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==Name== |
==Name== |
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''Tulumba'' literally means 'pump' in Turkish from {{lang-it|tromba}}. The dessert is called ''pomba'' in [[Cypriot Greek]] and ''bombacık'' in [[Cypriot Turkish]]. In [[Armenian cuisine]] it may be called either ''pomp'' or ''tulumba'' ([[Armenian language|Armenian]]: թուլումբա). ''Tulumba'' features in [[Albanian cuisine|Albanian]], [[Serbian cuisine|Serbian]], [[Bosnian cuisine|Bosnian]], [[Bulgarian cuisine|Bulgarian]], [[Macedonian cuisine|Macedonian]], [[Greek cuisine|Greek]] ({{lang-gr|τουλούμπα}}), [[Azerbaijani cuisine|Azeri]] ({{lang-az|Ballıbadı}}) and [[Turkish cuisine|Turkish]] cuisines. The sweet is also found in [[Persian cuisine]] as ''bamiyeh'' ({{lang-fa|باميه}}), after the vegetable of the same Persian name ([[okra]]), due to its shape. In [[Hejazi Arabic|Hejazi]] it is called ''ṭurumba'' ({{lang-ar|طُرُمْبَة}}) directly from {{lang-it|tromba}}, but in [[Egyptian cuisine|Egyptian]] and some [[Arab cuisine]]s it is called ''balaḥ ash-Shām'' ({{lang-ar|بلح الشام}}), literally "[[Syria (region)|Syrian]] [[date palm|dates]]" or "[[Damascus|Damascene]] dates," though the name may have come from "[[şambali]]", another Turkish dessert (the『Şam』in『şambali』corresponding to『Shām』in『balaḥ ash-Shām』and both referring to Damascus). In [[Iraqi cuisine]] it is known as ''datli'' ({{lang-ar|داطلي}}), directly coming from Turkish word ''[[wikt:tatlı|tatlı]]''. |
''Tulumba'' literally means 'pump' in Turkish from {{lang-it|tromba}}, it’s from Persian word for pump: Tolombe. The dessert is called ''pomba'' in [[Cypriot Greek]] and ''bombacık'' in [[Cypriot Turkish]]. In [[Armenian cuisine]] it may be called either ''pomp'' or ''tulumba'' ([[Armenian language|Armenian]]: թուլումբա). ''Tulumba'' features in [[Albanian cuisine|Albanian]], [[Serbian cuisine|Serbian]], [[Bosnian cuisine|Bosnian]], [[Bulgarian cuisine|Bulgarian]], [[Macedonian cuisine|Macedonian]], [[Greek cuisine|Greek]] ({{lang-gr|τουλούμπα}}), [[Azerbaijani cuisine|Azeri]] ({{lang-az|Ballıbadı}}) and [[Turkish cuisine|Turkish]] cuisines. The sweet is also found in [[Persian cuisine]] as ''bamiyeh'' ({{lang-fa|باميه}}), after the vegetable of the same Persian name ([[okra]]), due to its shape. In [[Hejazi Arabic|Hejazi]] it is called ''ṭurumba'' ({{lang-ar|طُرُمْبَة}}) directly from {{lang-it|tromba}}, but in [[Egyptian cuisine|Egyptian]] and some [[Arab cuisine]]s it is called ''balaḥ ash-Shām'' ({{lang-ar|بلح الشام}}), literally "[[Syria (region)|Syrian]] [[date palm|dates]]" or "[[Damascus|Damascene]] dates," though the name may have come from "[[şambali]]", another Turkish dessert (the『Şam』in『şambali』corresponding to『Shām』in『balaḥ ash-Shām』and both referring to Damascus). In [[Iraqi cuisine]] it is known as ''datli'' ({{lang-ar|داطلي}}), directly coming from Turkish word ''[[wikt:tatlı|tatlı]]''. |
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== Main ingredients == |
== Main ingredients == |
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Tulumba
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| Alternative names | balah ash-sham (Arabic: بلح الشام) |
|---|---|
| Type | Dessert |
| Place of origin | Ottoman Empire |
| Region or state | Countries of the former Ottoman Empire, Balkans, Middle East, South Caucasus |
| Main ingredients | Flour, butter, salt, water, syrup, vanilla extract |
TulumbaorBamiyeh (Persian: بامیه) is a deep-fried dessert found in Turkey and the regional cuisines of the former Ottoman Empire. It is a fried batter soaked in syrup, similar to jalebis and churros. It is made from unleavened dough lump (about 3 cm long) given a small ovoid shape with ridges along it using a pastry bagorcookie press with a suitable end piece. It is first deep-fried to golden colour and then sugar-sweet syrup is poured over it when still hot. It is eaten cold.
Tulumba literally means 'pump' in Turkish from Italian: tromba, it’s from Persian word for pump: Tolombe. The dessert is called pombainCypriot Greek and bombacıkinCypriot Turkish. In Armenian cuisine it may be called either pomportulumba (Armenian: թուլումբա). Tulumba features in Albanian, Serbian, Bosnian, Bulgarian, Macedonian, Greek (Greek: τουλούμπα), Azeri (Azerbaijani: Ballıbadı) and Turkish cuisines. The sweet is also found in Persian cuisineasbamiyeh (Persian: باميه), after the vegetable of the same Persian name (okra), due to its shape. In Hejazi it is called ṭurumba (Arabic: طُرُمْبَة) directly from Italian: tromba, but in Egyptian and some Arab cuisines it is called balaḥ ash-Shām (Arabic: بلح الشام), literally "Syrian dates" or "Damascene dates," though the name may have come from "şambali", another Turkish dessert (the『Şam』in『şambali』corresponding to『Shām』in『balaḥ ash-Shām』and both referring to Damascus). In Iraqi cuisine it is known as datli (Arabic: داطلي), directly coming from Turkish word tatlı.
It is made from a yogurt[citation needed] and starch based dough, which is fried before being dipped in syrup. It is a special sweet often enjoyed at IftarinRamadan.[1] It is also commonly served with its counterpart, the jalebi, which is prepared the same way, but the only difference is that it has a web-like arrangement consisting of strips of dough.
Media related to Tulumba at Wikimedia Commons|
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