Turkish Lokma donuts

Lokma is a Turkish variety of doughnut. Originally invented in the city of Izmir, they have become widespread throughout Turkey due to their extreme ease of preparation. The word "lokma" translates as "mouthful" or "bite" and describes these tiny, delicious balls, often topped with nuts.

Nutritional value per serving
304.1 kcal
  • Proteins: 9.8 g
  • Fats: 1.3 g
  • Carbohydrates: 64.5 g
*Nutritional value is calculated per 100g of ingredients
  • Total time:
  • Time in the kitchen:
  • Complexity:
    It's easy and straightforward to prepare, but it does require some experience. Not everyone can do it right the first time.
  • Number of servings: 8

Mini doughnuts were originally invented by the Sultan's chefs at the Ottoman court. In the Middle Ages, Arabs often called the dessert "Lughmat al-Gadi," which translates as "judge's pieces." It is under this name that Turkish doughnuts are mentioned in the fairy tale "One Thousand and One Nights."

Throughout hundreds of years recipe Turkish sweets The recipe was kept secret, but in the 20th century it became a tradition and became widely known. Nowadays, Turks prefer to eat lokma in the summer because it's a convenient dessert to take to the beach.

Recipe with step-by-step photos
Turkish Lokma donuts
Ingredients
Servings
For the test:
  • Hot water
    500 ml
  • Flour
    500 G
  • Yeast
    1 tsp
  • Salt
    1 tsp
  • Sugar
    1 tbsp
For the syrup:
  • Sugar
    400 G
  • Water
    500 ml
  • Lemon juice
    1 tbsp
For frying and decoration:
  • Sunflower oil
    300 ml
  • Pistachios
    30 G
Preparation

Step 1

Pour warm water into a deep bowl, add yeast, sugar, and salt. Mix well until all ingredients are completely dissolved.

Step 2

Sift all the flour into a bowl and mix with a whisk until you get a lump-free liquid dough.

Step 3

Cover the bowl with cling film and leave to rise in a warm place for 30 minutes.

Step 4

Pour water and sugar into a saucepan. Cook over high heat, stirring frequently with a spatula, until the sugar dissolves. When the syrup boils, add lemon juice, reduce heat to medium, and simmer for 15 minutes until thickened. Then remove from heat and let cool to lukewarm.

Step 5

Transfer the expanded dough to a pastry bag fitted with a wide round tip. Heat the sunflower oil in a saucepan and pipe small balls of dough, trimming them with kitchen scissors.

Step 6

Fry until a beautiful golden color, stirring with a slotted spoon so that they brown evenly.

Step 7

When ready, remove the donuts and place them in syrup, then pile them into plates, bowls, or bowls.

Step 8

The Turkish donuts are ready. Sprinkle with ground pistachios and serve.

Features of serving lokma
Lokma is a fried sweet dough covered with simple syrupSmall donuts are served as a dessert with coffee. Cafes and restaurants offer these small pastries with a choice of chocolate topping, honey, cinnamon, sesame seeds, or grated nuts.

Also, keep in mind that the longer you soak the Turkish doughnuts in syrup, the sweeter and softer they will be. Adjust this process according to your personal preferences.

Coloring the lokma
To give the donuts a richer color, like in Turkish cafes, you can add a little saffron to the water in which you dissolve the yeast.
The Secret to Making the Perfect Lokma
It's simple. Don't add too many balls to the pan. Leave some space between them so the lokmas can move around in the hot oil and fry evenly.

You need to constantly baste the dough balls with hot oil using a spoon or slotted spoon. Continue this process until the doughnuts puff up. This way, the little balls will be crispy on the outside and fluffy on the inside. This is exactly what perfect lokma should be.


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Add a comment
  • Anastasia

    Delicious! But they started exploding while frying. The result: burns on my face, hands, and neck.
    Answer
    • Oleg Ustinov

      We're very sorry you were injured while preparing a new dish. The cause is obvious: the oil in the pan was extremely overheated. This is simple physics: water, present in any food in varying amounts, boils at 100°C (212°F), and overheated oil in a pan can reach temperatures over 200°C (392°F). The moment the food is lowered into the extremely overheated oil, the "explosion" effect occurs.
      When deep-frying, it's crucial to avoid overheating the oil, as this can cause injury. The optimal operating temperature for deep-frying oil should be between 140–165°C. We recommend monitoring this temperature with a food thermometer.
      Answer

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