Tulumba

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Dessert common to Iran and the former countries of the Ottoman Empire

title: "Tulumba" type: doc version: 1 created: 2026-02-28 author: "Wikipedia contributors" status: active scope: public tags: ["egyptian-cuisine", "doughnuts", "ottoman-cuisine", "arab-desserts", "iranian-pastries", "iftar-foods", "turkish-desserts", "jewish-desserts", "israeli-desserts", "balkan-cuisine", "persian-jewish-cuisine", "sephardi-jewish-cuisine", "albanian-cuisine", "choux-pastry", "yemeni-cuisine"] description: "Dessert common to Iran and the former countries of the Ottoman Empire" topic_path: "geography/egypt" source: "https://en.wikipedia.org/wiki/Tulumba" license: "CC BY-SA 4.0" wikipedia_page_id: 0 wikipedia_revision_id: 0

::summary Dessert common to Iran and the former countries of the Ottoman Empire ::

::data[format=table title="Infobox food"]

Field	Value
name	Tulumba
image	Tulumba.jpg
image_size	250px
caption	Tulumba
alternate_name	balah ash-sham ()
country	Egypt, Syria, Ottoman Empire
region	Egypt, Balkans, Middle East, South Caucasus
type	Dessert
main_ingredient	Flour, butter, salt, water, syrup, vanilla extract
::

::callout[type=note]

Tulumba, tolomba or bamiyeh (; ) is a deep-fried dessert found in Egypt, the Levant, Greece and the regional cuisines of the former Ottoman Empire. It is a fried batter soaked in syrup, similar to jalebis or churros. It is made from unleavened choux pastry dough, usually about 3 inches long, piped with a pastry bag using an open star or similar tip. It is first deep-fried to golden colour and then sugar-sweet syrup is poured over it when still hot.

Name

Tulumba literally means 'pump' in Ottoman Turkish, deriving from the Italian tromba.

Tulumba features in Balkan, Greek (), Azeri (), and Turkish cuisines.

The dessert goes by many names in different regions:

In Hejazi it is called ṭurumba () directly from
In Egyptian, Levantine, and some Arab cuisines it is called balaḥ ash-Shām (), literally "Syrian dates" or "Damascene dates."
In Armenian cuisine it may be called either pomp or tulumba (Armenian: թուլումբա).
In Persian cuisine, it is known as bamiyeh (), after the vegetable of the same Persian name (okra), due to its shape.
In Iraqi cuisine it is known as datli (), directly coming from Turkish word tatlı.
The dessert is called pomba in Cypriot Greek and bombacık in Cypriot Turkish.
In Turkish, it is called tulumba tatlisi, meaning "pump dessert".

History

Tulumba in its modern form was likely influenced by medieval Arab cuisine; books like Kitab al-Tabikh by 10th century author Ibn Sayyar al-Warraq mention similar dishes like zalabiyeh.

Main ingredients

It is made from a yogurt and starch and flour-based dough, often with eggs, which is fried before being dipped in qatir. It is a special sweet often eaten at Iftar in Ramadan. It is also commonly sold alongside jalebi, which is prepared in a similar way, but arranged in a web-like arrangement of strips of dough.

Some varieties include spices like cardamom.

Varieties

is a Turkish dessert considered by some to be a variation of tulumba.

Iraqi datli is typically made without eggs.

In the city of Taiz in Yemen, tulumba is made by mixing eggs and flour into hot water, then kneading the dough, which is then cut into pieces that are first dipped into cold oil, and then fried before adding syrup.

Gallery

File:Tulumba with kaymak and pistachio.jpg|Tulumba with kaymak and pistachio File:Tulumba (cross section).JPG|Tulumba cross-section (front) File:Tulumba (6881443243).jpg|Round File:Cooking Zalabya & Bamiyeh, Qom - 22 May 2018 14.jpg|Iranian bamiyeh being made

References

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(5 Apr 2024). "Café Columbia: Get your caffeine fix and a continental fare". Dhaka Tribune.
(1958). "The lingua franca in the Levant; Turkish nautical terms of Italian and Greek origin.". University of Illinois.
(1890). "A turkish and english Lexicon shewing in english the significations of the turkish terms: Printed for the American Mission by A. H. Boyajian". Boyajian.
(16 September 2017). "Tullumba albanesi: un dolce che più dolce non si può - Ricette albanesi". Albania News.
"Bosnian sweets in Australia: the golden hands of Emina Sagir and Timka Delić".
(30 May 2019). "Kapısının önünden kuyruk hiç eksik olmuyor... Bayramdan önce mutlaka uğrayın". [[Hurriyet]].
(18 Jul 2019). "Ask for the moussaka at this Greek specialty store in Scarborough". CBC.
(16 May 2020). "حلوى شعبية في تعز جعلت من صاحبها رمزاً رمضانياً". Al-Mushahid.
(28 February 2012). "Arabian Nights Cookbook: From Lamb Kebabs to Baba Ghanouj, Delicious Homestyle Arabian Cooking". Tuttle Publishing.
"Bamieh Recipe: Persian Donuts With Saffron and Rosewater - 2025".
(25 January 2022). "Find out what connects the Indian gulab jamun to the Emirati luqaimat". Gulf News: Latest UAE news, Dubai news, Business, travel news, Dubai Gold rate, prayer time, cinema.
(14 April 2021). ""الداطلي العراقي".. حبات تشبه التمر غارقة بالقطر". فلسطين أون لاين.
(25 October 2022). "Sweet temptation: Istanbul's beloved 'brothel dessert'". BBC.
(November 4, 2005). "Muslims break fast on first day of Ramadan". [[Associated Press]].
"Mumbai: Bayroute Offers Customary Mediterranean Dishes Like Persian Tulumba And Egyptian Semolina Cake".
"Tulumba {{!}} Traditional Deep-fried Dessert From Turkiye".
(24 Mar 2023). ""العقال النجفي والعوامة" أبرز تسمياتها.. شفق نيوز تتجول في أقدم معمل بغدادي لصناعة الداطلي (صور)". Shafaq News.
(8 May 2021). ""الطرمبة"... حلوى مدينة تعز اليمنية الأكثر شعبية". The New Arab.

::callout[type=info title="Wikipedia Source"] This article was imported from Wikipedia and is available under the Creative Commons Attribution-ShareAlike 4.0 License. Content has been adapted to SurfDoc format. Original contributors can be found on the article history page. ::