🍩 Lokma

Name: Lokma
Total time: 90 min
Yield: 6
Cuisine: Turkey · Eastern Mediterranean
Ingredients: 500 g flour; 7 g dried yeast; 1 tsp sugar for the dough; 450 ml warm water; A pinch of salt; 400 g sugar and 300 ml water for the syrup; 1 tbsp lemon juice; Oil for deep-frying

Origin: Turkey · Eastern Mediterranean

310kcal

per serving · 100 g

310kcal

per 100 g

4 gProtein3.7 g / 100 g

11 gFat11.2 g / 100 g

49 gCarbs48.6 g / 100 g

Lokma are small balls of yeasted dough deep-fried until golden and crisp, then soaked in a light sugar syrup, sometimes scented with lemon. The outside stays crunchy while the inside is airy and soft. They are eaten warm, straight from the fryer, often from street stalls, and are shared at gatherings and handed out to neighbours on special occasions.

Diets

✓

Vegetarianno meat or fish in a typical recipe

✓

Veganno meat, fish or animal products in a typical recipe

✓

No pork

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Contains glutenbecause of: flour

Not keto48.6 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten

What it is made of

flouryeastsugar syrupoil

Recipe

6 servings90 min

Ingredients

500 g flour
7 g dried yeast
1 tsp sugar for the dough
450 ml warm water
A pinch of salt
400 g sugar and 300 ml water for the syrup
1 tbsp lemon juice
Oil for deep-frying

Method

Boil the sugar and water for 10 minutes, add the lemon juice and let the syrup cool.
Mix flour, yeast, 1 tsp sugar, salt and warm water into a sticky batter; cover and leave for 1 hour until bubbly.
Heat the oil to about 175 °C. Squeeze small balls of batter through your fist and drop them in with a wet spoon.
Fry, turning, until golden all over, then drain briefly.
Drop the hot lokma into the cool syrup for a minute, lift out and serve warm.

How to make it lighter

Count the pieces: a handful of 5–6 balls is a reasonable dessert portion.
Dip them in syrup briefly rather than letting them soak.
Make a lighter syrup with less sugar, or drain well on a rack after soaking.

History

Fried dough soaked in syrup has a long history around the Eastern Mediterranean, and lokma is the Turkish form of this tradition; the name comes from the Arabic luqma, “a mouthful”. In Turkey it is customary to make lokma and give it away to passers-by in memory of the deceased or to celebrate good news.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →