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Treat yourself with lokma, little bites of heaven that are deep-fried to golden perfection and then soaked in sweet syrup. You'll definitely want more than just one of these addictive Turkish doughnuts!
Lokma is sweet, sticky, and slightly crispy on the outside while being soft and airy on the inside. The contrasting textures of the crunchy exterior and the syrup-soaked interior create a delightful mouthfeel. Its sweetness is primarily derived from the syrup, which adds a luscious, sugary finish.
The origins of lokma can be traced back to the Ottoman Empire, where it was commonly served to guests as a symbol of hospitality. The word 'lokma' means 'a morsel' in Turkish, reflecting its size. Over the centuries, lokma evolved from a royal delicacy to a beloved street food, enjoyed by all classes of society. This dish has also been influenced by similar fried dough traditions from surrounding cultures, including Greece and the Middle East, leading to variations that incorporate regional flavors and ingredients.
Lokma is traditionally served to commemorate the deceased, especially during gatherings after funerals. It's a way for families to honor loved ones while sharing a sweet treat with relatives and friends.
While lokma is a staple in Turkish cuisine, variations of this dish can be found across the Mediterranean and Middle Eastern regions, each boasting its unique twist on flavor and texture.
The technique of deep-frying lokma is remarkable; the heat not only cooks the dough but also creates a characteristic airy texture thanks to the yeast, which expands rapidly when exposed to the hot oil.