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March 13, 2024
MIDDLE EASTERN LOKMA BITES
Welcome to Lokma, your favorite place for delicious bites of Middle Eastern delights! Lokma Bites from the Middle East are a traditional Middle Eastern dessert made of fried dough dipped in sweet syrup, creating a heavenly combination of crunchy and syrupy goodness. Whether you’re craving a sweet treat for yourself or looking to share the joy with friends and family, Lokma is the perfect choice. With its irresistible taste and comforting aroma, every bite of Lokma is like a warm hug for your taste buds. Come experience the joy of Lokma in our cozy corner of the Middle East Lokma Bites!
WHAT ARE LOKMA BITES?
Although lokma has gained popularity in Turkey, its origins date back to Arabic cuisine. According to a Wikipedia article, this delicious treat first appeared in an Arabic cookbook in the 13th century under the name “luqmat al-kadi,” meaning “the judge’s bites.” Its exquisite taste quickly caught the attention of the Ottomans, It eventually became a dessert enjoyed within palace walls before spreading to the Middle East, the Balkans, and the Caucasus.
Each region has brought its own unique twist to lokma, resulting in several delicious variations. In Iraq, for example, this dessert is known as “luqaymat” and is sometimes infused with flavors like cardamom and saffron.
Throughout the Middle East, you can find lokma with different names like “awameh” and “zalabya,” with variations in shapes and fillings, highlighting the region’s diverse culinary landscape.
HOW TO MAKE THESE DELICIOUS LOKMA BOTTLES
scratch. Don’t worry, it’s easier than you think and practically foolproof! At the end of this journey, you’ll be rewarded with incredibly sweet and chewy fried dough balls just waiting to be devoured. Let’s dive in and discover. The secrets to making these delicious treats!
- Add the dry ingredients to a mixing bowl (flour, sugar, cornstarch, baking powder, baking soda, and milk powder). Add the oil to this mixture and mix.
- Start adding the water slowly until the texture is very soft and sticky. Personally, I use 1.5 cups of water, but it depends on the type of flour you have.
- Cover the dough and let it rest for 2 hours.
- To make the sugar syrup, add the sugar and water to a pot and let it. until it boils. Let it cook for 5 minutes and set aside.
- After 2 hours, start filling the pastry bag with the mixture and start forming balls in the hot frying oil on medium heat and fry until it turns a light golden color.
- After 10 minutes, dip them in new oil until they turn golden brown.
- Dip in sugar syrup and garnish with chopped nuts for extra flavor. You can also serve with chocolate or sugar instead.
STORAGE
If you find yourself with leftover lokma, don’t forget to store it in an airtight container. It can be stored at room temperature for up to 4 days.
While some prefer to store lokma in sugar syrup, we find that this can make it too soft and soggy for our liking.
MIDDLE EASTERN LOKMA BITES
Welcome to Lokma, your favorite place for delicious bites of Middle Eastern delights! Lokma Bites from the Middle East are a traditional Middle Eastern dessert made of fried dough dipped in sweet syrup, creating a heavenly combination of crunchy and syrupy goodness.
Ingredients
FOR THE DOUGH
- 300 g flour
- 2 tbsp milk powder
- 2 tbsp sugar
- 1 tsp baking powder
- 1 pack instant yeast
- 3 tbsp cornstarch
- 2 tbsp oil
- Pinch of salt
- Warm water around 1.5 till 2 cups
- Frying oil
FOR THE SUGAR SYRUP
- 3 cups sugar
- 1.5 cup water
- 1/2 lemon juice
Instructions
FOR THE DOUGH
- Add in the dry ingredients in a mixing bowl (flour, sugar, cornstarch, yeast, baking powder and milk powder) . Add the oil to this mixture and mix.
- Start adding the water slowly until the texture is very soft and sticky. Personally it took me 1.5 cups of water, but it depends on your type of flour.
- Cover the dough and let it rest for 2 hours.
- After 2 hours, start filling the piping bag with the dough and start piping into small balls into hot frying oil on medium heat and let it fry till it is slightly golden.
- After 10 minutes, drop them once more into the oil until they are golden brown.
- Drop them in the sugar syrup and top with crushed nuts for an extra flavor. You can also serve with chocolate or sugar instead.
FOR THE SUGAR SYRUP
- To make the sugar syrup, In a saucepan, add in the sugar, water and let it sit until it simmers. Let it simmer for 5 minutes and set aside.
Notes
- If you notice that the oil is getting too hot while frying the dough balls, they might turn golden too quickly on the outside before the inside has a chance to cook through. In such cases, after frying the first batch, simply turn off the heat and allow the oil to cool for about 5 minutes before frying the next batch.
- Once again, it's important for the syrup to be cold when adding the hot fried balls. This allows them to absorb the sweet, sticky syrup perfectly. Additionally, ensure that the balls are still hot when adding them to the syrup, as the heat enhances their absorbency. These simple tips ensure that your lokma turns out irresistibly delicious every time!
If you’ve given this recipe a try and it won you over, please share your thoughts by leaving a rating and comment below! If you have any questions about this recipe, don’t hesitate to ask – I’m here to help and will respond promptly.
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