Tulumba

{{About||the city in Argentina|Villa Tulumba|the department|Tulumba Department}}

{{short description|Dessert common to Iran and the former countries of the Ottoman Empire}}

{{Infobox food

| name = Tulumba

| image = Tulumba.jpg

| image_size = 250px

| caption = Tulumba

| alternate_name = balah ash-sham (Arabic: بلح الشام‎)

| country = Egypt, Syria, Ottoman Empire

| region = Egypt, Balkans, Middle East, South Caucasus

| creator =

| course =

| type = Dessert

| served =

| main_ingredient = Flour, butter, salt, water, syrup, vanilla extract

| variations =

| calories =

| other =

}}

Tulumba or Bamiyeh ({{langx|fa|بامیه}}; {{langx|ar|بلح الشام}}) is a deep-fried dessert found in Egypt, the Levant, Turkey 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 cm 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. It is eaten cold.

Name

Tulumba literally means 'pump' in Turkish, deriving from the Italian {{lang|it|tromba}}. The dessert is called pomba in Cypriot Greek and bombacık in Cypriot Turkish. In Armenian cuisine it may be called either pomp or tulumba (Armenian: թուլումբա). Tulumba features in Albanian, Serbian, Bosnian, Bulgarian, Macedonian, Greek, ({{langx|el|τουλούμπα}}), Romanian, Azeri ({{langx|az|Ballıbadı}}) and Turkish cuisines. The sweet is also found in Persian cuisine as bamiyeh ({{langx|fa|باميه}}), after the vegetable of the same Persian name (okra), due to its shape. In Hejazi it is called ṭurumba ({{langx|ar|طُرُمْبَة}}) directly from {{langx|it|tromba}}, but in Egyptian and some Arab cuisines it is called balaḥ ash-Shām ({{langx|ar|بلح الشام}}), literally "Syrian dates" or "Damascene dates," though the name may have come from "şambali", another Turkish dessert (the "Şam" in "şambali" corresponding to "Shām" in "balaḥ ash-Shām" and both referring to Damascus). In Iraqi cuisine it is known as datli ({{langx|ar|داطلي}}), directly coming from Turkish word tatlı.

Main ingredients

It is made from a yogurt{{Citation needed|date=April 2019|reason=copied from merged page Bamiyeh, which came without citations. To my knowledge this dessert does not contain yoghurt, least not in its modern form}} and starch based dough, which is fried before being dipped in syrup. It is a special sweet often enjoyed at Iftar in Ramadan.{{cite news|title=Muslims break fast on first day of Ramadan|newspaper=USA Today|publisher=Associated Press|date=November 4, 2005|url=https://www.usatoday.com/news/world/2005-10-04-ramadan_x.htm|archive-url=https://web.archive.org/web/20051024091632/http://www.usatoday.com/news/world/2005-10-04-ramadan_x.htm|archive-date=2005-10-24|access-date=August 19, 2010}} 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.