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"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

Tulumbi Recipe

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This recipe for Tulumbi, by , is from Our Macedonian Recipe Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Jackie McGrew


1 1/2 cups of water
1 cup of oil
1 teaspoon salt
1 tablespoon sugar
2 cups of AP flour
1 tablespoon baking powder
4 eggs

For the Syrup:
2 cups water
2 cups sugar
2 slices of lemon

Baking Tulumbi:

Preheat oven to 375.

Mix the flour and baking powder together, set aside.
Mix the water, sugar, oil and salt in a saucepan, bring to a boil.
Add in the flour mixture and mix well with a wooden spoon until the mixture comes away from the sides of the saucepan.
Transfer the mixture into another bowl and allow to cool.
Add the eggs one at a time to the cooled mixture.
Place portions of the mixture in a piping bag with a wide star shaped tip.
Pipe out the mixture onto a baking sheet, each cookie should be about 4 inches long.

Bake for 20 minutes or until light golden brown.

In a saucepan mix the syrup ingredients, bring to a boil, stirring until the sugar dissolves. Cool the syrup. Place the warm Tulumbi in the cooled syrup and let sit for 30 mins, remove from the syrup and drain.

Frying the Tulumbi:

Make the dough the same as above.

Pipe the mixture into a saucepan containing hot oil, cutting the Tulumbi to about 4 inches. Cook for 4 to 5 Tulumbi at a time depending on the size of your pan. Then add warm Tulumbi to the cooled syrup as stated above.




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