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Lokma

Crispy on the outside and soaked in sweet lemon syrup on the inside, these golden fried dough balls are a classic treat.

45 minMediumServes 6380 cal/serving

TurkishDessertStovetopVegetarianVeganHalal-friendlyDairy-FreeEgg-FreeNut-FreeSoy-FreeSesame-FreeAlcohol-FreeLow-SodiumPork-FreeNightshade-Free

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Ingredients

  • 2 cups granulated sugar
  • 1.5 cups water
  • 2 tsp lemon juice
  • 1 tsp granulated sugar
  • 2 tsp active dry yeast
  • 1.5 cups warm water
  • 2 cups all-purpose flour
  • 2 tbsp cornstarch
  • 1/2 tsp fine salt
  • 4 cups vegetable oil

Instructions

  1. 1

    Combine 2 cups granulated sugar, 1.5 cups water, and 2 tsp lemon juice in a saucepan over medium heat.

  2. 2

    Bring to a boil, simmer for 10 minutes until slightly thickened, then remove from heat to cool completely.

  3. 3

    In a bowl, dissolve 1 tsp granulated sugar and 2 tsp active dry yeast in 1.5 cups warm water and let sit for 5 minutes until foamy.

  4. 4

    Whisk in 2 cups all-purpose flour, 2 tbsp cornstarch, and 1/2 tsp fine salt to create a smooth, sticky batter.

  5. 5

    Cover the dough and let it rise in a warm spot for 1 hour until doubled and bubbly.

  6. 6

    Heat 4 cups vegetable oil in a deep pot to 350 degrees F.

  7. 7

    Drop small spoonfuls of dough into hot oil and fry for 3 to 4 minutes until golden brown and crispy.

  8. 8

    Transfer the hot fried dough directly into the cooled syrup, toss for 1 minute, then serve.

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Questions

What is Lokma?

Crispy on the outside and soaked in sweet lemon syrup on the inside, these golden fried dough balls are a classic treat. This reference files it under Turkish dessert: made on the stovetop, rated medium and about 45 minutes start to finish.

How hot should the oil be for Lokma?

For Lokma, the frying oil is held at 350 F (about 175 C) in step 6. Hotter scorches the outside before the inside cooks, and cooler turns it greasy.

What if the yeast does not foam in Lokma?

Step 3 reads: "In a bowl, dissolve 1 tsp granulated sugar and 2 tsp active dry yeast in 1.5 cups warm water and let sit for 5 minutes until foamy." Then it is dead or the liquid was too hot. Step 3 is the test: no foam after ten minutes means start again with fresh yeast and liquid that feels barely warm, about 105 F.

Is there a substitute for yeast in Lokma?

The entry for Lokma calls for 2 tsp active dry yeast. In its place: Instant and active dry yeast swap measure for measure. Active dry wants five minutes in warm liquid first, while instant goes straight into the flour.

Can I make Lokma gluten-free?

Yes. The gluten in Lokma is 2 cups all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How many calories are in Lokma?

One serving (the recipe makes 6) is about 380 calories, with 4 g protein, 68 g carbohydrate and 12 g fat, plus 2 g fiber and 190 mg sodium. The figures are estimates computed from the ingredient list.

Can I start Lokma the day before?

Yes. Step 5 is a built-in pause of 1 hour: "Cover the dough and let it rise in a warm spot for 1 hour until doubled and bubbly." Do everything up to that point ahead of time and pick up at step 6 when you are ready to finish.

Serve it with

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