Easy Tulumba
- Soomaali
- Bilxishaan
- Français
- Tulumba Facile
- العربية
- طرمبة (بلح الشام)
By Leila & Abdullahi · ·
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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Ingredients
1 cup = 237 mL · 1 Tbsp = 15 mL · 1 tsp = 5 mL. All are level measurements.
Syrup
Dough
Method
Tap a step to mark it done.
Steps for preparing the syrup On medium heat, melt a ¼ cup of sugar. Swirl the pot around and caramelise the sugar until it’s colour becomes light golden.
Add the water.
Add the remaining sugar and boil for 10 minutes.
Steps for preparing the tulumba dough In a sauce pan set on medium heat, combine the water, milk, and oil. Bring to a boil.
Add the flour all at once.
Lower the heat and stir vigorously until well-combined. Let the dough cool down completely.
Transfer the dough to a mixing bowl. Mix on low speed and add the eggs one at a time.
Add the vinegar and mix well.
Add the vanilla and mix well.
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.
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.
Put the tulumba in the syrup and stir. Remove immediately before they absorb too much syrup.
Comments
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They look lovely, thanks for sharing. I’ve seen so many different recipes for making this dessert. Some include butter instead of oil. Some don’t have semolina. How many days will these stay nice for? Is it best to store in airtight containers?
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.
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?
السلام عليكم
وصفات رائعة
جزاكم الله خيرا
اتمنى ان تنزلوا فيديو عن
طريقة عمل اصابع زينب كالتي تباع في محلات الحلويات ولكن بدون موسيقى .
وعليكم السلام ورحمة الله وبركاته
شكرا جزيلا على التعليق، باذن الله سنضيف طلبك للقائمة
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
Thank you! They contain eggs and will spoil.