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    You are in: Home / Community Forums / Eastern European Cooking / Albanian pastry called Tulumba
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    Albanian pastry called Tulumba

    Tue Oct 18, 2011 4:35 pm
    Newbie "Fry Cook" Poster

    My son has a school assignment of cooking an Albanian dish. Of course it is for tomorrow, 10/19/11! I tried the recipe of Tulumba as offered on the site, but I had trouble with it. Does anybody have an ALbanian food recipe that is simple and can be shared in a classroom? Or maybe have another tulumba recipe?

    Thanks for any help you can provide!

    Mar Wag
    Tue Oct 18, 2011 4:39 pm
    Forum Host
    From the recipes we have posted with Albanian in the name, I thought these two most likely - cookies and a cake - since it's for a school project

    Albanian Date Cookies
    Albanian Walnut Cake With Lemon Glaze
    Tue Oct 18, 2011 4:41 pm
    Forum Host
    I found this recipe, which says it's Turkish, but I know how people borrow from one another in a region,

    This looks like a choux - cream puff- pastry that is fried and then soaked in the syrup. It looks a bit clearer than the one posted here.
    Tue Oct 18, 2011 4:45 pm
    Newbie "Fry Cook" Poster
    Thank you so much for your reply! I loved the idea of the date cookies, but unfortunately, the food cannot contain any nuts due to allergies. icon_sad.gif But I will try the Turkish one, it does sound similar. Thanks!
    Mar Wag
    Tue Oct 18, 2011 4:48 pm
    Forum Host
    You know, I'd make the cookies without the walnuts - they are just pressed into the cookies on the bottom. I don't think the cookies would suffer from their lack. The cookies just seem so much easier to me than all that frying! But that's me!

    Anyway, hope to hear how it all turns out!
    Tue Oct 18, 2011 4:55 pm
    Newbie "Fry Cook" Poster
    Good idea! I'll certainly post the results icon_smile.gif
    Mar Wag
    Wed Oct 19, 2011 2:08 pm
    Newbie "Fry Cook" Poster
    icon_biggrin.gif OK! I did end up making the Tulumba and after trying the other recipe you recommended it came out perfect! The frying is nothing because it doesn't spatter and it is fairly quick. The problem with the previous recipe was the amount of water for the dough. It certainly requires much more. After that, mixing the eggs is difficult. I used a potato masher and it worked fairly well. THen I used a ziplock bag to squeeze the pastry into the frying oil. One difficulty I found cooking with an electric stove is that I could not control the temperature of the oil properly, as it needs to be rised at the end of the frying in order to brown the pastries. Never mind that, tho, the pastries are really delicious. One last point: I squeezed lemon juice directly on the pastries after I placed them in the syrup and that preserved the lemon taste. I loved them!Tulumba
    Wed Oct 19, 2011 2:58 pm
    Forum Host
    Mar, why not post the recipe here in the database? I think it's one a lot of people might find interesting, and you can give your real life tips on how to make it.

    I'm glad it worked out for you!
    Wed Oct 19, 2011 3:48 pm
    Newbie "Fry Cook" Poster
    OK! I will (as soon as I find some time) LOL
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