Lokma

Lokma Recipe: A Delicious Arabian Dish with Cinnamon and Honey

Region / culture: Arabia | Preparation time: 3 hours | Cooking time: 10 minutes | Servings: 30

Introduction

Lokma is a popular Turkish dessert made of deep-fried dough balls soaked in a sweet syrup. These bite-sized treats are crispy on the outside and soft on the inside, making them a delightful indulgence for those with a sweet tooth.

History

Lokma has been a beloved dessert in Turkey for centuries, with its origins dating back to the Ottoman Empire. Traditionally, lokma was made during special occasions and religious holidays, such as Ramadan and Eid. Today, it is enjoyed year-round and can be found in bakeries and dessert shops throughout Turkey.

Ingredients

250 g (8 oz) plain flour
0.25 tsp salt
6 g easy blend dried yeast or 15 g (0.5 oz) fresh yeast
270 ml (9 fl oz) warm water
0.5 tsp sugar (if fresh yeast is used)
300 ml (0.5 pt) vegetable oil or more if necessary
6 – 7 tsp good quality aromatic clear honey
1 tsp cinnamon

How to prepare

Sift the flour and salt into a bowl. Mix in the dried yeast.
Slowly add the warm water while beating with an electric mixer or a balloon whisk. Continue beating until all the water is added and the mixture is smooth and lightly frothy. This should take about 2-3 minutes.
Cover the bowl with a tea towel and let the mixture rest in a warm place for one hour, or until it has doubled in size and looks frothy.
If using fresh yeast, dissolve it in about 60 ml (2 fl oz) of warm water (about 40°C or 100°F). Add sugar to activate the yeast and let it stand in a warm place for about 15 minutes, or until it starts to froth. Make sure the water is not too hot, as it can kill the yeast.
Pour the dissolved yeast into the middle of the sifted flour, while continuously beating. Slowly add the remaining warm water while beating, until the mixture becomes smooth, soft, and elastic.
Cover the bowl with a tea towel and leave it in a warm place for about 2 and a half hours, or until the mixture rises and almost doubles in size.
Heat the oil in a saucepan or deep-fryer until it is very hot but not smoking. Drop teaspoonfuls of the mixture into the hot oil, 6-8 at a time. Dip the teaspoon into a cup of cold water between each addition to prevent stickiness.
The lokma will puff up and rise to the surface within seconds. Flip them over and cook until they become pale golden all over, which usually takes about a minute. Use a slotted spoon to lift them out of the oil and drain them on absorbent paper.
You should have around 30 lokmas.

Variations

Add a sprinkle of powdered sugar or cinnamon on top of the lokma for extra flavor.
Drizzle with chocolate sauce or honey for a different twist.

Cooking Tips & Tricks

Make sure the oil is hot enough before frying the lokma to ensure they puff up and cook evenly.

- Dip the spoon in cold water between each addition of the dough to prevent it from sticking.

- Drain the fried lokma on absorbent paper to remove excess oil before serving.

Serving Suggestions

Lokma can be served warm or at room temperature. They are often enjoyed with a cup of Turkish tea or coffee.

Cooking Techniques

Deep-frying is the traditional cooking technique for making lokma. Make sure the oil is hot enough before adding the dough to achieve the perfect texture.

Ingredient Substitutions

If you don't have fresh yeast, you can use instant yeast as a substitute. You can also use sugar instead of honey for the syrup.

Make Ahead Tips

Lokma is best enjoyed fresh, but you can make the dough ahead of time and fry them just before serving.

Presentation Ideas

Serve lokma on a decorative platter with a dusting of powdered sugar and a sprig of mint for a beautiful presentation.

Pairing Recommendations

Lokma pairs well with a hot cup of Turkish tea or coffee. It can also be served with a scoop of ice cream for a decadent dessert.

Storage and Reheating Instructions

Lokma is best enjoyed fresh, but any leftovers can be stored in an airtight container at room temperature for up to 2 days. To reheat, place them in a preheated oven at 350°F for a few minutes until warm.

Nutrition Information

Calories per serving

Each serving of lokma contains approximately 250 calories.

Carbohydrates

Each serving of lokma contains approximately 25 grams of carbohydrates.

Fats

Each serving of lokma contains approximately 15 grams of fats.

Proteins

Each serving of lokma contains approximately 2 grams of proteins.

Vitamins and minerals

Lokma is not a significant source of vitamins and minerals.

Alergens

Lokma contains gluten and may be fried in vegetable oil, which can be an allergen for some individuals.

Summary

Lokma is a high-calorie dessert that is rich in carbohydrates and fats. It is best enjoyed in moderation as an occasional treat.

Summary

Lokma is a delicious Turkish dessert that is easy to make and perfect for satisfying your sweet cravings. With its crispy exterior and soft interior, it is sure to be a hit at your next gathering. Enjoy this indulgent treat with a cup of tea or coffee for a truly delightful experience.

How did I get this recipe?

I have a strong memory of the first time I saw this recipe for Lokma. It was many years ago, when I was just a young girl living in a small village in Turkey. My grandmother, who was known for her delicious cooking, had invited me into the kitchen to help her prepare a special treat for a family gathering.

As I watched her mix the ingredients together and shape the dough into small balls, I was mesmerized by the way her hands moved with such skill and precision. She explained to me that Lokma is a traditional Turkish dessert made from deep-fried dough balls, soaked in a sweet syrup. The recipe had been passed down through generations in our family, and she was now passing it on to me.

I remember the scent of the freshly fried Lokma wafting through the kitchen, and the anticipation that built as I waited for them to cool down so I could finally taste them. When I took my first bite, I was overwhelmed by the burst of sweetness and the soft, fluffy texture of the dough. It was unlike anything I had ever tasted before, and I instantly fell in love with this delectable dessert.

From that day on, I made it my mission to perfect the recipe for Lokma. I practiced tirelessly, experimenting with different ratios of flour, yeast, and sugar until I found the perfect combination that yielded the most flavorful and tender dough. I also learned the secret to making the syrup just the right consistency, so that it would soak into the Lokma without making them too soggy.

Over the years, I continued to hone my skills and refine the recipe, adding my own personal touches and variations to make it truly my own. I would often bring batches of Lokma to family gatherings and special occasions, where they were always met with rave reviews and requests for more.

As I grew older and started my own family, I passed down the recipe for Lokma to my children and grandchildren, just as my grandmother had done for me. It has become a beloved tradition in our family, a symbol of our heritage and the love and care that goes into preparing each batch.

Now, whenever I make Lokma, I am transported back to that first day in my grandmother's kitchen, watching her work her magic and feeling the warmth and comfort of home. The recipe may have originated from her, but it has now become a part of me, a piece of my identity that I cherish and hold dear.

So, as I stand here today, preparing another batch of Lokma for my family to enjoy, I am filled with gratitude for the generations of women who came before me and passed down this cherished recipe. It is a reminder of the love and connection that binds us together, and the joy that comes from sharing something so special with those we hold dear. And as I take that first bite of the warm, sweet Lokma, I am reminded once again of the power of food to bring us together and create lasting memories that will be treasured for years to come.