Traditional tulumba recipe with crisp fried dough soaked in cool lemon syrup.

Scale

Syrup

4 Cups sugar

4 Cups Water

1 and 1/2 Tablespoon Lemon Juice

Pastry

2 and ½ Tablespoons Semolina

2 Tablespoons Butter

2 and ½ Cups Flour

1 Tablespoon Corn Starch

2 Cups Water

3 Eggs

2 Tablespoons Sugar

Oil (enough for deep frying)

1/2 Cup Pistachios

½ Teaspoon Salt

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1. Put water and sugar in a boiling pot and turn on the heat.

2. Once the water starts boiling, add in the lemon juice and let it simmer for around 10 minutes.

3. Cool the syrup completely.

4. Mix the water and butter in another pot and heat it.

5. Stir until the butter melts.

6. When boiling, add flour little by little.

7. Stir 10 minutes until a non-sticky dough forms.

8. Remove from heat and place dough in a bowl.

9. Let it cool.

10. Add eggs one at a time and mix.

11. Add semolina and cornstarch.

12. Mix until batter-like consistency.

13. Add oil to frying skillet.

14. Pipe dough pieces into cold oil.

15. Turn stove to medium heat.

16. Fry until golden and doubled.

17. Remove and place in cold syrup.

18. Soak 2–3 minutes.

19. Place pastries on plate.

20. Add crushed pistachios.

21. Repeat until done.

22. Serve with tea.

Let syrup cool fully before soaking.

Fry in cold oil for best texture.