Saturday, June 6, 2009

Tulumba Dessert (Tulumba Tatlisi)

Dough:1½ cup flour
1½ cup water
2 tbsp margarine/butter
2 tbsp starch
1½ tbsp semolina
3 eggs
½ tsp sugar
¼ tsp salt

Syrup:2 ½ cup sugar
2½ cup water
1 tsp lemon juice
Canola oil for frying

To prepare the syrup, place sugar and water in a pot. Bring to a boil and stir in lemon juice. Boil for about 5 minutes and let it cool.
In a pot, put water, sugar, salt and margarine/butter. Let the margarine/butter melt over medium heat. Stir in flour and stir continuously to form thick dough. Cook for 5-6 minutes over low heat such as cooking halvah. Transfer the dough in a wide bowl and let it cool down. And then, add semolina and starch. Knead with your hands. Add the eggs one by one and knead until forming a lump of sticky and creamy dough.
Fill the dough into a pastry bag with a ½ inch diameter star tip. Fill a frying pan with canola oil and make one inch dough pieces, cut the ends with scissors and place them in the oil. Let them double in size over medium heat by shaking the pan lightly (make sure oil is not that hot, otherwise the tulumba will be raw inside). Once they rise, increase the heat and fry all sides of tulumba pieces.
Place the fried tulumba over a paper towel and then place them into the cooled syrup immediately.
Take the out and place over a serving plate. Serve Tulumba Dessert plain or with thickened cream.
ENJOY

Hamur:1½ su bardagi un
1½ su bardagi su
2 yemek kasigi margarin/tereyag
2 yemek kasigi nisasta
1½ yemek kasigi irmik
3 yumurta
1 cay kasigi seker
½ cay kasigi tuz

Serbet icin:
2 ½ su bardagi seker
2½ su bardagi su
1 tatli kasigi limon suyu
Kizartmak icin sivi yag (tercihen kanola)

Serbeti hazirlamak icin, bir tencereye su ve sekeri alin. Kaynayinca limon suyunu ilave edin. 5 dakika kadar kaynatin ve ocaktan alip sogumaya birakin.
Margarin/tereyagini ve suyu bir tencereye alin ve icine sekerle tuzu ilave edin. Orta ateste yag eriyene dek bekleyin. Unu ilave edin ve hizlica karistirarak sert bir hamur elde edin. Helva yapar gibi dusuk ateste 5-6 dakika karistirarak pisirin. Hamuru genis bir kaseye alin ve sogumasini bekleyin. Sonra, icine irmik ve nisastayi ilave edin. Elinizle yogurarak yumurtalari teker teker kirin ve hamura yedirin. Ele yapisan krema kivaminda bir hamur elde edin.
Ucu tirtikli bir krema torbasina hamuru doldurun. Kizgin olmayan sivi yag ile doldurdugunuz kizartma tavasina hamurdan 3 cm uzunlugunda hamurlar sikip makasla keserek tavaya atin (yag soguk olmalidir ki, hamurlarin disi birden kizarip ici cig kalmasin). Orta ateste tavayi sallayarak hamurlarin kabarmasini bekleyin. Kabarinca atesi yukseltin ve hamurlarin her tarafini kizartin.
Kizaran hamurlari kagit havlu uzerine alin ve bekletmeden hemen soguk serbetin icine koyun.
Serbetin icinden alin ve servis tabagina alarak sade veya kaymak ile servis yapin.
AFIYET OLSUN

6 comments:

My Turkish Kitchen said...

Hayriye,
Eline saglik canim, ne kadar da guzel gorunuyor.
Iffet

Hulya Unsal Sakiroglu said...

Gercekten cok sirin olmuslar arti oldukca muntazam sekilleri. Elinize saglik!

Fatma said...

Merhabalar,
Fatma ben. Nasilsiniz. Umarim iyisinizdir. Tulumba tarifinizi denemek istiyorum ancak aklima takilan bir soru var. Kizartma islemine baslarken yag tamamen soguk mu olacak. Yani tulumba tanelerini siviyag icerisine biraktigimizda yag soguk mu olacak yoksa hafif ilik mi olmali. Tesekkurler...

turkishfoodandrecipes said...

Fatmacim,
Tulumba hamurlarini ilik yagin icerisine atarsan, yagin kizginlasmasiyla beraber tulumbalar da kizaracaktir.
Umarim tariften memnun kalirsin.
Sevgiler

Anonymous said...

wow awesome :0) bunu denetmem lazim, elinize saglik

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