba (Bilxishaan) Tulumba Facile (طرمبة (بلح الشام

Tulumba (Bilxishaan) (طرمبة (بلح الشام

<h1 >Tulumba
 
<p >www.xawaash.com

The origin of this dessert is disputed. However, there is no disagreement that tulumba is very delicious. It is particularly great for breaking the fast in Ramadan as it provides a much needed sugar boost. Usually, the choice of many is dates in their many varieties. One that we like is freshly harvested dates, known in Arabic as balah (بلح), and they are amazingly sweet.

In Brava, Somalia, we knew this sweet as bilhishaamu which is a variation of balah al-sham (بلح الشام), another name for tulumba. Balah al-sham means the “fresh dates of Syria” (al-Sham can also refer to the Levant). Indeed tulumba look like fresh dates and they are just as good.

It is in Egypt that tulumba is known as balah al-sham, and we believe it is Egyptian school teachers that introduced it in Somalia. In many other Arab countries, tulumba is known as turumba (طرمبة).

The preparation of tulumba is similar to that of choux pastry but with one major difference. With tulumba, you do not want a hollow interior, so less eggs are used. The ideal tulumba has a crunchy exterior and a soft, moist interior.

 

Print Recipe

Print Recipe with Photos

 

Ingredients:

(Tbsp is a tablespoon; tsp is a teaspoon)
(1 cup = 237 mL = 2.4 dl; 1 Tbsp = 15 mL; 1 tsp = 5 mL); all are level measurements

 

Syrup:

  • ¼ cup (50 g) Granulated white sugar
  • 2 cups (474 mL) Water
  • 3 cups (600 g) Granulated white sugar
  • 1 tsp (5 mL) Lemon juice
  • 1 tsp (5 mL) Ground cinnamon

Dough:

  • 2 cups (474 mL) Water
  • ½ cup (118 mL) Milk
  • ¼ tsp (1.25 mL) Salt
  • ⅓ cup (79 mL) Canola oil – Or vegetable oil
  • 3 cups (420 g) All-purpose (plain) flour
  • 4 Large Eggs
  • 1 Tbsp (15 mL) White vinegar
  • 1 Tbsp (15 mL) Vanilla extract – Or vanilla essence
Directions:

Steps for preparing the syrup

 

  1. On medium heat, melt a ¼ cup of sugar. Swirl the pot around and caramelise the sugar until it’s colour becomes light golden.
  2. Add the water.
  3. Add the remaining sugar and boil for 10 minutes.

 

Steps for preparing the tulumba dough

  1. In a sauce pan set on medium heat, combine the water, milk, and oil. Bring to a boil.
  2. Add the flour all at once.
  3. Lower the heat and stir vigorously until well-combined. Let the dough cool down completely.
  4. Transfer the dough to a mixing bowl. Mix on low speed and add the eggs one at a time.
  5. Add the vinegar and mix well.
  6. Add the vanilla and mix well.
  7. Transfer the dough to a piping bag and use an Ateco #849 closed star decorating tip. Pipe the dough to 1″ long pieces or longer if you wish. Place the oil while it is still cold.
  8. Turn on the heat to high until the oil is warm. Lower the heat and fry on medium heat untill golden brown. Use a slotted spoon to remove from the oil.
  9. Put the tulumba in the syrup and stir. Remove immediately before they absorb too much syrup.

 

Let the mixture cool down

 

Tulumba dough

 

Drain the oil

 

Soaking in the syrup

 

Tulumba

 

Tulumba

 

Tulumba

 

With tulumba, you do not want a hollow interior. The ideal tulumba has a crunchy exterior and a soft, moist interior.

 

<h1 >Bilxishaan
 
<p >www.xawaash.com

 

Daabac Soo’da

Daabac Soo’da oo Sawirro Leh

 

Mukawinaadka:

(QW waa qaaddo weyn – midda cuntada lagu cuno; qy waa qaaddo yar)
(1 koob = 237 mL = 2.4 dl; 1 QW = 15 mL; 1 qy = 5 mL)

 

Sirab:

  • ¼ koob (50 g) Sokor cad
  • 2 koob (474 mL) Biyo
  • 3 koob (600 g) Sokor cad
  • 1 qy (5 mL) Casiir liin dhanaan
  • 1 qy (5 mL) Qorfe shiidan

Cajiin:

