The dessert has a long history in Ottoman cuisine and is still widely enjoyed across Turkey and the Middle East. Lokma is often prepared for celebrations, festivals and special occasions, and in some regions it is traditionally distributed to neighbors and passersby as a gesture of generosity.
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Preparation
25 min.
Cooking
25 min.
Тotal
50 min.
Servings
25
Lokma is a classic Turkish street dessert made of crispy fried dough balls soaked in sweet syrup or honey. Golden on the outside and soft inside, these treats are one of the most beloved in Turkish cuisine.
In a bowl the lukewarm water, yeast and sugar are mixed together. The mixture is stirred and left for about 10 minutes until the yeast becomes foamy.
The sifted flour and salt are added and mixed until a sticky dough forms. The bowl is covered with a towel and left to rise for about 1 hour.
Meanwhile the syrup is prepared. The sugar and water are placed in a saucepan and brought to a boil. The syrup is simmered for 8-10 minutes, then the lemon juice is added and the syrup is left to cool.
Oil is heated in a deep pan. Using a lightly oiled spoon or hands, small dough balls are formed and carefully dropped into the hot oil.
The lokma dough balls are fried until golden. They are removed from the oil and immediately dipped into the cooled syrup for 1-2 minutes.
In recent years, lokma has gained popularity in dessert shops and street food markets in the United States and the United Kingdom, where it is sometimes served with chocolate, pistachios or cinnamon sugar. The contrast between the crispy exterior and the soft, syrupy interior makes it an irresistible sweet treat.
