📝 About This Recipe
Tracing its roots back to the Ottoman Empire, Lokma are bite-sized treasures of deep-fried dough soaked in a fragrant, lemon-infused simple syrup. These golden globes offer a spectacular contrast of textures: a shatteringly crisp exterior that yields to a light, airy, and pillowy center. Perfect for celebrations or a cozy afternoon treat, they are a timeless symbol of hospitality across Turkey, Greece, and the Middle East.
🥗 Ingredients
For the Scented Syrup
- 2 cups Granulated sugar
- 1 1/2 cups Water
- 1 tablespoon Lemon juice (freshly squeezed)
- 1 tablespoon Honey (for a glossy finish)
- 1 piece Cinnamon stick (optional)
For the Yeast Dough
- 3 1/2 cups All-purpose flour (sifted)
- 2 cups Warm water (between 105-115°F)
- 1 tablespoon Active dry yeast
- 1 teaspoon Granulated sugar (to activate yeast)
- 1 tablespoon Cornstarch (for extra crunch)
- 1/2 teaspoon Salt
- 1 quart Vegetable oil (for deep frying)
For Garnish
- 1 teaspoon Ground cinnamon (for dusting)
- 1/4 cup Pistachios (finely crushed)
- 1 tablespoon Toasted sesame seeds
👨🍳 Instructions
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1
Prepare the syrup first by combining sugar, water, and the cinnamon stick in a medium saucepan. Bring to a boil over medium-high heat.
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2
Once boiling, add the lemon juice and honey. Reduce heat to low and simmer for 10-12 minutes until slightly thickened. Remove from heat and let it cool completely; the syrup must be cold when the hot dough hits it.
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3
In a small bowl, whisk together the warm water, yeast, and 1 teaspoon of sugar. Let it sit for 5-10 minutes until it becomes frothy and bubbly.
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4
In a large mixing bowl, whisk together the sifted flour, cornstarch, and salt.
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5
Gradually pour the yeast mixture into the dry ingredients. Using a wooden spoon or a stand mixer with a paddle attachment, beat the mixture until a very smooth, sticky, and elastic batter forms. It should be thicker than pancake batter but thinner than bread dough.
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6
Cover the bowl with a damp cloth or plastic wrap. Place in a warm, draft-free spot and let the dough rise for about 1 hour, or until it has doubled in size and is full of air bubbles.
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7
Fill a heavy-bottomed pot or deep fryer with vegetable oil (about 3 inches deep). Heat the oil to 350°F (175°C).
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8
Gently deflate the dough by stirring it once. Prepare a small cup of oil to dip your measuring spoon into; this prevents the dough from sticking.
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9
To form the balls: Squeeze a handful of dough through your thumb and index finger to create a small ball, then scoop it off with a teaspoon dipped in oil. Alternatively, use a small oiled cookie scoop.
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10
Drop the dough balls into the hot oil, being careful not to overcrowd the pot. They will initially sink and then float to the surface.
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11
Fry the lokma for 3-5 minutes, using a slotted spoon to constantly turn and push them under the oil so they brown evenly on all sides into a deep golden color.
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12
Remove the golden balls with a slotted spoon, drain for just 5 seconds on paper towels, and then immediately drop them into the cold syrup.
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13
Let the lokma soak in the syrup for 1-2 minutes, tossing them to ensure they absorb the sweetness, then remove to a serving platter.
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14
While still sticky, sprinkle generously with ground cinnamon, crushed pistachios, or sesame seeds.
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15
Serve immediately while the exterior is still crunchy and the center is warm.
💡 Chef's Tips
The most critical rule is 'Hot Lokma, Cold Syrup'—this ensures the syrup is drawn into the center without making the crust soggy. Adding cornstarch to the flour mix is my secret for a lasting crunch that stays firm even after soaking. Keep a small bowl of oil nearby to dip your spoon into between every single ball you drop; this ensures perfectly round shapes. Avoid overcrowding the frying pot, as this drops the oil temperature and results in greasy, heavy fritters. If your dough is too runny, add a tablespoon of flour; if it's too stiff to squeeze through your hand, add a touch of warm water.
🍽️ Serving Suggestions
Serve alongside a steaming cup of bitter Turkish coffee or strong black tea to balance the intense sweetness. For a modern twist, drizzle with melted dark chocolate or Nutella in addition to the honey syrup. A side of thick kaymak (clotted cream) or vanilla bean ice cream creates a delightful temperature contrast. Arrange them on a large communal platter garnished with fresh mint leaves for a beautiful festive presentation.