📝 About This Recipe
Tracing its roots back to the Ottoman imperial kitchens, Lokma is the quintessential Turkish street treat—small, spherical jewels of dough fried to a shatteringly crisp golden brown. These airy morsels are immediately plunged into a cold, lemon-scented sugar syrup, creating a sensational contrast between the hot, crunchy exterior and the juicy, sweet center. Whether enjoyed at a bustling Istanbul bazaar or shared during celebratory gatherings, Lokma offers a timeless taste of Mediterranean indulgence.
🥗 Ingredients
The Aromatic Syrup (Sherbet)
- 2 cups Granulated sugar
- 1 1/2 cups Water
- 1 tablespoon Lemon juice (freshly squeezed)
- 1 tablespoon Honey (for extra shine and floral notes)
The Yeasted Dough
- 3 cups All-purpose flour (sifted)
- 2 cups Warm water (approx. 105°F to 110°F)
- 1 packet Active dry yeast (approx. 2 1/4 teaspoons)
- 1 teaspoon Granulated sugar (to bloom the yeast)
- 1/2 teaspoon Salt
- 1 tablespoon Cornstarch (the secret for extra crispiness)
For Frying and Garnish
- 3-4 cups Vegetable oil (for deep frying)
- 1/4 cup Ground pistachios (vibrant green for garnish)
- 1 teaspoon Cinnamon (optional dusting)
- 1 tablespoon Sesame seeds (toasted)
👨🍳 Instructions
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1
Start by preparing the syrup (Sherbet) first, as it must be completely cold when the hot dough hits it. In a medium saucepan, combine sugar, water, and lemon juice.
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2
Bring the syrup mixture to a boil over medium-high heat, then reduce to low and simmer for 15 minutes until it thickens slightly. Stir in the honey, remove from heat, and let it cool to room temperature before chilling in the fridge.
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3
In a small bowl, whisk together the warm water, 1 teaspoon of sugar, and the yeast. Let it sit for 5-10 minutes until it becomes frothy and activated.
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4
In a large mixing bowl, whisk together the sifted flour, salt, and cornstarch. Create a well in the center.
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5
Gradually pour the yeast mixture into the flour well. Using a wooden spoon or your hand, beat the mixture vigorously for about 5 minutes. The goal is a very sticky, elastic, and thick batter—much looser 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 it in a warm, draft-free spot. 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
Once the dough has risen, deflate it gently by stirring once or twice. Heat 3 inches of vegetable oil in a heavy-bottomed pot or deep fryer to 350°F (175°C).
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8
Prepare a small bowl of oil to dip your spoon in; this prevents the dough from sticking. To form the balls, grab a handful of dough in your left hand and squeeze it through your thumb and forefinger to create a small ball about the size of a walnut.
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9
Scoop the dough ball off your hand with a greased teaspoon and drop it carefully into the hot oil. Repeat until the pot is full but not crowded.
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10
Fry the lokma, using a slotted spoon to constantly turn and move them so they brown evenly on all sides. This takes about 3-4 minutes until they are a deep golden brown.
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11
Remove the fried balls with a slotted spoon, letting excess oil drain for just a second, and drop them immediately into the cold syrup.
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12
Let the lokma soak in the syrup for about 2 minutes, pushing them down to ensure they absorb the sweetness. Remove with a different slotted spoon to a serving platter.
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13
Garnish immediately with ground pistachios, toasted sesame seeds, or a light dusting of cinnamon while the syrup is still tacky.
💡 Chef's Tips
Temperature contrast is vital: the syrup must be cold and the lokma must be hot to ensure the syrup is sucked into the core without making the shell soggy. Don't skip the cornstarch; it provides that professional-grade 'crunch' that lasts even after soaking. Use a thermometer to keep your oil at 350°F; if the oil is too cool, the dough will absorb grease; if too hot, the inside will be raw. If the hand-squeezing method is too messy, you can use a piping bag with a large round tip and snip the dough with oiled scissors into the oil. Serve these fresh! Lokma is best consumed within an hour of frying for the ultimate texture experience.
🍽️ Serving Suggestions
Serve with a small glass of strong, bitter Turkish coffee to balance the intense sweetness. A side of thick Turkish clotted cream (Kaymak) adds a luxurious, savory element to the dish. Pair with a glass of chilled Ayran (yogurt drink) if you want a traditional street-side experience. For a modern twist, drizzle with a little melted dark chocolate alongside the honey syrup. Offer a bowl of fresh pomegranate seeds on the side for a tart, juicy contrast.