MIDDLE EASTERN LOKMA BITES
Welcome to Lokma, your go-to spot for delicious bites of middle eastern delight! Middle eastern Lokma bites is a traditional middle eastern dessert made of deep-fried dough soaked in sweet syrup, creating a heavenly combination of crispy 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 at our cozy corner of middle eastern lokma bites!
WHAT ARE LOKMA BITES?
While lokma has gained popularity in Turkey, its origins actually trace back to Arabic cuisine. According to an article on Wikipedia, this delightful treat emerged in the 13th century within an Arabic cookbook under the name “luqmat al-qadi,” translating to “judge’s morsels.” Its exquisite flavor immediately captured the attention of the Ottomans, eventually becoming a cherished dessert within the palace walls before spreading across the Middle East, the Balkans, and the Caucasus.
Each region has put its own unique spin on lokma, resulting in various delicious variations. In Iraq, for example, this dessert is known as “luqaymat” and is occasionally infused with flavors like cardamom and saffron.
Across the Middle East, you might encounter lokma by different names such as “awameh” and “zalabya,” with variations in shapes and toppings, showcasing the diverse culinary landscape of the region.
HOW TO MAKE THESE DELIGHTFUL LOKMA BITES
Today, we’re thrilled to guide you through crafting your own batch of authentic lokma from scratch. Don’t worry, it’s simpler than you might think and practically foolproof! By the end of this journey, you’ll be rewarded with irresistibly sweet, pillowy-soft fried dough balls that are just waiting to be devoured. Let’s dive in and uncover the secrets to creating these delectable treats!
- Add in the dry ingredients in a mixing bowl ( flour, sugar, cornstarch, yeast, baking powder and milk powder ) . Add in 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.
- 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.
- 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.
STORAGE
If you find yourself with leftover lokma, consider storing it in an airtight container. It can be kept at room temperature for up to 4 days.
While some prefer storing lokma in sugar syrup, we find that this can make them too soft and soggy for our liking.
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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MIDDLE EASTERN LOKMA BITES
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!