The Best Turkish Lokma Recipe with Thick and Yummy Syrup

The importance of desserts in Turkish cuisine cannot be overstated. Turkish cuisine features a wide variety of sweets, such as sherbet, chocolate, and milk desserts. One of the most well-liked sweets is lokma, a sherbet-based treat. Desserts that are quite similar to this delicacy may be found in Arabic, Balkan, Pakistani and not just Turkish cuisine. This dish is prepared and eaten across Turkey. Today we’ll give the best Turkish Lokma recipe of all time with different variations.

Variations with Pakistani Sweet Cuisine:

Turkish Lokma has several ingredients that are similar to the Pakistani Gulab Jamun. Gulab Jamun is one of the finest and most delicious sweet dishes in Pakistani Cuisine. Look, texture and syrup taste are some of the commonalities between Turkish Lokma and Gulab Jamun. You can get the Pakistani Gulab Jamun Recipe by clicking here.

I’m rather certain that you enjoy loukoumades ( lokma ). We’re going to prepare a really traditional Turkish dessert today. Due to the fact that lokma is typically prepared to commemorate joyous occasions, it is a particularly joyful and celebratory dish. On every street corner in Turkey, especially in the summertime, you may find lokma. It’s not a really heavy dessert, it’s simple to make, and it tastes great. Just give it a try, and you’ll be amazed!

When to Prepare Turkish Lokma?

At significant events like weddings, company openings, and even burial rituals, a huge number of people are typically fed a lot of lokmas, which are customarily prepared in great quantities. It is a popular dessert, particularly in the country’s west, where there are specialised businesses that produce lokma for special events. They bring large cauldrons to the location where they are welcomed and prepare lokma there. Given that lokma is at its finest when hot, it is not unexpected to see huge lines of people forming in front of these pots.

In addition to being a customary delicacy for special occasions, lokma has developed into one of the greatest summertime snacks you may get at the beach. I find it strange that we enjoy eating this hot, sun-warmed lokma. You suddenly get a hankering for it shortly after you exit the water or when relaxing on the beach. I continue to wonder why it isn’t served with ice cream because it would unquestionably be a better choice that way in such sweltering temperatures. The majority of folks don’t agree with me on this; they like lokma simple with only the occasional sprinkle of grated coconut or pistachio powder.

What does Lokma look Like?

A nice lokma has a crispy, golden outside and a delicate, pale golden inside. When you bite into it, you should hear the sound of crispness. Additionally, the interior should be moist but not doughy. To do this, you need to adhere to the next two suggestions. The dough shouldn’t be either too thick or too runny, to start. Compared to a typical cake batter, it is a little thicker. The next piece of advice is to make sure the frying oil is hot enough before adding the dough balls to it.

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How To Make Turkish Lokma?

July 13, 2022

Servings: 4

Prep: 30 min

Cook: 50 min

Total: 1 hr 20 min

Difficulty: Medium Difficulty Level

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A nice lokma has a crispy, golden outside and a delicate, pale golden inside. When you bite into it, you should hear the sound of crispness. Additionally, the interior should be moist but not doughy. To do this, you need to adhere to the next two suggestions. The dough shouldn't be either too thick or too runny, to start. Compared to a typical cake batter, it is a little thicker. The next piece of advice is to make sure the frying oil is hot enough before adding the dough balls to it.

By: Pakistani Foodbox

Ingredients

• one cup of warm water
• two cups of all-purpose flour
• 1 tablespoon dried instant yeast
• 1 egg
• 1 tablespoon sugar
• Add a little salt
• 1 cup sunflower oil for frying, plus 1/4 cup extra for dipping a teaspoon into before dropping dough balls into heated oil
• Sugar, two cups
• 2-cups of water
• 1-tablespoon lemon juice

Directions

• Step 1 Making the syrup should come first.
• Step 2 Bring sugar and water to a boil in a saucepan.
• Step 3 Until it becomes a bit sticky, let it boil for approximately 15 minutes.
• Step 4 Boil for a further five minutes after adding lemon juice.
• Step 5 Make it frigid.
• Step 6 Warm water, sugar, and yeast are combined in a cup.
• Step 7 Fluff the flour in a big basin.
• Step 8 Fill it with the yeast mixture and blend with an electric mixer.
• Step 9 Mix in the salt and egg. The batter you receive will be somewhat thicker than conventional cake batter and will be moist and sticky.
• Step 10 Once it has doubled in size, cover the bowl and wait approximately an hour.
• Step 11 To the boiling point, heat the oil in a deep saucepan.
• Step 12 Squeeze some dough between your thumb and fingers by taking a tiny bit in your hand.
• Step 13 Use a teaspoon to lightly grease it before dropping the circular piece of dough into the hot oil.
• Step 14 For approximately a minute, fry it till brown.
• Step 15 Until you have finished the dough, repeat the same processes.
• Step 16 Right away place the fried dough balls in the cool syrup, and keep them there as long as you like. the sweeter, the longer.
• Step 17 When they have absorbed enough syrup, remove them from it and serve them warm.