How to Make Lokma (Fried Sweet Dough)

By
Saad Fayed
Saad Fayed
A restaurateur and food writer, Saad Fayed has published hundreds of recipes and articles about Middle Eastern cuisine.
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Updated on 02/28/21
Lokma fried sweet dough

The Spruce
Prep: 10 mins
Cook: 90 mins
Total: 100 mins
Nutrition Facts (per serving)
3931 Calories
75g Fat
804g Carbs
28g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Amount per serving
Calories 3931
% Daily Value*
Total Fat 75g 96%
Saturated Fat 6g 29%
Cholesterol 0mg 0%
Sodium 2160mg 94%
Total Carbohydrate 804g 292%
Dietary Fiber 8g 29%
Total Sugars 604g
Protein 28g
Vitamin C 4mg 22%
Calcium 69mg 5%
Iron 12mg 69%
Potassium 360mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Lokma is a Turkish fried sweet dough that is covered in a simple syrup. Served as a dessert, lokma is a popular coffee accompaniment. You can add chocolate sauce, honey, cinnamon, sesame, or grated walnuts to these bite-size pastries.

They are not to be confused with awamat, which are crisp doughnut balls from Lebanon that are fried until they are golden brown and crispy and then coated with simple syrup.

Lokma is often fried in batches and served to attendees of special occasions, such as weddings, business events, house parties, and even funerals.

The tasty treat is especially popular in Western Turkey. Many native Turks take large pots of lokma to special occasions; some bring the ingredients with them and bake a batch on the premises.

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Ingredients

For the Dough

  • 1 teaspoon active dry yeast

  • 1 teaspoon sugar

  • 1 1/4 cups water, warm

  • 2 cups plus 2 tablespoons all-purpose flour

  • 1 teaspoon fine salt

  • Vegetable oil, for frying

For the Syrup

  • 3 cups sugar

  • 1 1/3 cups water

  • 2 tablespoons lemon juice

Steps to Make It

Make the Dough

  1. Gather the ingredients.

    Ingredients for lokma
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  2. In a measuring cup, add yeast and sugar to warm water. Stir until dissolved. Allow to sit for 5 to 10 minutes.

    Yeast, sugar, and water in measuring cup
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  3. In a medium bowl, combine flour and salt.

    Flour and salt in bowl
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  4. Add yeast water and stir with an oiled wooden spoon until a dough-like consistency form.

    Mixing lokma dough with wooden spoon
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  5. Cover and place in a warm area and allow to rise for 1 1/2 hours, or until doubled.

    Lokma dough in bowl
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  6. Preheat vegetable oil to 375 F.

    Oil heating in skillet
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  7. Spoon dough by the tablespoon into vegetable oil and allow to cook for about 2 minutes on each side, until each side is a golden brown color. Repeat with remaining dough.

    Lokma frying in skillet
    The Spruce

  8. Drain on paper towels.

Make the Syrup

  1. Gather the ingredients.

    Ingredients for syrup
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  2. About 20 minutes prior to frying the dough, mix all ingredients in a saucepan over medium heat until sugar is dissolved.

    Syrup ingredients in saucepan
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  3. Bring to a boil, then allow to simmer on low for about 10 to 15 minutes, until it becomes a syrup consistency. Do not stir frequently because the sugar will make the syrup cloudy.

    Syrup simmering in saucepan
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  4. Drizzle syrup over fried dough and serve immediately.

Summer Treat

Lokma is especially popular in the summer. In fact, many people will take this easily transported snack to the beach.

History Behind Lokma

The Turkish word lokma means "mouthful" or "morsel," which describes these tiny bites of heaven. Lokma originated with the sultan's cooks at Ottoman Empire palaces.

For many centuries, the recipe for Lokma was kept secret but became a traditional Turkish dessert in the 20th century.