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.


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(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



  • 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


  • 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

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








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



(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)



  • 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


  • 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 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