These pillowy, golden Turkish lokma are deep-fried until crisp on the outside and tender within, then drenched in a fragrant honey-lemon syrup. A beloved Ottoman-era street treat, they are traditionally finished with a dusting of cinnamon and best enjoyed warm.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings4
Yieldabout 20 dough balls (4 servings)
Nutrition Facts
Per serving (estimated)
- 480 kcalCalories
- 22 gFat
- 3 gSaturated Fat
- 65 gCarbs
- 1.5 gFiber
- 38 gSugar
- 5 gProtein
- 320 mgSodium
- 90 mgPotassium
- 30 mgCalcium
- 2 mgIron
- 2 mgVitamin C
- 30 mcgVitamin A
Ingredients
For the dough
- 2 cups (260 g) all-purpose flour
- 1 tsp active dry yeast
- 1 tbsp granulated sugar
- 1/2 tsp fine sea salt
- 1 cup (240 ml) warm water (about 110°F / 43°C)
- 1 large egg yolk
- 1 tbsp olive oil
For the honey syrup
- 1 cup (200 g) granulated sugar
- 1/2 cup (120 ml) water
- 2 tbsp honey
- 1 tbsp fresh lemon juice
- 1 wide strip lemon peel
For frying and finishing
- 3 cups (720 ml) sunflower or canola oil, for frying
- Ground cinnamon, for dusting
Directions
- In a small bowl, stir the warm water, yeast, and 1 tbsp sugar together; let stand 5-7 minutes until foamy and fragrant.
- In a large bowl, whisk the flour and salt. Pour in the yeast mixture, egg yolk, and olive oil, then whisk until a smooth, thick, ribbon-like batter forms. Cover and let rise in a warm spot 45-60 minutes, until bubbly and nearly doubled.
- Meanwhile, make the syrup: combine sugar, water, honey, lemon juice, and lemon peel in a small saucepan. Bring to a gentle boil, stirring until the sugar dissolves, then simmer 4-5 minutes. Remove from heat, discard the peel, and let cool completely.
- Heat 2-3 inches of oil in a deep, heavy pot to 350°F (175°C) on a thermometer.
- Using two wet teaspoons or a small cookie scoop, carefully drop rounded teaspoons of batter into the hot oil, frying 5-6 pieces at a time without crowding.
- Fry 2-3 minutes, turning with a slotted spoon, until deep golden brown and puffed. Transfer to a paper-towel-lined plate; repeat with the remaining batter, keeping the oil at 340-350°F.
- Pile the warm dough balls in a serving bowl and spoon the cooled honey syrup generously over them, letting each one soak for a minute.
- Dust liberally with ground cinnamon and serve immediately while the shells are crisp and the middles pillowy-soft.
Cook’s Notes
- Oil temperature is critical: too cool yields greasy dough and too hot burns the outside before the inside cooks; aim for a steady 340-350°F.
- Wet your spoon or scoop in a cup of water between drops so the sticky batter releases cleanly into the oil.
- The batter should resemble thick pancake batter; loosen with a splash of water or thicken with a tablespoon of flour if needed.
- Add a pinch of ground cardamom or a few drops of orange blossom water to the syrup for a fragrant Ottoman-style finish.
- Serve right away – lokma lose their magic crispness within 15 minutes of saucing.
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