What's the ideal oil temperature for frying lokma?

Maintain oil at 180°C (350°F). Too hot and lokma will brown outside while remaining raw inside; too cool and they'll absorb oil and become greasy.

Can I prepare the dough in advance?

Yes, you can refrigerate the risen dough for up to 24 hours. Bring to room temperature before frying for best results.

Why are my lokma not crispy?

Ensure oil temperature is correct and don't overcrowd the pot. Also, dip in syrup immediately after frying while still hot for proper absorption.

Can I use different syrups besides honey?

Traditional lokma uses honey, but you can make sugar syrup with lemon juice as an alternative. Honey provides the authentic flavor and cultural significance.

How do I know when the dough has risen enough?

The dough should double in size and feel light and airy. When you poke it gently, it should spring back slowly, indicating proper fermentation.

Desserts

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Turkish Lokma Recipe - Traditional Honey-Soaked Sweet Dumplings

Name: Turkish Lokma Recipe - Traditional Honey-Soaked Sweet Dumplings
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Cuisine: Turkish

Discover the joy of making Turkish Lokma, golden crispy dumplings soaked in aromatic honey syrup, a beloved street food dessert that brings people together.

Turkish Lokma Recipe - Traditional Honey-Soaked Sweet Dumplings - Authentic Turkish Recipe

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Recipe Details

Prep Time

20m

Cook Time

30m

Total Time50 minutes

Serves

Level

Medium

Dietary Information

🍽️ Traditional Recipe

Desserts

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Ingredients

Shopping List

2 cups All-purpose flour
Sifted
1 teaspoon Active dry yeast
Fresh yeast preferred
1 cup Warm water
37°C temperature
1 tablespoon Sugar
For yeast activation
1/2 teaspoon Salt
Fine sea salt
4 cups Vegetable oil
For deep frying
1/2 cup Honey
Turkish honey preferred
1/3 cup Water for syrup
For honey syrup
1 teaspoon Lemon juice
Fresh squeezed
1/4 teaspoon Ground cinnamon
For garnish

Shopping Made Easy

Click on any ingredient to check it off your shopping list. Items will be crossed out when completed!

Step-by-Step Instructions

Step 1

Dissolve yeast and 1 tablespoon sugar in warm water. Let foam for 5-10 minutes to activate.

Step 2

In large bowl, combine flour and salt. Make well in center and pour in yeast mixture.

Step 3

Mix until smooth batter forms. Cover and let rise in warm place for 1 hour until doubled.

Step 4

Meanwhile, prepare syrup by gently heating honey, water, and lemon juice until combined. Keep warm.

Step 5

Heat oil to 180°C in deep pot. Oil temperature is crucial for proper texture.

Step 6

Using two spoons, drop walnut-sized portions of dough into hot oil. Fry until golden brown, turning once.

Step 7

Remove lokma with slotted spoon and immediately dip in warm honey syrup.

Step 8

Arrange on serving plate and dust lightly with cinnamon. Serve immediately while warm.

🎉

Congratulations!

You've successfully prepared an authentic Turkish dish. Enjoy your delicious creation!

About This Recipe

The Sweet Tradition of Lokma

Lokma holds a special place in Turkish culture as both a delicious dessert and a symbol of generosity. These golden, bite-sized delights are traditionally distributed at happy occasions like births, engagements, and religious celebrations.

Street Food Heritage

Walk through any Turkish bazaar or festival, and you'll find lokma vendors serving these hot, crispy dumplings fresh from bubbling oil. The sight of lokma being drizzled with honey and the sound of sizzling oil creates an irresistible sensory experience.

The Art of Perfect Dough

The secret to exceptional lokma lies in the yeast dough's consistency - it should be soft enough to drop easily from a spoon yet firm enough to hold its shape when fried. Proper fermentation develops the light, airy texture that makes lokma special.

Timing is Everything

Lokma must be served immediately after frying and syrup application for the perfect contrast between crispy exterior and soft, honey-soaked interior. This dessert is best enjoyed warm and fresh.

~3 min read

By Turkish Cuisine Admin

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