(Turkish: tulumba, Greek: τουλούμπα, Cypriot Greek: πόμπα (pomba), meaning pump, Bulgarian: τулумба) has its roots in Turkey / Anatolia but is a popular dessert even in Croatian, Greek, Bosnian, Macedonian, Bulgarian, Serbian and Albanian cuisine consisting of fried batter soaked in syrup.
It is made from unleavened dough lump (about 8 cm long) given a small ovoid shape with ridges along it using an ‘icing’ bag with a special nozzle. It is first deep-fried to golden color and then sugar-sweet syrup poured over it when still hot. It is eaten cold. This dessert is consumed throughout the Balkans and Anatolia.