  • 2 koob (474 mL) Biyo
  • ½ koob (118 mL) Caano
  • ¼ qy (1.25 mL) Cusbo
  • ⅓ koob (79 mL) Saliid caddeey
  • 3 koob (420 g) Bur cad
  • 4 Ukun Weyn
  • 1 QW (15 mL) Qal cad
  • 1 QW (15 mL) Faniilla
Diyaarinta:

Diyaarinta sirabka

 

  1. Digsi dab dhexdhexaad ah saaran, ku shub ¼ koob sokor. Dhalaali adigoo digsiga wareejinaysa ilaa ay sokorta ka gaduudato.
  2. Biyaha ku shub.
  3. Sokorta hartay ku dar. Karkari muddo 10 daqiiqo.

 

Diyaarinta cajiinka bilxishaanka

  1. Digsi ku shub biyaha, caanaha iyo saliida. Dab dhexdhexaad ah isticmaal ilaa ay ka karaan.
  2. Burka hal mar ku wada dar.
  3. Dabka aad u gaabi. Si fiican u walaaq ilaa uu cajiinka si fiican u qasmo. Cajiinka dhig ilaa uu ka qaboobo.
  4. Cajiinka baaquliga makiinadda ku rid. Sucad yar ku qas. Ukunta hal hal ugu dar.
  5. Qalka ku dar ee ku rifaaq.
  6. Faniillada ku dar, si fiicanna u rifaaq.
  7. Cajiinka ku rid kiishka qurxiska, waxaanaisticmaashaa dublad Ateco # 849. Saliidda oo qaboow ku dul sameey.
  8. Dab sare saar ilaa ay saliidda ka kululaato, kaddibna dabka u gaabi. Dab dhexdhexaad ku shiil ilaa ay ka gaduutaan. Saliidda uga saar qaaddo shabaq ah.
  9. Sirabka ku rid ee walaaq. Dhaqso ka bixi intaysan wax badan sirabka nuugin.

 

Cajiinka ha qaboobo intaadan ukunta ku darin

 

Cajiinka bilxishaanka

 

Saliid ka miir

 

Bilxishaanka oo sirabka lagu riday

 

Bilxishaan

 

Bilxishaan

 

Bilxishaan

 

Bilxishaanka waa inuu korkiisa qababacleeyo, gudahiisana noqdo mid jilicsan.

 

<h1 >Tulumba Facile
 
<p >www.xawaash.com

L’origine de ce dessert est contestée mais tout le monde est d’accord pour dire que le tulumba est délicieux. Il est particulièrement bon pour rompre le jeûne du Ramadan car le sucre a un effet coup de fouet. D’habitude, beaucoup choisissent les dattes, sous toutes leurs formes. Nous, nous aimons les dattes fraîchement récoltées, appelées en arabe balah (بلح), elles sont incroyablement sucrées.

A Brava, Somalie, nous connaissions cette pâtisserie sous le nom de bilhishaamu qui est une variation de balah al-sham (بلح الشام), un autre nom du tulumba. Balah al-sham signifie les “dattes fraîches de Syrie” (al-Sham peut aussi signifier le Levant). Les tulumba ressemblent à des dattes fraîches et sont tout aussi bons.

En Egypte, le tulumba s’appelle balah al-sham, et nous pensons que ce sont des instituteurs Égyptiens qui l’ont introduit en Somalie. Dans beaucoup d’autres pays arabes tulumba est connu sous le nom de turumba (طرمبة).

La préparation du tulumba est similaire à celle de la pâte à choux mais avec une différence majeure. Le tulumba ne doit pas avoir un intérieur creux donc il contient moins d’oeufs. Le tulumba idéal a un extérieur croustillant et un intérieur moelleux.

