Lokma

Lokma is a small ball of yeast dough, fried until golden and soaked in sugar syrup. It is a classic Turkish dessert that is sold at street stalls and bakeries, and it is also handed out in small paper cups at funerals and festivals. Sharing lokma with others is part of the custom, and the dessert is kept simple so that it can be made in quantity.

What it really is

Flour, water, salt and yeast are mixed into a soft dough and left to rise. The dough is shaped into small balls and dropped into hot frying oil, where it puffs and turns golden. The fried balls are then lifted out and soaked in a thick sugar syrup while they are still hot, so the syrup soaks into the centre. The result has a crisp, slightly chewy outside and a soft, syrup-filled inside.

Lokma is a fried dough, not a cake. The dough is light and yeasted, and the flavour comes from the syrup. A good lokma is crisp outside and does not turn soggy, even after it has soaked.

How it's served

• Warm or at room temperature, on a plate or in a small paper cup, with a little syrup dripping from each ball.
• In small portions, usually several pieces to a serving.
• Often given out at events, so it is shared rather than served as a single plated dessert.

How to write it on the menu

• Name it as fried yeast dough balls soaked in sugar syrup, so guests know the texture before they order.
• Flag wheat, since the dough is made with wheat flour.
• Say that the classic recipe is vegan, with no dairy or egg, and that the dough is fried in vegetable oil.
• Serve it fresh, and say that it is best eaten soon after frying, while the outside is still crisp.