Introduction
Tulumba, also known as Bamiyeh in Persian and Balaḥ ash-Shām in Arabic, is a deep-fried dessert that has delighted taste buds across the Middle East, the Balkans, and the former territories of the Ottoman Empire. With its crispy exterior, soft interior, and rich, sugary syrup coating, Tulumba remains a staple in many traditional cuisines. This article explores the history, cultural significance, variations, and preparation methods of this beloved dessert.
Historical Background
The origins of Tulumba trace back to the Ottoman Empire, where it spread across various regions, influencing culinary traditions in Turkey, Greece, the Balkans, the Levant, and Persia. The name “Tulumba” is derived from the Turkish word for “pump,” a reference to the shape of the dessert, which is piped out in elongated forms before being deep-fried.
Tulumba’s history intertwines with that of other fried sweets, such as the Spanish churros, Indian jalebi, and Greek loukoumades. While its exact origins remain uncertain, historical records suggest that variations of this dessert were enjoyed in medieval Islamic civilizations and refined over time into the version known today.