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Tulumba or Bamiyeh (Persian: بامیه) is a deep-fried dessert found in Iran 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.
|Alternative names||balah ash-sham (Arabic: بلح الشام)|
|Place of origin||Persia|
|Region or state||Countries of the former Ottoman Empire, Balkans, Middle East, South Caucasus|
|Main ingredients||Flour, butter, salt, water, syrup, vanilla extract|
Tulumba literally means 'pump' in Turkish from Italian: 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, Skopjan, Greek (Greek: τουλούμπα), Azeri (Azerbaijani: Ballıbadı) and Turkish cuisines. The sweet is also found in Persian cuisine as bamiyeh (Persian: باميه). In Hejazi it is called ṭurumba (Arabic: طُرُمْبَة) directly from Italian: tromba, but in Egyptian and some Arab cuisines it is called balaḥ ash-Shām (Arabic: 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 (Arabic: داطلي), directly coming from Turkish word "tatlı" .
It is made from a yogurt and starch based dough, which is fried before being dipped in syrup. It is a special sweet often enjoyed at Iftar in Ramadan. It is also commonly served with its counterpart, the jalebi, which is prepared the same way, but the only difference is that it has a web-like arrangement consisting of strips of dough.
- Media related to Tulumba at Wikimedia Commons