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File:Tulumba tatlısı in a tray.jpg | |
Alternative names | balah ash-sham (Arabic: بلح الشام) |
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Type | Dessert |
Place of origin | Persia |
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 Iran 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, and is traditionally served for Persian New Years known as Nowruz and other special occasions.
Tulumba literally means 'pump' in Turkish from Italian: tromba. 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). In Hejazi it is called ṭurumba (Arabic: طُرُمْبَة) directly from Italian: tromba, but in Egyptian and some Arab cuisines it is called balah ash-sham (Arabic: بلح الشام), and in Iraqi cuisine it is known as datli (Arabic: داطلي).
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.
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