Lokma is a Turkish fried sweet dough that is covered in a simple syrup. Served as a dessert, lokma is a popular coffee accompaniment. You can add chocolate sauce, honey, cinnamon, sesame or grated walnuts to these bite size pastries.
They are not to be confused with Awamat, which are crisp doughnut balls that are fried to a golden browned crisp and then coated with simple syrup. Awarnat are sweet treats from Lebanon.
Lokma is often baked in batches and served to attendees of special occasions, such as weddings, business events, house parties and even funerals.
The tasty treat is especially popular in Western Turkey. Many native Turks take large pots of Lokma to special occasions; some bring the ingredients with them and bake a batch on the premises.
Lokma is especially popular in the summer. In fact, many people will take this easily transported snack to the beach.
History Behind Lokma
The Turkish word lokma means 'mouthful' or 'morsel,' which describes these tiny bites of heaven. Lokma originated with the sultan's cooks at Ottoman Empire palaces.
For many centuries, the recipe for Lokma was kept secret, but after the 20th century, it became a traditional Turkish dessert.
Follow this foolproof lokma recipe to create these tasty treats.
- 1 1/4 cup warm water
- 1 teaspoon sugar
- 1 teaspoon active dry yeast
- 2 cups all purpose flour plus 2 tablespoons
- 1 teaspoon salt
- vegetable oil
- For The Syrup
- 3 cups sugar
- 1 1/3 cups water
- 2 tablespoons lemon juice
In a measuring cup, add yeast and sugar to warm water. Stir until dissolved. Allow to sit for 5-10 minutes.
In a medium bowl, combine flour and salt. Add yeast water and stir with oiled wooden spoon until a dough-like consistency form.
Cover and place in warm area and allow to rise for 1 1/2 hours, or until doubled.
Preheat vegetable oil to 375.
Spoon dough by the tablespoon into vegetable oil and allow to cook for about two minutes on each side, until each side is a golden brown color.
Repeat with remaining dough. Drain on paper towels.
For the syrup:
About 20 minutes prior to frying the dough, make the syrup. Mix all ingredients in a saucepan until sugar is dissolved on medium heat. Bring to a boil, then allow to simmer on low for about 10-15 minutes, until it become a syrup consistency. Do not stir frequently because the sugar will make the syrup cloudy.
Drizzle syrup over fried dough and serve immediately.
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