Lokma Lattice

Background and History

Lokma is a traditional Turkish dessert made of fried dough that is soaked in syrup or honey. It is believed to have originated in the Ottoman Empire, where it was a dessert specifically prepared for sultans during their special celebrations. Over time, Lokma became popular among the general public and spread throughout the region. Today, it is a beloved sweet treat enjoyed across Turkey and in many Middle Eastern countries.

The modern twist of the dish, known as Lokma Lattice, is a creative interpretation that incorporates the classic flavors and techniques of Lokma, while presenting it in a visually stunning lattice shape. This version not only tastes great but also offers a delightful texture and appearance.

Ingredients

• Yeast - 1 tablespoon
• Sugar - 1 tablespoon
• Warm Water - 1 cup, divided
• Flour - 2 cups
• Salt - 1 teaspoon
• Vegetable Oil - for frying
• Honey or Syrup - 1 cup
• Lemon Juice - 1 tablespoon
• Cinnamon - 1 teaspoon (optional)

Preparation

Step 1: Preparing the Dough

Begin by activating the yeast. In a small bowl, combine 1/2 cup of the warm water, 1 tablespoon of sugar, and the yeast. Stir until the yeast and sugar dissolve completely. Allow the mixture to rest in a warm place for about 10 minutes, or until frothy.

Step 2: Mixing Ingredients

In a large mixing bowl, sift the flour and add salt. Make a well in the center and pour in the frothy yeast mixture. Add the remaining 1/2 cup of warm water gradually, mixing with your hands or a spatula until a sticky dough forms.

Step 3: Resting the Dough

Cover the bowl with a damp cloth and let the dough rest in a warm place for approximately 1 hour, or until it has doubled in size. This resting time allows the yeast to work its magic, making the dough airy and light.

Cooking Process

Step 4: Frying the Lokma

In a deep fryer or large deep pan, heat the vegetable oil to 350°F (175°C). Once heated, take small amounts of dough and expertly shape them into long thin strips, intertwining them in a lattice pattern. Carefully lower each lattice piece into the hot oil, frying until golden brown, which should take about 3-4 minutes. Use a slotted spoon to remove and place them on paper towels to drain.

Set a cooking timer

Step 5: Preparing the Syrup

While the Lokma is frying, combine the honey or syrup with 1 tablespoon of lemon juice and an optional 1 teaspoon of cinnamon in a saucepan. Bring the mixture to a boil, then simmer for 5-7 minutes until it thickens slightly.

Step 6: Coating the Lokma

Once all the Lokma lattice pieces are fried and drained, dip each one into the warm syrup mixture ensuring they are fully coated. Let them soak for a few seconds before removing and placing them on a wire rack to cool.

Enjoying Your Lokma Lattice

Lokma Lattice is best enjoyed fresh, while the dough is still warm and crispy on the outside yet deliciously soft on the inside. These delightful lattice pieces can be served with a sprinkle of cinnamon or a dusting of powdered sugar for extra sweetness. Pair with a cup of strong Turkish tea or coffee for the ultimate indulgent experience.