 

Imprimer la Recette

Imprimer la Recette avec Photos

 

Ingrédients:

(cs est cuillère à soupe; cc est cuillère à café)
(1 mesure = 237 mL = 2.4 dl; 1 cs = 15 mL; 1 cc = 5 mL); mesures à ras

 

Sirop:

  • ¼ mesure (50 g) de Sucre en Poudre
  • 2 mesures (474 mL) d’Eau
  • 3 mesures (600 g) de Sucre en Poudre
  • 1 cc (5 mL) de Jus de Citron
  • 1 cc (5 mL) de Cannelle en Poudre – ou de cardamome

Pâte à tulumba:

  • 2 mesures (474 mL) d’Eau
  • ½ mesure (118 mL) de Lait
  • ¼ cc (1.25 mL) de Sel
  • ⅓ mesure (79 mL) d’Huile de Colza – ou d’huile végétale
  • 3 mesure (420 g) de Farine Blanche
  • 4 Oeufs Gros
  • 1 cs (15 mL) de Vinaigre Blanc
  • 1 cs (15 mL) d’Extrait de Vanille – ou d’Essence de vanille
Instructions:

Étapes pour préparer le sirop

 

  1. Faire fondre ¼ de mesure de sucre à feu moyen. Agiter la casserole et laisser le sucre caraméliser jusqu’à ce qu’il prenne une couleur légèrement dorée.
  2. Ajouter l’eau.
  3. Ajouter le sucre restant et faire bouillir 10 minutes.

 

Étapes pour préparer la pâte à tulumba

  1. Mélanger l’eau, le lait, et l’huile dans une casserole chauffée à feu moyen. Amener à ébullition.
  2. Verser la farine en une fois.
  3. Baisser le feu et mélanger vigoureusement jusqu’à ce que la pâte soit homogène. Laisser la pâte refroidir complètement.
  4. Transférer la pâte dans le bol du mixer. Battre lentement et ajouter les oeufs un par un.
  5. Ajouter le vinaigre et bien mélanger.
  6. Ajouter la vanille et bien mélanger.
  7. Transférer la pâte dans une poche à douille et utiliser une douille Ateco #849 à étoile ouverte. Presser la pâte en morceaux de 1” (2.5 cm) ou plus long si vous le souhaitez. Verser l’huile froide.
  8. Chauffer l’huile à feu fort jusqu’à ce qu’elle soit bien chaude. Baisser le feu et frire les tulumbas à feu moyen jusqu’à ce qu’ils soient dorés. Utiliser une écumoire pour les sortir de l’huile.
  9. Mettre les tulumbas dans le sirop et mélanger. Les retirer aussitôt avant qu’ils n’absorbent trop de liquide.

 

Laisser refroidir la pâte

 

Pâte à tulumba

 

Égoutter l’huile

 

Tremper dans le sirop

 

Tulumba

 

Tulumba

 

Tulumba

 

Le coeur du tulumba ne doit pas être creux. Le tulumba idéal est croustillant à l’extérieur et crémeux à l’intérieur.

 

طرمبة (بلح الشام)

 

www.xawaash.com

اطبع الوصفة – بدون صور

اطبع الوصفة – مع صور

المقادير

 
كوب = 237 مل، ملعقة كبيرة = 15 مل، ملعقة صغيرة = 5 مل
 

شيرة
سكر ابيض جم 50
ماء كوب 2
سكر ابيض جم 600
عصير ليمون ملعقة صغيرة 1
ملعقة صغيرة 1
عجين
ماء كوب 2
حليب كوب ½
ملح ملعقة صغيرة ¼
زيت الكانولا كوب
طحين ابيض متعدد الأغراض جم 420
بيض 4
خل ابيض ملعقة كبيرة 1
فانيليا ملعقة كبيرة 1

 

طريقة التحضير:

 

طريقة تحضير الشيرة

 

يذاب ربع كوب من السكر حتى يصبح لونه ذهبيا -1
يضاف اليه الماء -2
يضاف باقي السكر ويغلى لمدة 10 دقائق -3

 

تحضير عجينة الطرمبة (بلح الشام)

يوضع الماء، الحليب، والزيت في قدرعلى نار متوسطة حتى يصل الخليط الى درجة الغليان -1
يضاف الدقيق دفعة واحدة -2
يخفض النار وتخلط جيدا حتى تتجانس العجينة، ثم تترك لتبرد -3
توضع العجينة فى سلطانية العجان الكهربائي، تخلط على سرعة بطيئة مع اضافة البيض واحدة واحدة -4
يضاف الخل وتخلط -5
تضاف الفنيلا وتخلط جيدا -6
يستعمل كيس حلواني ورأس تزيين أتيكو #849، تشكل فوق المقلاة، على زيت بارد -7
تستعمل نار عالية الى ان يحمى الزيت ثم تقلى الطرمبة على نار متوسطة وتقلب باستمرارالى ان تصبح ذهبية اللون -8
تسقط في الشيرة وتقلب ثم ترفع لكي لا تتشرب كثير -9

 

تترك حتى تبرد، ثم يضاف البيض

 

عجينة الطرمبة (بلح الشام)

 

يصفى منه الزيت

 

يوضع في الشيرة

 

طرمبة (بلح الشام)

 

طرمبة (بلح الشام)

 

طرمبة (بلح الشام)

 

طرمبة (بلح الشام). مقرمش جداً من الخارج وطري من الداخل.

