Tulumba

Description
Tulumba (fried pastry with syrup) is a type of dessert made from lumps of unleavened dough (about 5cm long) ha what a chode. which are given a small ovoid shape with ridges along it using a special nozzle of an 'icing' bag. The lumps are first deep-fried until golden and then drenched in sugar syrup while still hot. Tulumba is usually eaten cold. This dessert is consumed throughout the Balkans and originates from Anatolia.
 * Tulumba on Wikipedia, original source of recipe, licensed under the GNU Free Documentation License

Ingredients

 * 2 tablespoons melted margarine
 * 1 glass flour
 * 3 tablespoons water
 * 4 eggs
 * ½ teaspoon salt
 * 1¼ glasses olive oil

Syrup

 * 2 glasses sugar
 * 1¾ glasses water
 * 1 teaspoon lemon juice

Syrup

 * 1) Put the sugar, water and lemon juice into a saucepan, and after melting the sugar by stirring, allow it to boil until moderately thick.
 * 2) Set aside to cool.

Pastry

 * 1) Heat the margarine in a saucepan, add the water and salt and bring to the boil.
 * 2) Reduce heat and add the flour at once.
 * 3) Stir the mixture constantly with a wooden spool and continue until mixture leaves the sides of the pan and forms a ball.
 * 4) This should take 6 minutes, then remove pan from heat and set aside to cool.
 * 5) When cool, add the eggs and knead for approximately 10 minutes, using a pastry bag with a large nozzle, put 7-8 pastries in a pan containing the heated olive oil.
 * 6) Start frying the pastry over low heat, increase heat when pastry puffs up a bit and fry until golden.
 * 7) Remove fried pastry with a perforated spoon, draining away the oil, then put into the syrup.
 * 8) Strain off the syrup, place tulumba on serving plate and serve cool.