📝 About This Recipe
Tracing its roots back to the Ottoman Empire, Lokma are bite-sized spheres of airy dough, fried until shatteringly crisp and then bathed in a fragrant lemon-scented syrup. These 'pillows of heaven' offer a delightful contrast between the crunchy, syrupy exterior and the soft, yeasty center. Traditionally served at celebrations and gatherings, they represent the peak of Middle Eastern street food and confectionery art.
🥗 Ingredients
For the Aromatic Syrup (Sherbet)
- 2 cups Granulated sugar
- 1.5 cups Water
- 1 tablespoon Lemon juice (freshly squeezed)
- 1 tablespoon Honey (optional, for extra sheen)
- 1 Cinnamon stick (optional)
For the Yeast Dough
- 3.5 cups All-purpose flour (sifted)
- 2 cups Warm water (approx. 110°F/43°C)
- 1 packet Active dry yeast (approx. 2.25 teaspoons)
- 1 tablespoon Granulated sugar (to activate yeast)
- 2 tablespoons Cornstarch (for extra crispness)
- 1/2 teaspoon Salt
For Frying and Garnish
- 4 cups Vegetable oil (for deep frying)
- 1/4 cup Ground pistachios (toasted)
- 1 teaspoon Cinnamon powder (for dusting)
- 1 tablespoon Sesame seeds (toasted)
👨🍳 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, stirring until sugar dissolves.
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2
Once boiling, reduce heat to low and simmer for 10-12 minutes until the syrup thickens slightly. Stir in the lemon juice and honey, simmer for 2 more minutes, then remove from heat and let it cool completely to room temperature.
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3
In a small bowl, whisk together 1/2 cup of the warm water, the yeast, and 1 tablespoon of sugar. Let it sit for 5-10 minutes until it becomes frothy and active.
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4
In a large mixing bowl, whisk together the sifted flour, cornstarch, and salt. Create a well in the center.
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5
Pour the yeast mixture and the remaining 1.5 cups of warm water into the well. Using a wooden spoon or your hand, mix vigorously until a very sticky, elastic, and smooth batter forms (it should be wetter than bread dough but thicker than pancake batter).
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6
Cover the bowl with a damp cloth or plastic wrap and place in a warm, draft-free spot for 45-60 minutes, or until the dough has doubled in size and is full of air bubbles.
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7
Heat the vegetable oil in a deep pot or Dutch oven to 350°F (175°C). The oil should be at least 3 inches deep.
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8
Deflate the risen dough gently. Prepare a small bowl of oil to dip your measuring spoon into—this prevents the dough from sticking.
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9
To form the balls, grab a handful of dough and squeeze it through your thumb and forefinger to create a small ball. Scoop it off with a teaspoon dipped in oil and drop it carefully into the hot oil.
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10
Fry the lokma in batches, being careful not to overcrowd the pot. Use a slotted spoon to constantly move and rotate them so they brown evenly on all sides.
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11
Once the lokma are a deep golden brown and feel light and crisp (about 3-4 minutes), remove them with a slotted spoon.
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12
Immediately drop the hot fried balls into the cooled syrup. Let them soak for about 1-2 minutes, tossing them to ensure they absorb the sweetness.
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13
Remove the syrup-soaked lokma and place them on a serving platter. Repeat the process with the remaining dough.
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14
Garnish generously with ground pistachios, a dusting of cinnamon, or toasted sesame seeds while still warm.
💡 Chef's Tips
The syrup MUST be cold and the dough balls MUST be hot to achieve the perfect texture; never mix two hot elements. Adding cornstarch to the flour mixture is the secret to a professional-grade crunch that lasts. If you find the hand-squeezing method difficult, use a piping bag with a large round tip and snip the dough with oiled scissors. Avoid overheating the oil; if it's too hot, the outside will burn before the inside is fully cooked through. Clean your spoon in the oil bowl between every single drop to maintain perfectly spherical shapes.
🍽️ Serving Suggestions
Serve immediately while warm with a glass of strong, bitter Turkish coffee to balance the sweetness. Pair with a side of thick Turkish clotted cream (Kaymak) or a scoop of vanilla bean ice cream. Accompany with a glass of hot black tea (Çay) served in traditional tulip glasses. For a modern twist, drizzle with melted dark chocolate alongside the honey syrup. Serve as part of a festive dessert platter with fresh fruits like pomegranate seeds or sliced figs.