Lokma are Turkish bite-sized fried meatballs that can be dipped in cinnamon sugar, sugar syrup, or honey and cinnamon. They are also popular in other Mediterranean countries, with variations in preparation and serving. The Greek version, loukoumades, is dipped in honey and may have nuts sprinkled on top. The dough for lokma typically uses yeast, while Italian zeppole do not. They are often sold by street vendors or made at home and are a common food at festivals. Spices like cloves and cinnamon can be added to the dough, or they can be coated in spiced honey or sugar syrup.
Lokma is the Turkish name for bite-sized fried meatballs, which can be dipped in cinnamon sugar or sugar syrup or honey and cinnamon. This type of treat is popular in a number of Mediterranean countries, although each country has its own variation on how the dish is prepared and served. You may also hear lokma called lokum, the singular version, which is somewhat confusing. Turkish delight is also sometimes called lokum. The Greeks, who also love the dish, call each pie a loukoumades, and the dessert is related to the Italian sphinx or zeppola and the Mediterranean Jewish dish, zvingoi.
There are some differences in the recipes for lokma. One of the main differences between the Turkish and Greek versions, and the Italian-made sphinx or zeppola, is that the dough prepared for this dish tends to use yeast. Zeppole don’t use yeast and are usually filled with sweetened ricotta, jam or custard.
In Turkey, lokma are sold by street vendors or in shops, where making them can be a somewhat automated process, or they are made at home. In some parts of the country it is traditional to serve lokma at funerals, especially for the poor. Other areas produce them and serve them to neighbors if they have something to celebrate. They are also a common food at festivals.
The Greek version of the dessert, loukoumades, is served a little differently. Instead of being dipped in cinnamon sugar, loukoumas (plural form) are dipped in honey. You may find lokma made like this in Türkiye as well. It really depends on the person who is creating them. Loukoumas might also have nuts sprinkled on top which is not typical of the Turkish version. Dipping the fried cakes in honey makes the dessert a little messier to eat, but aficionados of loukoumas or lokma prepared this way will tell you a little mess is worth it.
For those who are used to frying, these cakes can be easy to prepare. They require a very short cooking time and you can vary the toppings as you like. Typically you should aim to make each bite-sized ball round with no more than about a tablespoon of dough. The Turkish translation of the word lokma is full of words. Making cakes too big can make them too greasy and increase cooking times. A common staple for Americans preparing the dish are donut holes, which are about the same size.
You can add spices to the dough. In Turkey, cloves and cinnamon in the dough are common, and sometimes even chopped pieces of Turkish Delight. Alternatively, leave the dough plain and wait to roll each cake in spiced honey or sugar syrup. The simplest method is to fry the pies, then place them in a bag with cinnamon sugar, giving them a good shake so each pie is thoroughly coated.
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