Making the syrup

About 30 minutes before you start cooking the dough prepare the syrup.

1. 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!