Recipe by lulelola
This is a fried pastry that is traditionally eaten in the Balkans and some parts of the middle-east most notably Turkey. This version however is an old Albanian recipe and is used in Albanian speaking areas within the republic, Macedonia, southern Serbia, and Northern Greece. ENJOY!
- 2 tablespoons butter (we prefer butter) or 2 tablespoons margarine, melted (we prefer butter)
- 1 cup flour
- 3 tablespoons water
- 4 eggs
- 1⁄2 teaspoon salt
- 1 1⁄4 cups olive oil, for frying
- 2 cups sugar
- 1 3⁄4 cups water
- 1 teaspoon lemon juice
Directions See How It's Made
- Put the sugar, water and lemon juice into a saucepan, and after melting the sugar by stirring, allow it to boil until moderately thick.
- Set aside to cool.
- Heat the margarine in a saucepan, add the water and salt and bring to the boil.
- Reduce heat and add the flour at once.
- Stir the mixture constantly with a wooden spoon and continue until mixture leaves the sides of the pan and forms a ball.
- This should take 6 minutes, then remove pan from heat and set aside to cool.
- When cool, add the eggs and knead for approximately 10 minutes.
- Using a pastry bag with a large nozzle or a serrated spoon, put 7-8 pastries in a pan containing the heated olive oil.
- Start frying the pastry over low heat, increase heat when pastry puffs up a bit and fry until golden.
- Remove fried pastry with a perforated spoon, draining away the oil, then put into the syrup.
- Strain off the syrup, place tulumba on serving plate and serve when cool.