Lokma is a delicious and easy Turkish dessert. Sweet balls of dough fried until golden and covered with tasty syrup.
Lokma is a tasty Middle Eastern desert that is real easy to make!
If you go to the middle eastern countries you will find this tasty dish almost everywhere. It has different names, but all stem from the Arabic word “luqma” which means morsel or bite. And that is exactly what this little treat is. It is one of the tastiest morsels you will eat all day. And if you see how easy it is to make( Not making your own dough) you will love it even more!
The traditional recipe asks for making your own dough, but I have modified it to resemble the easy and delicious Fetcook recipe that most people love.
Only five ingredients needed to make this desert
This dish only requires five ingredients to make it. And the biggest secret of all is the store-bought bread dough. You can get it from most supermarkets in the bakery section. They normally come in a plastic bag. Just keep it in the fridge until 30 minutes before you want to start rolling out the dough. It will rise considerably while warming up (Assuming you live in a place where it is warmer outside your fridge than inside).
The secret to the perfect lokma ball
Is to continuously pour hot oil with a slotted spoon over the dough ball until it puffs up. This method will ensure that your dough balls are crispy on the outside and fluffy on the inside. Then when you have a whole bunch of them cooked, pour over the syrup sauce that has a hint of lemon in it. It will glaze the outside and will also get soaked up inside! Serve it hot for the best results!Print
Lokma is a delicious and easy Turkish dessert. Sweet balls of dough fried until golden and covered with tasty syrup
For the dough
- Store-bought bread dough
- Vegetable cooking oil
For the syrup
- 2 1/3 cups sugar
- 1 1/2 cups water
- 1 tbsp freshly squeezed lemon juice
Making the syrup
About 30 minutes before you start cooking the dough prepare the syrup.
- Mix the sugar and water and add to a saucepan. Gently heat it up for about 10-15 minutes until sugar is a syrup consistency. Add the lemon juice and cook for another 5 minutes or so. Leave it to cool down.
Cooking the dough
- Lightly flour a flat surface like your kitchen table. Then roll out the bread dough with a bread roller to about 6mm thickness. Make sure to turn the dough around twice.
- Use a circular bottle cap or something similar with a diameter of about 4cm (1.5inches) cut the dough into circles and place it on a lightly floured tray. Cover the dough with a plastic sheet and leave it in a warm place for about 15 minutes or so until it has risen to about double its original size.
- While the dough is rising, add about 3 inches/ 8cm of vegetable oil to your wok and heat up to 185°C/ 365°F (Make sure there are no kids running around that can knock over the hot oil, Safety first)
- Gently add the first lokma ball into the hot oil. Now continuously pour hot oil over the dough with a slotted spoon until it rises and puffs up. Do this for a few minutes until it keeps its shape. Then you can leave it for 1-2 minutes until nicely browned.
- Remove the lokma balls with a slotted spoon and place them on a plate with absorbent paper. After a minute transfer them to another plate and drizzle the lokma balls with the syrup and enjoy!
- The equipment section above contains affiliate links to products I use or recommend.
- The biggest secret to crispy Lokma balls is to continuously pour hot oil over the dough with a slotted spoon in the beginning until it has taken its shape.
- Please be careful with the hot oil and don’t burn yourself. Use a thermometer to measure the temperature and make sure it is in the 185C/365F degree range
- Prep Time: 30 min
- Cook Time: 10 min
- Category: Dessert
- Method: Deep fry
- Cuisine: Middle East