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 Greece—it’s also enjoyed in Turkey, North Africa, and other regions that were once part of the Ottoman Empire. 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!
We’re excited to share this traditional Greek tulumba recipe from renowned Greek Chef Giorgos Tsoulis.
Tulumba: Greek Syrupy Churros
Ingredients
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)
Instructions
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
Related: Greek baklava
