TurkishMedium · Warm
Pistachio & Honey Tulumba in Olive Oil
Crispy golden tulumba drenched in fragrant honey syrup and showered with crushed Antep pistachios, made entirely in olive oil for a lighter, fruitier finish.
Prep
20 min
Cook
25 min
Total
45 min
Method
1
Combine flour, eggs, whole milk, salt, and 2 tbsp olive oil in a mixing bowl. Mix vigorously until a smooth, cohesive dough forms, about 5 minutes. The dough should be slightly sticky but not wet.
2
Combine white sugar and water in a saucepan over medium heat. Stir until sugar dissolves, then bring to a gentle boil for 3 minutes until slightly reduced.
3
Remove from heat and stir in honey until fully incorporated. Return to low heat to keep warm at approximately 40°C. The syrup should be fluid and golden.
4
5
Pipe 8-10cm strips of dough directly into the hot oil, cutting with scissors. Fry for 4-5 minutes, turning occasionally with tongs, until deep golden and crispy at the edges.
6
Drain fried tulumba on paper towels for 30 seconds, then immediately transfer to the warm honey syrup. Toss gently to coat evenly for 1 minute.
7
Crush pistachios coarsely by hand or with a mortar — leave some pieces visible for texture. Scatter generously over coated tulumba.
8
Plate immediately while hot. Drizzle with remaining syrup from the bowl. Serve at room temperature within 1 hour for optimal crispness.
D
Nutri-Score
Needs balance
A–E · lower is better · score 14
Calories
1143
per serving
High in saturated fat · 13gHigh in sugar · 59gCalorie-dense · 1143 kcalLow salt · 65mg
Protein
8g
Carbs
87g
Fat
88g
Sat. fat
13g
Fiber
2g
Sugar
59g
Sodium
65mg
Local Sourcing FriendlyRefined Sugar ConsciousVegetarianHeart HealthyLow SodiumModerate Sugar CautionAntioxidant RichHigh EnergyMonounsaturated FatTraditional
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
B
Environmental impact
Low impact
A–E · lower is better · includes estimates
kg CO2e
0.8
per serving
BCarbonAEU all-round· carbon sets the grade
Water
2.1m³
Land
66Pt
Runoff
0.1g P
Olive Oil for Frying drives 55% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
4
Umami
7
Sweet
2
Salty
1
Sour
2
Bitter
0
Spicy
Textures
CrispyTender
Aromas
FloralFruityHerbalNuttySweet
Kitchen Equipment
Primary Tool
Deep Frying SaucepanCandy ThermometerDeep Frying SaucepanPaper TowelsPiping Bag With Star NozzleSmall SaucepanTongsMixing BowlScissorsSlotted SpoonWhiskPiping BagsWax Paper
Techniques
Safety & Storage
Cooking Temperature
Frying oil at 175°C presents severe burn risk. Never fill pan more than halfway, add items gently to prevent splashing, and never leave hot oil unattended.
Handling
Syrup is maintained at 40°C which can cause burns. Use heat-resistant tools for tossing hot tulumba in syrup and allow brief cooling before handling.
High Risk Population
This dish contains multiple top allergens and is fried at high temperature. Not recommended for individuals with severe allergen sensitivities without strict kitchen controls and supervision.
Cross Contamination
Piping bag, scissors, and tongs contact multiple allergens. Clean all equipment thoroughly between uses or designate allergen-specific tools to prevent cross-contact.
Storage
Serve within 1 hour of preparation for optimal crispness. Leftover tulumba should be stored in an airtight container at room temperature for up to 24 hours, though texture will soften. Refrigerate pistachios to preserve freshness.
Allergen Warning
This recipe contains eggs, milk, wheat, gluten, and tree-nuts (pistachios). Verify all ingredients are free from cross-contact with other allergens before use.
Dairy Handling
This recipe contains milk and eggs. Ensure all dairy and egg ingredients are fresh and properly refrigerated before use. Do not leave dairy-containing dough at room temperature for more than 2 hours during preparation.
Pro Tips
Technique
When piping the dough into hot oil, hold the bag at a slight angle and let the strip fall naturally—do not press or drag. The dough should coil loosely, allowing oil to reach every crevice for even crisping.
Substitution
If Antep pistachios are unavailable,Marcona almonds offer a acceptable alternative, though the flavor story shifts from Anatolia to Andalusia.
Equipment
A candy thermometer is not optional for the syrup—it must hover at 40 degrees when the tulumba enters, warm enough to adhere but cool enough to preserve the crunch. Too hot, and you lose everything.
From the chef
Tulumba fried in olive oil carries a lightness that clarified butter cannot offer — the oil introduces a whisper of fruit that lets the honey syrup speak louder, without competing. The dough, made with eggs, flour, whole milk, and a touch of olive oil, is piped from a star nozzle and fried to a deep golden crisp before it is immediately submerged in warm honey syrup so every ridge draws sweetness inward. The Antep pistachios are crushed by hand, not ground to powder, because uneven pieces catch the syrup differently and hold texture in the finished plate.
TagsTurkish CuisineOttoman CuisineDessertSweetFriedHoneyPistachioOlive Oil FriedTraditional
AllergensEggsMilkWheatGlutenTree Nuts
Source: generated · June 13, 2026