 

 

 

 

 

 

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63 Responses to Easy Tulumba (Bilxishaan) Tulumba Facile (طرمبة (بلح الشام
  1. Umu ruwaida
    June 21, 2013 | 9:01 am

    Aad iyo aad ayaad umahadsantihin waaana ka helay ilaahay ha idin ka ajar siiyo waaxaad iimacneysan qal cad idinkoo raali ah

    • A&L
      June 21, 2013 | 6:18 pm

      Adigaa mahadda mudan walaal. Waan ku faraxnay inaad ka heshay. Qal af Ingriis waxaa loo yaqaannaa vinegar af Talyaanina waa aceto af Carabina waa خل.

  2. xamdi sweden
    June 21, 2013 | 10:22 am

    masha Allah, Allow xawaash.com Gacmahooda iyo Maskaxdooda barakey. aamin aamin aamin aaaaaaaaaaamin.

    walahi wa ka helay, wa isku dayi doonaa insha Allah, maalmaha soo socdo. aad ayaa u mahadsantihiin intii soo diyaarisay, iyo qofka sameenaaye, dhamantiina wa idin salamayaa, idin hanbalyeenayaa

    • A&L
      June 21, 2013 | 6:20 pm

      Aamiin walaal. Waa ku mahadsan tahay ducada wacan iyo faallada fiican. Nala socodsii haddaad jeclaatid. Ilaahay qayr ha ku siiyo.

  3. maandeeq
    June 21, 2013 | 10:31 am

    asc wlo aad ayaa ugu mahadasantihiin waxyaaba macmacaanka oo aad no soo galisaan markasta. suaasheydu waxaey tahay hadi aanan heesan bacda lagu shubaayo dabaeedna maqaska lagu goynaayo hadi aanan heesan maxa kle oo ku sameen karaa adoo mahadasan

    • A&L
      June 21, 2013 | 6:43 pm

      Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh.
      Adigaa mahadda mudan walaal. Waxaa muhiim ah dubladda, inta kale qasab ma’ahan. Haddaad dubladda haysatid gacan ayaa ku samayn kartaa. Cajiinka suulka ku riix bac ku kor saf. Markaad wada diyaarisid saliidda ku rid.

  4. sumaya
    June 21, 2013 | 12:15 pm

    Asalam Calaykum walaalayaal first of all aad ayaan idinku mahad celinayaa for all these recipes I am a big fan of all of you.
    Marka I want to try this recipe ramadaanka inshaAllah laakiin this recipe waa ay badan tahay anagana waxaan nahay small family so sideen u yareeyaa I just want to make half of the recipe and how many days ayey taalaan kartaa after I make it. Jakaaka Allah Qeyr.

    • A&L
      June 21, 2013 | 10:15 pm

      Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh.
      Adigaa mahdda mudan walaal. Soo’da nuskeeda ayaa isticmaali kartaa ama kuligeeda inta samaysatid barafka ayaad gelin kartaa. Markaad u baahatid banaanka dhig barafka ha ka dhacaan. Qabowgana wey ku macaan yihiin.

  5. Jamal
    June 21, 2013 | 11:34 pm

    Hello wallalo,
    Thank you so much for all these wonderful recipes. I think you guys are
    doing wonderful work. May Allah bless you to continue doing great work.

    Salam,

    • A&L
      June 25, 2013 | 10:20 pm

      You are most welcome, Jamal. Thank you very much for your kind comment. It is appreciated.

  6. Nasra
    June 22, 2013 | 5:29 am

    Salam mahadsanidiin. Waxaan idinka cods an lahaa gaxwo iyo daango haddii aad awoodaan. Casariye camal. Mahadsaniddiin.

    • A&L
      June 22, 2013 | 1:01 pm

      Adigaa mahadda mudan walaal. Hadduu Eebbe idmo waan soo gelin doonnaa. Mahadsanid walaal.

