Lokma
Lokma is a traditional Turkish dessert that has been popular in the Middle East and the Mediterranean region for centuries. These small, golden-brown fried dough balls, tossed in honey or sugar syrup, create an irresistibly crispy and sweet treat. The origin of lokma dates back to the Ottoman Empire, and they are often prepared for festive occasions, family gatherings, or religious events. Similar sweets can also be found in Greece, where they are known as loukoumades. If you enjoy light, crispy, and honeyed sweets, then this recipe is definitely worth trying. It's best enjoyed fresh and makes the perfect dessert alongside a cup of tea or coffee!
Ingredients for this recipe
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Preparation Steps
1
Warm the water slightly, then dissolve the sugar and yeast in it. Let it stand for 10 minutes until foamy.
2
In a large bowl, sift the flour, then add the salt and the yeast mixture. Mix until you have a sticky, soft dough.
3
Cover the dough with a clean kitchen towel and let it rise in a warm place for about 1 hour, or until doubled in size.
4
Heat the oil in a deep pot to about 340°F (170°C). If you don't have a thermometer, drop a small piece of dough into the oil â if it slowly rises to the top and turns golden brown, the oil is ready.
5
Using a tablespoon, shape small balls of dough and carefully drop them into the hot oil. Fry only a few at a time to prevent the oil temperature from dropping.
6
Fry the lokma for 3-4 minutes, until golden brown and crispy on all sides. Turn them occasionally.
7
Remove the lokma with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
8
While still warm, toss them in honey or sugar syrup to coat them evenly.
9
Sprinkle with cinnamon or toasted sesame seeds, and serve immediately.
