Tulumba, Turkish Syrup Fingers
Crisp ridged fingers of fried choux soaked in lemony syrup, crunchy outside and juicy inside.
- Time1 hr
- LevelMedium
- Costabout £0.60 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Make the syrup first so it can cool. Put the sugar and 350 ml water in a pan and stir over a medium heat until dissolved. Add the lemon juice, boil for 8 minutes, then leave to cool completely.
8 min - 2
Put the 250 ml water, butter and salt in a pan and bring to a rolling boil. Tip in the flour and semolina all at once and beat hard with a wooden spoon until the dough pulls away from the pan in a smooth ball.
- 3
Cool the dough for 10 minutes, then beat in the eggs one at a time until smooth and glossy. Spoon into a piping bag with a large star nozzle.
10 min - 4
Heat the oil in a deep, heavy pan to about 170C. A little dough should sizzle gently and float. Pipe 6 cm lengths straight into the oil, snipping with scissors, and fry 4 or 5 at a time.
- 5
Fry for 6 to 8 minutes, turning, until deep golden and crisp all over. Lift out with a slotted spoon and drain for 20 seconds on kitchen paper.
7 min - 6
Drop the hot fingers straight into the cool syrup and leave for 2 minutes, turning once. Lift out onto a plate and serve warm or at room temperature.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
