Tullumba is a fried pastry that is traditionally eaten in the Balkans and some parts of the middle-east most notably Turkey. This version however is an old Albanian recipe and is used in Albanian speaking areas within the republic, Macedonia, southern Serbia, and Northern Greece.
| Ingredients: |
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| 2 tablespoons melted margarine |
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| 1 glass flour |
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| 3 tablespoons water |
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| 4 eggs |
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| 1/2 teaspoon salt |
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| 1 1/4 glasses olive oil |
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| Syrup: |
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| 2 glasses sugar |
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| 1 3/4 glasses water |
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| 1 teaspoon lemon juice |
Servings: 4
Preparation:
SYRUP:
Put the sugar, water and lemon juice into a saucepan, and after melting the sugar by stirring, allow it to boil until moderately thick. Set aside to cool.
PASTRY:
Heat the margarine in a saucepan, add the water and salt and bring to the boil. Reduce heat and add the flour at once. Stir the mixture constantly with a wooden spool and continue until mixture leaves the sides of the pan and forms a ball. This should take 6 minutes, then remove pan from heat and set aside to cool.
When cool, add the eggs and knead for approximately 10 minutes, using a pastry bag with a large nozzle, put 7-8 pastries in a pan containing the heated olive oil. Start frying the pastry over low heat, increase heat when pastry puffs up a bit and fry until golden. Remove fried pastry with a perforated spoon, draining away the oil, then put into the syrup. Strain off the syrup, place Tulumba on serving plate and serve cool.
