Tulumba (Albanian Version)

Submitted 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!"

 

• Ready In: 30mins
• Ingredients: 9
• Serves: 4-6

ingredients

• 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

• Syrup

• 2 cups sugar
• 1 3⁄4 cups water
• 1 teaspoon lemon juice

directions

1. SYRUP:

2. Put the sugar, water and lemon juice into a saucepan, and after melting the sugar by stirring, allow it to boil until moderately thick.
3. Set aside to cool.

4. PASTRY:

5. Heat the margarine in a saucepan, add the water and salt and bring to the boil.
6. Reduce heat and add the flour at once.
7. Stir the mixture constantly with a wooden spoon and continue until mixture leaves the sides of the pan and forms a ball.
8. This should take 6 minutes, then remove pan from heat and set aside to cool.
9. When cool, add the eggs and knead for approximately 10 minutes.
10. Using a pastry bag with a large nozzle or a serrated spoon, put 7-8 pastries in a pan containing the heated olive oil.
11. Start frying the pastry over low heat, increase heat when pastry puffs up a bit and fry until golden.
12. Remove fried pastry with a perforated spoon, draining away the oil, then put into the syrup.
13. Strain off the syrup, place tulumba on serving plate and serve when cool.

Reviews

[Eli N.]

Probably one of the worst recipes I have ever seen in the history of existence. I would rate this negative ten heptillion if I could.

 

[marcelawagner]

I tried this recipe, but it did not work for the dough because it did not indicate enough water. I added water little by little until the consistency of the dough was right. Adding the eggs is the most difficult part. Since I did not want to get my hands into raw egg, I used a potato-masher to mix and it worked well. Regarding the syrup, I think it needs to be boiled anywhere between 15 and 20 minutes. I did not add lemon juice before cooking, but over the pastries when they were already in the syrup. They are supposed to be served cold, but still crispy, so don't let them stay in the syrup longer than 30 min. These are delicious!