Lokma: Buñuelos fritos bañados en almíbar
Estos bocados dorados y bañados en almíbar son un verdadero placer. El lokma, un postre frito mediterráneo y de Oriente Medio, se empapa en miel o almíbar dulce y se suele disfrutar en puestos callejeros y ocasiones especiales como bodas, añadiendo un toque dulce a las celebraciones.
- 1 ½ cups all-purpose flour
- 1 cup warm water
- 1 tbsp sugar
- ¼ tsp salt
- ½ tbsp instant yeast
- 1 ½ cups sugar
- 1 cup water
- a few drops of lemon juice
- vegetable oil
- Combine the sugar and water in a saucepan, stir well, and bring to the boil over medium heat.
- Once boiling, reduce the heat and simmer for about 5 minutes. Add the lemon juice and simmer for an additional 5 minutes.
- Remove the syrup from the heat and set it aside to cool completely.
- In a large mixing bowl, combine the flour, yeast, sugar, and salt.
- Gradually pour in the warm water, stirring with a whisk until the mixture forms a sticky dough.
- Cover the bowl with plastic wrap and then with a clean cloth. Let the dough rest for 45 minutes or until it doubles in size.
- Heat the vegetable oil in a deep pan over medium heat.
- Prepare a small bowl of oil for handling the dough. Lightly coat a teaspoon and your hand with oil to prevent sticking.
- Scoop a small amount of dough in your hand, squeeze a ball of dough out between your thumb and index finger, and scoop it off with the oiled teaspoon. Drop the dough ball into the hot oil. Repeat with the remaining dough.
- Fry the lokma until golden brown on all sides. Use a slotted spoon to transfer them from the oil to a plate lined with paper towels to drain excess oil briefly.
- While still warm, transfer the fried lokma to the cooled syrup. Let them soak for a few minutes to absorb the sweetness fully.Remove the lokma from the syrup and place them on a serving plate.
- Serve them warm or cold. For an extra touch, garnish with chopped nuts or shredded coconut if desired. Enjoy your Lokma!
These golden, syrup-soaked bites are a true indulgence. Lokma, a Mediterranean & Middle Eastern fried dessert, is soaked in honey or sweet syrup and is often enjoyed at street stalls and special occasions like weddings, adding a sweet touch to the festivities.
While they’re irresistible when fresh and warm straight from the fryer, they also hold up beautifully for later. Served cold, they pair perfectly with a scoop of creamy ice cream for an extra treat.
Before reading the recipe check out these important notes on making delicious Lokma:
- Syrup Consistency: Achieving the right consistency for the syrup is essential for coating the lokma evenly. Simmer the sugar and water mixture until slightly thickened. Adding lemon juice prevents crystallization and keeps the syrup smooth.
- Warm Water for Dough: Use warm (not hot) water for the dough to activate the yeast without killing it.
- Frying Temperature: Maintain the oil at around 320°F (160°C) to ensure even cooking. Adjust the heat as needed to avoid burning.
- Oil for Handling Dough: Lightly oiling your hands and the teaspoon makes it easier to shape the lokma and keeps the process mess-free.
- Serving Suggestions: Lokma can be served with ice cream, a drizzle of chocolate, or a sprinkle of cinnamon for variety.
Enjoy this delicious traditional lokma recipe by Turkish Chef Feyza Kirmaci.