  7. canab
    June 22, 2013 | 12:02 pm

    masha allah jkllah khery walalayal

    • A&L
      June 22, 2013 | 1:09 pm

      Mahadsanid walaal.

  8. um asmaa
    June 23, 2013 | 2:49 am

    asalaamu caleykum walaalaheyga qhaaligoow dhamaantiina aadaa umahadsantihiin niyadiin allaah haniiyeelo wakumahadsantihiin calaa waxqabadkiina wanaaga quruxda baddan shukrran walaalaheyga qhaaligoow jazaakallaahu kheyrakum waqer jamiic muslim

    • A&L
      June 25, 2013 | 10:11 pm

      Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh.
      Aamiin walaal. Ducadaada Ilaahay ha-inoo aqbalo. Adigana intaad noogu ducaysay iyo in ka badan ayaan Ilaahay kaaga baryaynaa. Aad iyo aad ayaa ugu mahadsan tahay xiriiriska joogtada ah.

  9. umu axlaam
    June 23, 2013 | 1:02 pm

    mansha allah khayr badan allahi idin siiyo walal waxan garan wayay buurka marka shilayso bahalka buurka ad ku shubtay oo maqliga ama digsiga ku shubayso xagee laga helaa

    • A&L
      June 25, 2013 | 10:13 pm

      Waxaad ka heli kartaa dukaamada Hindida. Mahadsanid.

  10. sumaya
    June 23, 2013 | 9:51 pm

    asalam calaykum walaayalaal waan idiin salaamay waadna ku mahadsantihiin all these recipes.
    waxaan idiin waydiinayaa walaal yalaal I was watching this video and waxaan arkay burka markaad shiilayseen inaad ku shiisheen saliida iyadoo kulul and mar aan recipe ga qoraalkeeda aqrinayeyna I saw that it says place the oil while it’s still cold I am little bit confused saliida inta ay qabowdahay miyaa burka lagu ridayaa or when it’s hot JAZAAKA ALLAH QAYR

    • A&L
      June 25, 2013 | 10:16 pm

      Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh.
      Adigaa mahadda mudan walaal. Saliidda oo qaboow ayaan ku dul samaynay, kaddib dab sare ayaan u shidnay. Markay saliidda kululaatay waan gaabinay ee dab dhexdhexaad ayaan ku shiilnay.

  11. umu axlaam
    June 26, 2013 | 9:12 am

    Khayr ilahay haa idin xifdiyow walalo waxaan rabaa inad noo soogaliyso RAMADAN KAA WAXAA KU SABSAN THANKS

    • A&L
      June 26, 2013 | 11:11 pm

      Bilxishanka wuxuu ka mid yahay waxyaabaha Ramadaanka. Insha’Allaah, waan sii dadaalaynaa. Mahadsanid walaal.

  12. wanaag
    June 26, 2013 | 12:24 pm

    salaam. walaal aad baad u mahadsantihiin ee waxaan rabay suaal in ku weydiiyo… su’aashu waxay tahay haddii aanan rabin inaan ku daro ukunta maxaan ku badali karaa ?

    • A&L
      June 26, 2013 | 11:27 pm

      Adigaa mahadda mudan walaal. Nala ma ahan in la samayn karo ukun la’aan. Mahadsanid.

  13. Naciima
    June 27, 2013 | 4:50 pm

    asc wr wb. walaalahey Ilaahey ha idinka abaal marayo waxa wanaagsan ee noo samenesaan, wlh aad Ayaan u jeclaaday maasha allah Allaha idin barakeyo caqligiina wanaagsan.

  14. Faduma
    July 10, 2013 | 10:47 am

    Thank you so much love your website today I made this and it turn out great. I love cooking and I am always getting ideas from your website

    • A&L
      July 11, 2013 | 9:56 pm

      Thank you very much Faduma. We are glad you liked it. Ramadan Kareem.

  15. Ward
    July 10, 2013 | 4:33 pm

    Teslam Edaik … waan ka helay Bilxishaan
    waxaa rabnaa talab Qaas ah inaad sameysaaan
    { Zengooni } Qumbaha iyo mukasaraatka
    shukran

    • A&L
      July 11, 2013 | 9:58 pm

      الله يسلمك وكل سنة وانت بصحة وسلامة

      Hadduu Eebbe idmo waan soo gelin doonnaa zengooni.

