Lokma recipe: crisp Turkish dough balls in syrup
Lokma are small, golden balls of fried yeasted dough, dunked in syrup while they are still sizzling. Bite into one and the shell cracks, the inside is light and full of holes, and the syrup runs. They are best eaten within minutes, standing up, from a paper cone. In Turkey you find them at street stalls, at seaside promenades and, very often, at gatherings where someone has set up a big pan of oil and is frying for a crowd.
The word comes from the Arabic luqma, meaning a morsel or mouthful, and similar fritters are found from Greece, where they are loukoumades, to the Gulf, where they are luqaimat (or lugaimat). The Wikipedia entry on lokma traces them back to 13th-century Arabic cookery books. The batter here needs no kneading and only an hour to rise.
What is lokma?
Lokma is a fried dough sweet made from a loose, yeasted batter of flour and water. Spoonfuls are dropped into hot oil, fried until crisp, then soaked in şerbet (sugar syrup) or honey. The Wikipedia overview of Turkish cuisine lists it among the common Turkish desserts.
İzmir lokması and saray lokması
In İzmir, on the Aegean coast, lokma are shaped like little rings with a hole in the middle, piped straight into the oil by skilled lokmacı (lokma makers). The round version, the one in this recipe, is often called saray lokması, or palace lokma.
Lokma as a gift
Lokma carries meaning in Turkey. Forty days after someone dies, it is traditional for their family and friends to fry large amounts and hand them out to neighbours and passers-by, who queue for a plate and say a prayer for the person in return.
Ingredients
Makes about 40 pieces, enough for 6.
For the syrup
- 300g granulated sugar
- 250ml water
- 1 tsp lemon juice
For the batter
- 250g plain flour
- 1 tbsp cornflour
- 7g sachet fast-action dried yeast
- 1 tsp sugar
- 1/4 tsp salt
- 300ml lukewarm water
For frying
- About 1 litre sunflower oil
- A small bowl of cold water, for your spoon
How to make lokma
1. Make the syrup
Boil the sugar and water together for 8 minutes, add the lemon juice and leave to cool completely. Cool syrup and hot lokma is what keeps them crisp.
2. Mix the batter
In a large bowl, mix the flour, cornflour, yeast, sugar and salt. Pour in the lukewarm water and beat with a wooden spoon or your hand for 2 to 3 minutes. It should be a thick, sticky, stretchy batter, looser than bread dough.
3. Let it rise
Cover the bowl and leave in a warm place for about 1 hour, until doubled and full of bubbles.
4. Heat the oil
Heat the oil in a deep, heavy pan to 170 to 175°C. If you have no thermometer, drop in a small blob of batter: it should rise and sizzle steadily within a few seconds, not burn.
5. Shape and fry
Turkish cooks squeeze the batter through a loosely closed fist and scoop off the ball that pops up between thumb and forefinger with a wet teaspoon. Two wet teaspoons work too. Drop 8 to 10 balls into the oil at a time and fry for 3 to 4 minutes, turning, until deep golden all over.
6. Soak and serve
Lift them out with a slotted spoon, drain for a few seconds, then drop them into the cool syrup for about 1 minute. Remove to a plate and serve straight away, scattered with cinnamon or crushed pistachio if you like.
Watch: how to make lokma
Watch how the batter is squeezed and spooned into the oil.
Tips for the best lokma
- Keep a bowl of water next to the pan and dip your spoon every time; the sticky batter will slide off cleanly.
- Watch the oil temperature. Too cool and the lokma soak up oil; too hot and they brown before the middle cooks.
- Do not leave them in the syrup for long. A minute is enough to coat them without making them soggy.
- The cornflour gives a crisper shell. You can leave it out, but the lokma soften faster.
- Eat lokma within an hour. They do not keep well, so fry only what you need and keep the rest of the batter covered.
What to serve with lokma
Lokma are sweet, so a small cup of strong Turkish coffee is the natural partner. If you are making a fried-sweets evening, they go well with tulumba, which use a similar syrup, and a tray of künefe for those who want something cheesy and warm.
Where to eat lokma in London
Lokma are fried to order at some Turkish dessert cafés and patisseries in London, and turn up on menus during Ramadan and festivals. Browse our desserts and baklava listings and read our guide to the best baklava in London to find places that make Turkish sweets in-house.
- Pera Artisan Patisserie – Turkish bakery & börek in Harringay & Green Lanes
- Hafız Mustafa 1864 Knightsbridge – Turkish desserts & baklava in Knightsbridge
- Şehr-i Antep Enfield – Turkish desserts & baklava in Enfield
- Mehmet Efendi 1953 Whitechapel – Turkish desserts & baklava in Whitechapel
- AntepHan Baklava & Künefe – Turkish desserts & baklava in Enfield
- Ayintap Pastanesi – Turkish bakery & börek in Edmonton
See all 15 Desserts & Baklava places in London
Lokma FAQs
Are lokma and loukoumades the same?
They are very close. Greek loukoumades are usually soaked in honey and topped with cinnamon or walnuts, while Turkish lokma are more often dipped in sugar syrup. The batter is much the same.
Why are my lokma flat?
Either the batter was too thin or it was not risen enough. It should be thick enough to hold a shape and full of bubbles before frying.
Can I make the batter ahead?
You can leave it to rise slowly in the fridge for up to 12 hours. Let it come back to room temperature for 30 minutes before frying.
