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    Home » Recipes » Dessert

    Balah El Sham (Tulumba)

    Modified: Jul 31, 2022 · Published: May 13, 2021 by Radwa ·

    Jump to Recipe

    Balah El Sham is a super delicious fried dough soaked in heavy sugar syrup. They are incredibly crunchy on the outside and SO soft and fluffy on the inside.

    Balah El Sham is a delicious fried choux pastry
    Jump to:
    • Balah El Sham
    • Ingredients
    • How to Make Tulumba?
    • Some Variations
    • Serving Suggestions
    • Storage
    • More Middle Eastern Dessert Recipes
    • Balah El Sham (Tulumba)
    • Comments

    Balah El Sham

    I am a super fan of these Arabic mini churros, they are the yummiest dessert I have ever made.

    Balah El Sham is a super famous dessert in the Middle East, and in Turkey, they call it Tulumba. I LOVE to make this crunchy, delicious dessert in the month of Ramadan.

    The first time I made this dessert, I made a huge mistake: I fried the dough with high-temperature oil, which caused the Tulumba to lose its beautiful shape. So, make sure you fry the dough at medium heat.

    Arabic Mini Churros

    Ingredients

    Note: This is an overview of the ingredients. See the recipe card for full information on ingredients and quantities.

    For the dough, I use all-purpose flour, a pinch of salt, water, eggs, butter and vanilla extract.

    To fry the dough, I use vegetable oil.

    Topping: I use crushed pistachio, but you can use any type of nuts you prefer.

    For the syrup, I use granulated sugar, water, glucose syrup and lemon juice.

    How to Make Tulumba?

    One - Make The Syrup: In a saucepan, add sugar, water, lemon juice and glucose syrup over medium heat.

    Two: Bring the mixture to a boil, then lower the heat and let the mixture simmer for 8-10 minutes, then turn off the heat and let it cool down.

    mix butter and water over medium heat

    Three - Make The Dough: In a pot or large saucepan, mix butter and water over medium heat and bring the mixture to a boil.

    add vanilla extract and the eggs (one by one)

    Four: Sift flour and salt. Add the sifted flour to the water mixture, stir vigorously for 1 minute until the mixture comes together in one big ball. Then, turn off the heat and let it cool down for 5-10 minutes.

    Five: Next, add vanilla extract and the eggs (one by one) until the dough is soft.  Add the dough to a piping bag with a large star nozzle (I used Ateco # 846)

    Tip: Don't add the eggs until the dough is cooled; also, don't add all the eggs at once to allow it to mix well.

    pip the dough into the oil

    Six - Fry The Dough: Pour about 1-1 ½ inches of oil into a large pot or saucepan and pipe (about 2-3 inches) of the dough. Use kitchen scissors to cut the dough in the oil while it is at room temperature, then put it over MEDIUM heat.

    Seven: Fry until golden brown (about 1-2 minutes). Drain on a paper towel.

    Tip: Before you fry the second batch of the pastry, let the oil cool down as the dough fries better on low heat. Also, the longer you leave them frying, the crunchier your dough will be.

    Eight - Applying The Syrup: While still hot, dip the Tulumba in the syrup for 2-3 minutes, then take them out of the syrup with a slotted spoon.

    Nine: Arrange one serving plate, then sprinkle some pistachio on the top.

    Some Variations

    • You can pair up Tulumba with other classic syrups such as caramel syrup, honey or chocolate syrup.
    • Balah El Sham can also be stuffed with whipping cream, custard, chocolate, fruits or nuts.
    Arabic Mini Churros

    Serving Suggestions

    This recipe is SO versatile; if you don't like to soak this dessert in sugar syrup, you can just sprinkle it with some sugar or cinnamon sugar, or dip it in melted chocolate, nuts or salted caramel.

    You can also drizzle some honey or powdered sugar over the it.

    Storage

    It is best to consume it on the same day. However, I usually keep leftovers in an airtight container for 1-2 days. Note that it will not be as crunchy as it was before storing.

    To freeze the dough, I pipe it into a baking sheet and freeze it. Once it is fully frozen, I put it into a bag for up to 2 months.

    More Middle Eastern Dessert Recipes

    • Zalabya - Loukoumades Recipe
    • Kahk El Eid Recipe (Egyptian Eid Cookies)
    • Kunafa With Mango And Cream (No-Bake)
    • Qatayef (Atayef)
    • Kunafa with Cream (Ashta) - Easy Arabic Dessert
    • Baklava Rolls
    • Mini Kunafa With Ricotta Cheese
    • Kunafa Recipe
    • Cut a Kunafa slice.
      Kunafa Recipe
    • Bougatsa - Greek Filo custard pie.
      Bougatsa - Greek Filo Custard Pie
    • Greek Custard Pie With Syrup (Galaktoboureko)
      Galaktoboureko - Greek Custard Pie
    • Sweet Couscous - Easy Dessert Recipe
      Sweet Couscous - Easy Dessert Recipe

    I hope you like today's recipe! Follow me on Facebook and Pinterest to keep up-to-date with all new recipes. Also, you can subscribe to my Newsletter to recipe all the new recipes once published.

    Balah El Sham in a serving plate.
    Print Pin
    5 from 7 votes

    Balah El Sham (Tulumba)

    Balah El Sham is a super delicious fried dough soaked in heavy sugar syrup. They are incredibly crunchy on the outside and SO soft and fluffy on the inside.
    Course Dessert
    Cuisine Middle Eastern, Turkish
    Prep Time 10 minutes minutes
    Cook Time 10 minutes minutes
    Total Time 20 minutes minutes
    Servings 10 servings
    Calories 299kcal
    Author Radwa

    Equipment

    • Mixing bowl
    • Measuring spoons
    • Measuring cups
    • Piping bag
    • Star piping tip

    Ingredients

    • 2 cups all purpose flour
    • ¼ teaspoon salt
    • 1.25 cups water
    • ½ cup unsalted butter
    • 5 large eggs
    • 1 teaspoon vanilla extract or
    • 4 cups Vegetable oil, for deep frying

    For the syrup

    • ½ cup water
    • 1 cup granulated sugar
    • 2 tablespoon glucose syrup
    • 1 teaspoon lemon juice

    Instructions

    • Make the syrup: In a saucepan, add sugar, water, lemon juice and glucose syrup over medium heat. Bring the mixture to a boil, then lower the heat and let the mixture simmer for 8-10 minutes, then turn off the heat and let it cool down.
      ½ cup water, 1 cup granulated sugar, 2 tablespoon glucose syrup, 1 teaspoon lemon juice
    • Make the dough: In a pot or large saucepan, mix butter and water over medium heat and bring the mixture to a boil.Sift flour and salt.
      1.25 cups water, ½ cup unsalted butter, ¼ teaspoon salt
    • Add the sifted flour to the water mixture, stir vigorously for 1 minute until the mixture comes together in one big ball.
      2 cups all purpose flour
    • Then, turn off the heat and let it cool down for 5-10 minutes. Next, add vanilla extract and the eggs (one by one) until the dough is soft. Add the dough to a piping bag with a large star nozzle.
      1 teaspoon vanilla extract or, 5 large eggs
    • Pour about 1-1 ½ inches of oil into a large pot or saucepan and pipe (about 2-3 inches) of the dough. Use kitchen scissors to cut the dough in the oil while it is at room temperature, then put it over MEDIUM heat.
      4 cups Vegetable oil, for deep frying
    • Fry until golden brown (about 1-2 minutes). Drain on a paper towel.
    • While still hot, dip Balah El Sham in the syrup for 2-3 minutes, then take it out of the syrup with a slotted spoon.
    • Arrange one serving plate, then sprinkle some pistachio on the top.

    Notes

    Before you fry the second batch of the pastry, I recommend letting the oil cool down as the dough fries better on low heat. Also, the longer you leave them frying, the crunchier your dough will be.

    Nutrition

    Serving: 1serving | Calories: 299kcal | Carbohydrates: 43g | Protein: 6g | Fat: 12g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 102mg | Potassium: 65mg | Fiber: 1g | Sugar: 21g | Vitamin A: 419IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 2mg
    Tried this Recipe? Pin it for Later!Mention @HealthyLifeTrainer or tag #healthylifetrainer!

    About Radwa

    Hi, I am Radwa! I've always been fond of food—seriously, it's my love language. I share my tried-and-true recipes and provide easy, step-by-step recipes that anyone can follow.

    Comments

    1. Elena says

      May 14, 2021 at 7:59 pm

      5 stars
      Thanks for this amazing dessert recipe. I loved it so much, I didn't dip it in syrup, just sprinkled it with some cinnamon sugar. It was great!

      Reply
    2. carol says

      May 14, 2021 at 7:55 pm

      5 stars
      I made it much smaller, and it was so delicious. I also sprinkled some finely chopped almond on top.

      Reply
    3. Lora says

      May 14, 2021 at 7:52 pm

      5 stars
      I love all the Arab desserts, Om Ali and Balah El Sham are my favourites.

      Reply
    4. Samantha says

      May 14, 2021 at 7:49 pm

      5 stars
      I agree, this dessert is crunchy on the outside and soft on the inside, I loved it.

      Reply
    5 from 7 votes (3 ratings without comment)

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    Healthy Life Trainer

    Hello! I’m Radwa, A wife and mother. Also, I am the recipe maker and food photographer behind Healthy Life Trainer. I love making new, simple and quick recipes every day.

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