  16. Zeyna
    July 17, 2013 | 4:58 pm

    Ramadan Mubarak !!

    • A&L
      July 18, 2013 | 1:38 am

      Ramadan Mubarak.

  17. Sweet Macaron
    July 17, 2013 | 7:25 pm

    Very good recipe! Really delicious tulumbas! Regards from Norway.

    • A&L
      July 18, 2013 | 1:38 am

      Thank so much for your kind comment.

  18. Tresa
    July 23, 2013 | 3:30 am

    Thank you so much for the recipe and the step-wise instructions. I’m going to try this. May I ask, why do we add vinegar to the dough? Any particular reason? Also, for the dough, can we substitute the canola oil with the same amount of butter?

    • A&L
      July 24, 2013 | 12:20 am

      You are most welcome, Tresa. The combination of eggs, vinegar and flour makes the inside soft. Yes, you can substitute the oil with butter. Thank you for your comment.

  19. Umu Muzta
    July 25, 2013 | 6:32 am

    Asc wallal waxan idinku salamay salanta islaamka illaah ha idin barakeyo waxan jeclaan lahaay in aan idin weeydiiyo TULUBA da ma jirtaan qaab kale oo loo sameyn karo Ukun la’aaj maxa yeelay ukunta ma cuno mahadsanidiin

    • A&L
      July 25, 2013 | 7:42 pm

      Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh.
      Waa ku mahadsan tahay salaanta wacan iyo faallada. Waxa kiciya waa ukunta, nalama ahan la’aanteeda inay hagaagayso.

  20. nema نعمة
    July 27, 2013 | 3:04 pm

    السلام عليكم

    جربت الوصفة و النتيجة رااااااائعة .. جزاكم الله خير

    و رمضان مبارك

    نعمة من المدينة المنورة

    • A&L
      July 28, 2013 | 2:16 am

      وعليكم السلام ورحمة الله وبركاته
      الف شكر على التعليق الرائع، كل عام وانتم بالف خير

  21. نعمة
    July 28, 2013 | 7:00 pm

    شكرًا على الرد.. لدي استفسار ان امكن كيف احفظ الطرمبة
    طازجة لعدة ايام يعني كيف تحافظ على قرمشتها؟ لانه لاحظت
    انه بعد يوم من أعدادها اصبحت رطبة غير مقرمشة و اختلف الطعم

    وشكرا :)

    • A&L
      July 29, 2013 | 1:49 am

      احفظيها في الفريزر، تظل لذيذة ومقرمشة

  22. mona
    August 5, 2013 | 11:05 am

    walaal waxaan rabaa cake yar oo fudud oo cake soomali ah aan ahayn ka chocleydka ah abaayo ii soo daaya fadlan

  23. Shameema
    August 5, 2013 | 1:32 pm

    Assalamu alaikum. Hai iam really intrested in this sweet like to know how to store this yummy sweets can I leave it a fridge or in room temperature n how long can I keep this.

    • A&L
      August 5, 2013 | 7:25 pm

      Wa’alaikum Assalam Warahmatullahi Wabarakatuh.
      The last time we made the Tulumba we froze some, after one week they were just as delicious. You can not leave them outside for long, because of the eggs. Thank you for the comment.

  24. dean mcevoy
    December 4, 2013 | 9:30 am

    thankyou so much im using this recipe for a somalia project i have to do for school they are yummy!! :)

    • A&L
      December 4, 2013 | 7:03 pm

      You are most welcome. We hope everyone likes it.

  25. dean mcevoy
    December 4, 2013 | 9:32 am

    how long do these last? if u put them in a fridge do they last a day or 2? my project day is tommorrow and i want them to stay good. if u get the please respond. @A&L

    • A&L
      December 4, 2013 | 7:02 pm

      Two to three days in the fridge is not a problem. You can even freeze them for a couple of weeks.

  26. Yacoub Matan
    February 15, 2014 | 10:41 pm

    asalaamu alaykum;

    how long will these keep? will storing them overnight lead to a soggy texture?

    • A&L
      February 16, 2014 | 9:47 pm

      Wa’alaikum Assalam Warahmatullahi Wabarakatuh.

      No, it will not. You can even freeze them.

