Tulumba: Greek Syrupy Churros
If you’ve ever been to Greece (and if not, add it to your bucket list!), chances are you’ve tried these delicious, churro-like treats served with sweet syrup or sometimes even coated in chocolate. They’re called tulumba, a fantastic dessert loved for its crisp texture and syrupy goodness. Tulumba isn’t just popular in …
However, recipes vary from country to country. For example, Greek tulumba typically contains more semolina, the dough is cooked longer, and they are fried at medium heat rather than being double-fried like the Turkish version. So, if you’ve had tulumba elsewhere and noticed a difference in taste or texture, now you know why!
Tulumba: Greek Syrupy Churros
For the churros:
- 60 g fine semolina
- 120 g all-purpose flour
- 110 g butter at room temperature
- 230 ml water
- 4 medium eggs
- 1 tsp sugar granulated
- sunflower oil for frying
For the syrup:
- 500 g granulated sugar
- 300 ml water
- juice of one lemon
- 1 cinnamon stick
- cardamom (optional, to taste)
For the syrup:
- Heat a deep saucepan over high heat, add the sugar, water, lemon juice, and cinnamon stick. Let it come to a boil and cook for 5 minutes. Remove from heat and let it cool completely.
For the churros:
- In a deep saucepan, heat the water, butter, and sugar over medium heat until the butter melts.
- Add the flour and semolina, and stir constantly with a wooden spoon for about 5-6 minutes, until the dough loses most of its moisture.
- Then, transfer the dough to the mixing bowl and beat on high speed with the whisk attachment until it cools down completely.
- Next, add the eggs one by one, mixing well after each addition, until you get a sticky dough.
- Place the mixture in a piping bag fitted with a star-shaped nozzle and set it aside.
- Heat a saucepan with sunflower oil over medium heat. Once the oil is hot, gently squeeze the piping bag to release small portions of dough (about 5 cm/2 inches long), cutting them with scissors. Repeat for the entire batch.
- Fry the churros until golden brown and cooked through. Once ready, transfer them to a plate lined with paper towels to drain excess oil.
- Then, add the churros to the syrup pot and gently stir for 3-4 seconds with a slotted spoon to coat them with the syrup.
- Finally, transfer them to a serving plate and enjoy!
Notes
Related: Kalitsounia: Sweet Cretan Cheese Pie Related: Koulourakia: Traditional Greek Easter Cookies
Related: Serano Cake: Greek Chocolate Cake Related: Galaktoboureko: Greek Custard Pie
- Who: Greek · Tulumba
