Lokma Recipe
Introduction to Lokma
Lokma, also known as Turkish doughnuts, is a popular dessert in Turkey and can be found throughout the Middle East. The word "lokma" itself is derived from the Arabic word "luqma," which means "bite" or "mouthful." This dessert has a long history, dating back to Ottoman times when it was served at royal events and celebrations. Today, lokma continues to be a beloved treat, enjoyed by people of all ages.
Lokma is known for its light and airy texture coupled with a sweet and sticky finish. These small, round fritters are deep-fried until golden brown, then soaked in a sweet syrup made from sugar, lemon, and water. Eaten fresh and warm, lokma offers a delightful contrast between its crispy exterior and sweet, syrupy interior.
Ingredients for Lokma
- All-purpose flour - 2 cups
- Active dry yeast - 1 teaspoon
- Sugar - 1 tablespoon for dough, 2 cups for syrup
- Salt - 1/2 teaspoon
- Water - 1 1/2 cups warm for dough, 2 cups for syrup
- Vegetable oil - for frying
- Lemon juice - 1 tablespoon
- Ground cinnamon - optional, for garnish
- Chopped nuts - optional, for garnish
Preparing the Lokma Dough
Start by activating the yeast. In a small bowl, combine warm water with 1 tablespoon of sugar and 1 teaspoon of yeast. Stir gently and let it sit for about 5-10 minutes until the mixture becomes frothy.
In a large mixing bowl, combine all-purpose flour and 1/2 teaspoon of salt. Create a well in the center and pour in the activated yeast mixture. Stir the mixture with a wooden spoon until it forms a sticky dough. If the dough seems too dry, add a little more warm water a tablespoon at a time.
Cover the bowl with a damp cloth and let the dough rise in a warm place for about 1 hour or until it doubles in size.
Making the Syrup
While the dough is rising, prepare the syrup. In a medium saucepan, combine 2 cups of sugar, 2 cups of water, and 1 tablespoon of lemon juice. Bring the mixture to a boil over medium heat, stirring occasionally to dissolve the sugar.
Once the mixture reaches a boil, lower the heat and let it simmer for about 5-10 minutes until slightly thickened. Remove from heat and let the syrup cool.
Frying the Lokma
Once the dough has risen, heat vegetable oil in a deep frying pan or pot. You’ll need about 2 inches of oil for deep frying. Use a candy thermometer to ensure the oil reaches a temperature of around 350°F (175°C) for optimal frying.
Using wet hands or a greased scoop, form small balls of dough about the size of walnuts. Carefully drop the dough balls into the hot oil, frying a few at a time to avoid overcrowding the pan.
Fry the lokma until they are golden brown and crispy on the outside, turning them occasionally with a slotted spoon for even cooking. Remove the lokma from the oil and drain them on a plate lined with paper towels.
Coating the Lokma in Syrup
While the lokma is still warm, transfer them to the saucepan with the cooled syrup. Toss the lokma gently to coat them evenly in the syrup. Allow them to soak for a couple of minutes to absorb the sweet flavor. Transfer the syrup-soaked lokma to a serving dish.
Serving Suggestions
Sprinkle the lokma with a pinch of ground cinnamon or a handful of chopped nuts for extra flavor and decoration. Lokma is best enjoyed fresh and warm. Serve them with a cup of Turkish tea or coffee for a delightful dessert experience.
Remember, you can set a cooking timer to help manage each step efficiently, ensuring your lokma is perfectly cooked each time.