  27. Nadia Slik Stylianou
    February 26, 2014 | 8:11 am

    Salam Allaikum,

    Thank you so much for such an informative post, video was so useful and the photo of Sanaag was very beautiful.

    Perfect mshbak, my house smells of cardamon now – I’m in heaven!

    • A&L
      February 27, 2014 | 8:26 pm

      Thank you very much for the feedback. We are happy you like the recipe.

  28. C.casiis hussen aidid
    March 13, 2014 | 1:17 pm

    Assalamu aleyku. Walaal.. Waxan ahay wiil dhagool ah sido kale gabadha an guur saday waa dhagoolada oo ma alaha farsamo ayku kariso marka walaal adoo raali ah war qad aynu tusale ahan kaga dhigan karno ma jiirta? Walaal ha noqon mid un cawiye uu ah dadka wax maqla. Ee garaab sii dhagoolada somaliyeeed madama ay ayaguba ay mustaq balkoda ilaal shanaya….. Walahii somali deaf same of them learnt sign language and we can use our hands and we married each other because of we can woo girls who was our classmates.. So now many deafs in somali capital specil in mogadishu. Because mogadishu is one of largest in all over somali earth… Fadlan haa yasiin ee na cawii iska dhig nib rag ah iskuna day inad na cawin kartid. So fadlan warqad ay tahay sign language oo cunno karis ah inogu soo hagajii wajibuggan… Somalistar deaf. Ama best young deaf mahad sanidin walaali

    • A&L
      March 16, 2014 | 12:07 am

      Wacalaykum Assalaam
      Maaddaama aad fariintaan dheer inoo soo qortay, waxaan shaki ku jirin inaad si fiican u taqaanid wax akhriska. Waxyaabaha aan soo gelino oo dhan waa wada qoraal, wax hadal ahna kuma duubna. Marka qofka dhagoolka ah iyo kan wax maqli kara wey ka sinan yihiin. Waxa keliya loo baahan yahay waa aqoon. Waxaa jira dad wax maqli kara laakiin aan akhris aqoon, dadkaas waxay u baahan yihiin qof u sharaxa waxa aan soo qorno. Arinta ugu muhiimsan oo loo baahan yahay, waa in dadkeenna ay isxil saaraan kuna dadaalaan walaaleheenna dhagoolka ah inay wax bartaan.

  29. Sara
    May 23, 2014 | 6:06 pm

    Delicious recipe! I made this and my family loved it. I want to send some to my sister who is in college. Will these be okay when mailed? How should I pack them? Will they go bad if not refrigerated? Thank you

    • A&L
      May 25, 2014 | 12:36 am

      Thank you! They contain eggs and will spoil.

  30. [...] Tags A popular and tasty dessert, similar in preparation to choux pastry. It is fried then soaked in a caramelly syrup. Follow the easy steps and impress. VOIR CI-DESSOUS LE FRANÇAIS. http://xawaash.com/?p=6463#sthash.PCqbFN8T.dpbs [...]

  31. Visitor
    July 30, 2014 | 3:39 pm

    السلام عليكم
    وصفات رائعة
    جزاكم الله خيرا
    اتمنى ان تنزلوا فيديو عن
    طريقة عمل اصابع زينب كالتي تباع في محلات الحلويات ولكن بدون موسيقى .

    • A&L
      August 20, 2014 | 11:45 pm

      وعليكم السلام ورحمة الله وبركاته
      شكرا جزيلا على التعليق، باذن الله سنضيف طلبك للقائمة

  32. Mikela
    February 3, 2015 | 1:47 pm

    Hello! I found your wonderful recipe today and i had to try it. Your directions are very clear so i was able to replicate it. The tulumbas looks perfect, except mine are very oily. Is it possible to help me with some advice?

  33. W. Ahmed
    February 5, 2015 | 8:31 pm

    Thank you so much for this recipe! I am keen to try it. May I ask, which piping nozzle did you use? I have 2 here that look like they could be like the one you used. JazaakumAllahu khairan.

  34. 15 Eid Day Desserts | The Muslimah Guide
    September 20, 2015 | 9:09 am

    [...] Easy Tulumba [...]

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About (Annaga)
Qui Sommes Nous نبذة عنا

We are a husband and wife team and we live in Canada. In a world full of food complications, we make cooking very simple. Our recipe videos will make your cooking easy, relaxed and enjoyable. We bring you the foods we love from Somalia and from around the world.