Tulumbe

If you have spent any time exploring the culinary wonders of the Balkans, chances are you’ve come across a sweet treat called Tulumbe. This cherished pastry offers a delightful melding of flavours and textures that has captivated sweet lovers for generations. Known for its syrupy sweetness, Tulumbe has become a staple for various Balkan countries, particularly Serbia, Montenegro, Bosnia, and Herzegovina.

What is Tulumbe

Tulumbe are golden, syrup-soaked pastries with a crisp exterior and a soft, spongy interior. They resemble churros or eclairs in shape and are made from a similar dough as eclairs. The pastries are soaked in a sweet sugar syrup, like koeksisters in South Africa, resulting in an irresistible moist, sticky pastry.

I believe the texture is where the magic lies. Each bite offers a delightful contrast between the crunch of the fried dough and the syrupy, soft, moist inside. The sweetness is balance and never overpowering, making it a strong companion for a cup of Domaca kafa.

The deep roots and tradition

Tulumbe’s recipe in the Balkans is closely tied to the Ottoman Empire , which had a significant influence on the region’s cuisine. You find similar desserts across many parts of the empire; from Turkey to the middle East, with variations from name to recipe. In the Balkans, Tulumbe has become a beloved staple and every household has its own way of making it.

How Tulumbe are made

These little pastries look fancy and difficult to make, but they’re surprisingly easy to make. And here’s a breakdown:

• The dough: As simple as choux pastry. You cook flour and water with a bit of oil in this case. Then later add eggs and there you have it.
• The syrup is a simple water and sugar syrup, with a lemon peel added for extra flavour. The peel does make a beautiful addition. It’s very subtle but it’s there.
• Shaping: You put the dough in a pastry bag and pipe with a star tip nozzle, or use a machine for tulumbe.
• Frying: Always add the pastry to cold oil and then switch on to fry.
• Soaking: After frying, add the tulumbe to the syrup and let them sit to absorb.

The video below explains the process in a short amount of time. I hope you try them and enjoy them as much as my family does.