Lokma is a Turkish fried sweet dough that is covered in a simple syrup. Served as a dessert, lokma is a popular coffee accompaniment.
Lokma is often baked in batches and served up at special occasions such as weddings, business events, house parties. you will often see pop up stalls cooking lokma on the main streets or town centre in the tourist area and can grab a pot full for a couple of lira.
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.
after the 20th century, it became a traditional Turkish dessert.
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
For The Syrup
3 cups sugar
1 1/3 cups water
2 tablespoons lemon juice
- Mix together yeast and sugar to warm water. Stir until dissolved. Leave to side for 5-10 minutes or until bubbled up
- In a mixing bowl, add flour, salt and yeast water, stir with oiled wooden spoon until you get a dough-like consistency.
- Cover with cling film and place in warm or shaded place and allow to rise for an hour or so, or until doubled in size .
Preheat vegetable oil in a chip pan or larger pan depending on required amount of lokma.
- 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 colour.
- Repeat with remaining dough. Drain on paper towels.