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At this juncture I invoke the regular consumption clause within the 'What' section of our 'About the Taste Trail' page.  FYROM was once a part of the Ottoman empire, and with the Turks came the ТУЛУМБИ.  These are now so regularly comsumed that they form part of the national cuisine, well at least from my research they do anyway.

We have tried two doughnut variants so far, papanasi from Romania and kohupiimapallid from Estonia, and now we've got the magical ТУЛУМБИ to make it three.  We had to go back to fried dough, they're soaked in lemon syrup!  To think I had never deep fried anything before we started

Makes Dulcie's List   Makes Cosmin's List


  • 50g butter cubed
  •  250g plain flour
  •  2 eggs
  •  600g sugar
  •  A pinch of salt
  •  1 tsp lemon juice
  •  Vegetable oil for deep frying


  • Calories | 109
  • Fat | 1.9g

Serves | Circa 35 small doughnuts

Prep Time | 3 hours 15 minutes (includes syrup soaking time)

Cooking Time | 45 minutes


  1. In a large heavy based pan stir together the sugar and 500ml water, bring to the boil then lower to medium and simmer for 20 minutes until the syrup thickens.  Remove from the heat and stir in the lemon juice, adding additional water if necessary to ensure your syrup is liquid enough to be able to pour. 
  2. In a separate saucepan add 250ml of water, the butter and the salt, bring them to the boil.  Remove from the heat and stir in the flour.  Leave to cool.
  3. Stir in the eggs one at a time.
  4. Put the dough into a piping bag with a star shaped nozzle.
  5. Heat the vegetable oil in a deep-fat fryer (if you have one), or failing that very very carefully in a saucepan.  Pipe 8cm strips of dough straight into the oil in batches and cook until golden and cooked all the way through.
  6. Place on kitchen roll to soak up the excess grease. 
  7. Place your cooked tulumbas in a baking tray, pour over the syrup and turn them to ensure they're completely covered.
  8. Leave to soak for a minimum of three hours then drain off the syrup and enjoy!

Based on a recipe found at

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