Lokma: Fried Donuts Dipped in Syrup
These golden, syrup-soaked bites are a true indulgence. Lokma, a Mediterranean & Middle Eastern fried dessert, is soaked in honey or sweet syrup and is often enjoyed at street stalls and special occasions like weddings, adding a sweet touch to the festivities.
While they’re irresistible when fresh and warm straight from the fryer, they also hold up beautifully for later. Served cold, they pair perfectly with a scoop of creamy ice cream for an extra treat.
Before reading the recipe check out these important notes on making delicious Lokma:
- Syrup Consistency: Achieving the right consistency for the syrup is essential for coating the lokma evenly. Simmer the sugar and water mixture until slightly thickened. Adding lemon juice prevents crystallization and keeps the syrup smooth.
- Warm Water for Dough: Use warm (not hot) water for the dough to activate the yeast without killing it.
- Frying Temperature: Maintain the oil at around 320°F (160°C) to ensure even cooking. Adjust the heat as needed to avoid burning.
- Oil for Handling Dough: Lightly oiling your hands and the teaspoon makes it easier to shape the lokma and keeps the process mess-free.
- Serving Suggestions: Lokma can be served with ice cream, a drizzle of chocolate, or a sprinkle of cinnamon for variety.
Enjoy this delicious traditional lokma recipe by Turkish Chef Feyza Kirmaci.
Lokma: Fried Donuts Dipped in Syrup
Enjoy this beloved Middle Eastern and Mediterranean dessert made from simple dough, fried to golden perfection, and drenched in a luscious sugar syrup. These crisp-on-the-outside, soft-on-the-inside morsels are incredibly easy to make and perfect for sharing.
Ingredients
For the dough:
- 1 ½ cups all-purpose flour
- 1 cup warm water
- 1 tbsp sugar
- ¼ tsp salt
- ½ tbsp instant yeast
For the syrup:
- 1 ½ cups sugar
- 1 cup water
- a few drops of lemon juice
For frying:
- vegetable oil
Instructions
Prepare the Syrup:
- Combine the sugar and water in a saucepan, stir well, and bring to the boil over medium heat.
- Once boiling, reduce the heat and simmer for about 5 minutes. Add the lemon juice and simmer for an additional 5 minutes.
- Remove the syrup from the heat and set it aside to cool completely.
Make the Dough:
- In a large mixing bowl, combine the flour, yeast, sugar, and salt.
- Gradually pour in the warm water, stirring with a whisk until the mixture forms a sticky dough.
- Cover the bowl with plastic wrap and then with a clean cloth. Let the dough rest for 45 minutes or until it doubles in size.
Fry the Lokma:
- Heat the vegetable oil in a deep pan over medium heat.
- Prepare a small bowl of oil for handling the dough. Lightly coat a teaspoon and your hand with oil to prevent sticking.
- Scoop a small amount of dough in your hand, squeeze a ball of dough out between your thumb and index finger, and scoop it off with the oiled teaspoon. Drop the dough ball into the hot oil. Repeat with the remaining dough.
- Fry the lokma until golden brown on all sides. Use a slotted spoon to transfer them from the oil to a plate lined with paper towels to drain excess oil briefly.
Coat in Syrup:
- While still warm, transfer the fried lokma to the cooled syrup. Let them soak for a few minutes to absorb the sweetness fully.Remove the lokma from the syrup and place them on a serving plate.
- Serve them warm or cold. For an extra touch, garnish with chopped nuts or shredded coconut if desired. Enjoy your Lokma!
Notes
- Achieving the right consistency for the syrup is essential for coating the lokma evenly. Simmer the sugar and water mixture until it thickens slightly, and then add lemon juice to prevent crystallization. Allow it to cool before dipping the lokma.
- When preparing the dough, ensure the water is warm but not too hot, as it can kill the yeast. Letting the dough rest and rise is crucial for the texture and flavor of the lokma. Cover the dough with plastic wrap and a clean cloth to create a warm environment for proofing. The dough should double in size during this time.
- Heat the vegetable oil to the correct temperature – 320° F/160° C – before frying the lokma.
- Coating the teaspoon and your hand with oil helps prevent the dough from sticking, making it easier to handle and drop into the hot oil. This step ensures uniform-sized lokma and prevents your hands getting too messy during the process.
- Fry the lokma until they are golden brown on all over. Keep an eye on them while frying and adjust the heat as needed to prevent them from burning or becoming too dark.
- After frying, transfer the lokma to the syrup while they are still hot. This allows them to absorb the syrup effectively, enhancing their sweetness and moisture. Let them soak for a few minutes before transferring to a serving plate.
- Lokma can be enjoyed warm or cold, depending on preference. Consider garnishing them with chopped nuts or shredded coconut for added flavor and presentation.
- Leftover lokma can be stored in an airtight container at room temperature for up to 2-3 days.
Tried this recipe?Let us know how it was!
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I’m a big donut fan so I had to try this one. Honestly, it was a lot easier than it seemed at first and I think all the tips helped get them exactly like in the picture. Good stuff!