International Cuisine > Global Street Food Recipes > Sweet Street Food > Lokma (Turkish)

Traditional Turkish Lokma

Lokma, these golden, syrup-soaked puffs are a beloved Turkish street food. Crispy on the outside and soft on the inside, they're irresistibly sweet and perfect for any occasion.

Prep Time
20 minutes (plus 1 hour rising time)
Cook Time
20 minutes
Servings
4-6
Ingredients
  • 2 cups All-purpose flour
  • 1 tsp Instant dry yeast
  • 1 tbsp Sugar
  • 1/4 tsp Salt
  • 1 1/2 cups Warm water
  • for frying Vegetable oil
  • 2 cups Sugar
  • 1 cup Water
  • 1 tbsp Lemon juice

Preparing the Dough

In a large bowl, combine flour, instant dry yeast, sugar, and salt. Gradually add warm water, mixing until a smooth batter forms. The batter should be slightly thicker than pancake batter. Cover the bowl with plastic wrap and let it rise in a warm place for about 1 hour, or until doubled in size.

Making the Syrup

While the dough is rising, prepare the syrup. In a saucepan, combine sugar and water. Bring to a boil over medium heat, stirring until the sugar is dissolved. Reduce heat and simmer for 10-15 minutes, or until the syrup slightly thickens. Stir in lemon juice. Remove from heat and let it cool completely.

Frying the Lokma

Heat vegetable oil in a deep pot or fryer to 350°F (175°C). Once the dough has risen, gently deflate it with a spoon. To form the lokma, use a small spoon or melon baller dipped in oil. Scoop up a small amount of dough and carefully drop it into the hot oil. Fry in batches, being careful not to overcrowd the pot. Fry for 3-4 minutes, turning occasionally, until golden brown and crispy. Remove the lokma with a slotted spoon and drain on paper towels.

Soaking in Syrup

Immediately transfer the hot lokma to the cooled syrup. Let them soak for 2-3 minutes, turning occasionally to ensure they are evenly coated. Remove the lokma from the syrup and arrange them on a serving plate. Serve warm and enjoy!

Nutrition Facts Estimated per 100g of product

(Approximate values)
Calories: 350-400 kcal
Carbohydrates: 50-60g
Protein: 3-5g
Fat: 15-20g
Note: Values may vary depending on the specific ingredients and cooking methods used. Deep fried foods tend to have significant fat content.

Other Considerations for Nutrition

Lokma is a sweet treat and should be consumed in moderation. The deep-frying process increases the fat content. Consider using a healthier oil for frying and blotting excess oil after cooking to reduce fat intake.

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FAQ

  • Can I use active dry yeast instead of instant dry yeast?

    Yes, you can. Dissolve the active dry yeast in the warm water with the sugar and let it stand for 5-10 minutes before adding it to the flour.
  • How can I make the lokma more crispy?

    Make sure the oil is hot enough (350°F or 175°C). Don't overcrowd the pot when frying. Fry in small batches for the best results.
  • Can I add flavorings to the lokma dough?

    Yes, you can add a pinch of cinnamon or vanilla extract to the dough for extra flavor.
  • How long can I store lokma?

    Lokma are best enjoyed fresh. They can be stored in an airtight container at room temperature for up to 24 hours, but they will lose their crispness over time.