Ingredients with Measurements:
- 1 cup water
- 1/2 cup unsalted butter
- 1/4 tsp salt
- 1 cup all-purpose flour
- 4 eggs
- 1/2 cup chopped pistachios
- 1 cup granulated sugar
- 1/2 cup water
- 1/2 tsp lemon juice
- 1/2 cup heavy cream
Special equipment needed:
- Piping bag with a star tip
- Deep-fry thermometer
Step-by-step instructions:
1. In a medium saucepan, combine water, butter, and salt. Bring to a boil over medium heat.
2. Add flour all at once and stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan.
3. Remove from heat and let cool for 5 minutes.
4. Add eggs one at a time, beating well after each addition, until the mixture is smooth and glossy.
5. Stir in chopped pistachios.
6. Preheat oil in a deep fryer or a large pot to 375°F.
7. Fill a piping bag with the dough and pipe 2-inch-long strips into the hot oil, cutting the dough with scissors.
8. Fry until golden brown, about 2-3 minutes per side. Drain on paper towels.
9. In a small saucepan, combine sugar, water, and lemon juice. Cook over medium heat, stirring constantly, until the sugar dissolves.
10. Increase the heat to high and bring the mixture to a boil. Cook for 5 minutes, or until the syrup thickens.
11. Remove from heat and stir in heavy cream.
12. Dip the fried tulumba into the syrup, making sure they are coated well.
13. Arrange on a serving platter and sprinkle with chopped pistachios.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Oil temperature: 375°F
Serving size:
Makes 20-25 tulumba
Nutritional information:
Calories: 180
Fat: 10g
Carbohydrates: 20g
Protein: 3g
Sodium: 65mg
Substitutions for ingredients:
- Almonds or walnuts can be used instead of pistachios.
- Margarine can be used instead of butter.
- Half-and-half can be used instead of heavy cream.
Variations:
- Add a pinch of cinnamon or cardamom to the dough for extra flavor.
- Drizzle melted chocolate over the tulumba for a decadent touch.
Tips and tricks:
- Make sure the oil is hot enough before frying to prevent the tulumba from absorbing too much oil.
- Pipe the dough into the oil in a circular motion to create a spiral shape.
- Use a slotted spoon or a spider to remove the fried tulumba from the oil.
Storage instructions:
Store the leftover tulumba in an airtight container at room temperature for up to 2 days.
Reheating instructions:
To reheat, place the tulumba on a baking sheet and bake in a preheated oven at 350°F for 5-7 minutes, or until heated through.
Presentation ideas:
Arrange the tulumba on a platter and dust with powdered sugar. Serve with a dollop of whipped cream or a scoop of ice cream.
Garnishes:
Chopped pistachios, powdered sugar, whipped cream, or fresh berries.
Pairings:
Turkish coffee, tea, or a glass of milk.
Suggested side dishes:
Baklava, Turkish delight, or fruit salad.
Troubleshooting advice:
- If the dough is too thick, add a tablespoon of water at a time until it reaches the right consistency.
- If the tulumba is too oily, the oil temperature may be too low.
- If the syrup is too thick, add a tablespoon of water at a time until it reaches the desired consistency.
Food safety advice:
- Use caution when working with hot oil.
- Make sure the syrup is not too hot before dipping the tulumba to prevent burns.
Food history:
Tulumba is a popular dessert in Turkey and the Balkans. It is believed to have originated in the Ottoman Empire and was traditionally served during Ramadan.
Flavor profiles:
Sweet, nutty, and crispy.
Serving suggestions:
Serve the tulumba as a dessert or a sweet snack.
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Region: Turkish