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Tulumba is a deep-fried dessert found in Ottoman cuisine and the regional cuisines of the former Ottoman Empire. It is a fried batter soaked in syrup, similar to jalebis and churros. It is made from unleavened dough lump (about 3 cm long) given a small ovoid shape with ridges along it using a pastry bag or cookie press with a suitable end piece. It is first deep-fried to golden colour and then sugar-sweet syrup is poured over it when still hot. It is eaten cold.
|Place of origin||Ottoman Empire|
|Region or state||Countries of the former Ottoman Empire, Balkans, Middle East, Caucasus|
|Main ingredients||Flour, butter, salt, water, syrup|
Tulumba literally means 'pump' in Turkish. The dessert is called pomba in Cypriot Greek and bombacık in Cypriot Turkish. In Armenian cuisine it may be called either pomp or tulumba. Tulumba features in Albanian, Bosnian, Bulgarian, Macedonian, Greek (Greek: τουλούμπα) and Turkish cuisines. The sweet is also found in Persian cuisine as bamiyeh. In Egyptian and some Arab cuisines it is called balah ash-sham (Arabic: بلح الشام) and in Iraqi cuisine it is known as as datli (Arabic: داطلي).