Lokma
“Bite-sized balls of leavened dough deep-fried until crisp and golden, then bathed in sweet syrup. A classic Turkish street and festival sweet, traditionally also shared in memory of the dead.”
Where it comes from
A deep-fried dough sweet documented since the 13th century as luqmat al-qādi; the spherical Turkish form is known as saray lokması.
On the plate
Crackly and crisp on the outside, the inside is airy and just slightly chewy, soaked through with cool syrup. Each warm, glossy ball is sticky-sweet and disappears in one bite.
How it works
Yeast fermentation fills the loose dough with gas bubbles, so the balls puff and stay light when fried. Dropping cool, drained fritters into syrup (or hot fritters into cool syrup) maximises absorption while keeping the shell from going soggy too fast.
Variations
İzmir ring-shaped lokma; chocolate-drizzled; with honey instead of syrup; stuffed or cheese-paired regional styles.
On the Palate
Ingredients
Serves 6How it's made
8 steps · Show ↓25 min active · 60 min waiting
How it's made
8 steps · Show ↓- 18 min
Mix flour, water, yeast, a little sugar and salt into a loose, sticky batter-dough.
- 260 min
Cover and leave in a warm place until doubled and bubbly.
- 38 min
Boil sugar and water into a syrup, add a squeeze of lemon and cool it.
- 45 min
Heat oil for deep frying to a medium-high temperature.
- 56 min
Drop small balls of dough into the oil using wet hands or two spoons.
- 68 min
Fry, turning, until puffed, golden and crisp all over.
- 73 min
Drain the lokma briefly, then toss them in the cool syrup.
- 82 min
Lift out and serve warm, dusted with cinnamon or crushed nuts.
