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Dessert

Tulumba Tatlisi

A Turkish fried dough dessert soaked in a lemon‑sugar syrup.

From the Recipes Wiki (Fandom) · 11 ingredients
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Why it works: Syrup and sugar match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 5,842 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Tulumba Tatlisi

Ingredients

Directions

Make the syrup

  1. Put sugar, water, and lemon juice into a saucepan.

  2. Stir to melt sugar, then allow to boil until moderately thick.

  3. Set syrup aside to cool.

Make the pastry

  1. Heat margarine in a saucepan.

  2. Add water and salt, bring to a boil.

  3. Reduce heat and add flour all at once.

  4. Stir mixture constantly with a wooden spoon until it leaves the sides of the pan and forms a ball.

  5. Let it cook for about 6 minutes, then remove pan from heat and set aside to cool.

  6. When cool, add eggs and knead for about 10 minutes.

Fry and serve

  1. Using a pastry bag with a large nozzle, pipe 7–8 pastries into a pan containing heated olive oil.

  2. Fry pastries over low heat, increasing heat when they puff up a bit, until golden.

  3. Remove fried pastries with a perforated spoon, draining excess oil.

  4. Place pastries into the cooled syrup.

  5. Strain off the syrup, place tulumba on a serving plate and serve cool.

Nutrition, whole recipe (rough)

815Calories
20 gProtein
32 gFat
112 gCarbs

Counts 7 of 10 ingredients. The other 3 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 7 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Olive Oil1 tbsp (14g)119
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49
Lemonjuice of 1 lemon (48ml)12
Salt1 tsp (6g)0
Pastrynot in our table0
Waternot in our table0
Syrupnot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Syrup + sugartop 6% of all pairs
    Smell alikestrong
    Cooked together5,842 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Olive + lemontop 7% of all pairs
    Smell alikemoderate
    Cooked together11,922 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  3. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  4. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Flour + syruptop 16% of all pairs
    Smell alikemoderate
    Cooked together2,540 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Flour and egg barely smell alike, yet cooks put them together in 106,462 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Flour
Forms the starchy dough base that holds its shape when piped and fried.
Eggs
Add structure and richness to the dough, helping it puff and set.
Olive oil
Frying medium that cooks the pastries and gives them a golden crust.
Sugar
Sweetens the syrup and helps it thicken as it boils.

The step that matters

Frying over low heat. Frying over low heat lets the pastries cook through and puff before the outside browns too fast. Raising the heat only once they have puffed a bit helps them set evenly and turn golden without staying raw inside.

Swap the lemon

How well each one fits the dish's main ingredients (flour, egg, olive, syrup, sugar):

  1. Vanillafits better
  2. Raisinfits better
  3. Lemonthe original
  4. Figfits about as well

Fit is the average pairing score against flour, egg, olive, syrup, sugar. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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