International Cuisine > Middle Eastern Cuisine > Desserts (Middle Eastern) > Lokma Recipe

Classic Turkish Lokma: Crispy Fried Dough Balls in Syrup

Indulge in the delightful flavors of Turkey with this authentic Lokma recipe. These golden, crispy fried dough balls are soaked in a sweet syrup, creating a perfect balance of textures and tastes. This recipe provides detailed instructions for making perfect Lokma every time.

Prep Time
30 minutes (plus 1-hour rising time)
Cook Time
20 minutes
Servings
4-6
Ingredients
  • 2 cups All-purpose flour
  • 1 teaspoon Active dry yeast
  • 1 tablespoon Granulated sugar
  • 1/4 teaspoon Salt
  • 1 1/2 cups Warm water
  • For frying Vegetable oil
  • 2 cups Granulated sugar
  • 1 cup Water
  • 1 tablespoon Lemon juice

Preparing the Dough

In a large bowl, dissolve the yeast and sugar in warm water. Let it sit for 5-10 minutes until foamy, indicating the yeast is active. Add the flour and salt to the yeast mixture. Mix until a smooth dough forms. The dough should be slightly sticky.

First Rise

Cover the bowl with a clean cloth 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 the sugar and water. Bring to a boil, then reduce heat and simmer for 10-15 minutes, or until the syrup slightly thickens. Stir in the lemon juice. Let the syrup 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. Using two spoons or a piping bag, drop small balls of dough into the hot oil. Fry for 3-5 minutes, or until golden brown and crispy. Turn them occasionally to ensure even cooking.

Soaking in Syrup

Remove the Lokma from the oil and immediately place them into the cooled syrup. Let them soak for 1-2 minutes, ensuring they are well coated. Remove the Lokma from the syrup and place them on a serving platter.

Serving

Serve the Lokma warm or at room temperature. You can garnish them with chopped nuts or a sprinkle of cinnamon, if desired.

Nutrition Facts (Estimated per 100g)

Calories: Approximately 300-350 kcal Carbohydrates: 40-50g Protein: 3-5g Fat: 15-20g Please note that these values are estimates and may vary based on specific ingredients and cooking methods.

Other Important Considerations for Nutrition

Lokma is a dessert that is high in sugar and fat. It should be consumed in moderation as part of a balanced diet. Adjusting the sweetness of the syrup or using healthier oils for frying can help to reduce the overall caloric content. Consider using whole wheat flour for a slightly more nutritious option.

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FAQ

  • Why is my Lokma not crispy?

    Ensure the oil is hot enough (350°F or 175°C). Also, avoid overcrowding the pot, as this can lower the oil temperature. Fry in batches to maintain crispness.
  • Can I make the dough ahead of time?

    Yes, you can prepare the dough and let it rise in the refrigerator overnight. Bring it to room temperature before frying.
  • How do I store leftover Lokma?

    Store leftover Lokma in an airtight container at room temperature. They are best consumed within 1-2 days, as they may lose some of their crispness.