Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 tsp active dry yeast
- 1/4 tsp salt
- 1/2 cup warm water
- 1 tbsp sugar
- 1/4 cup vegetable oil
- 1/2 cup honey
- 1/4 cup water
- 1 tsp lemon juice
Special equipment needed:
- Deep fryer or large pot for frying
- Candy thermometer
Step-by-step instructions:
a. In a large mixing bowl, combine flour, yeast, and salt.
b. In a separate bowl, mix warm water and sugar until sugar dissolves. Add vegetable oil and mix well.
c. Pour the wet ingredients into the dry ingredients and mix until a smooth dough forms.
d. Cover the bowl with a damp cloth and let the dough rest for 30 minutes.
e. Heat the oil in a deep fryer or large pot to 375°F.
f. Using a small cookie scoop or spoon, drop the dough into the hot oil and fry until golden brown, about 2-3 minutes per side.
g. Remove the fried dough balls (lokma) from the oil and place them on a paper towel-lined plate to drain excess oil.
h. In a small saucepan, combine honey, water, and lemon juice. Heat over medium heat until the mixture comes to a boil.
i. Reduce heat and let the syrup simmer for 5 minutes.
j. Pour the hot syrup over the fried lokma and let them soak for 5-10 minutes.
k. Serve warm and enjoy!
- Time:
Preparation time: 45 minutes
- Cooking time: 10-15 minutes
5. Temperature:
- Fryer or pot temperature: 375°F
Serving size:
- This recipe makes about 20-25 pieces of lokma.
Nutritional information:
- Calories per serving: 110
- Total fat: 4g
- Saturated fat: 0.5g
- Cholesterol: 0mg
- Sodium: 40mg
- Total carbohydrates: 19g
- Dietary fiber: 0g
- Sugars: 12g
- Protein: 1g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Instant yeast can be used instead of active dry yeast.
- Maple syrup or agave nectar can be used instead of honey.
Variations:
- Add cinnamon or nutmeg to the dough for a spiced flavor.
- Top the lokma with chopped nuts or shredded coconut before pouring the syrup.
- Use a different type of syrup, such as chocolate or caramel, for a different flavor.
Tips and tricks:
- Make sure the oil is hot enough before frying the lokma to prevent them from becoming greasy.
- Don't overcrowd the fryer or pot, as this can lower the oil temperature and affect the cooking time.
- Use a candy thermometer to monitor the oil temperature and adjust the heat as needed.
- Let the lokma soak in the syrup for at least 5 minutes to ensure they are fully coated and flavorful.
Storage instructions:
- Store leftover lokma in an airtight container at room temperature for up to 2 days.
Reheating instructions:
- To reheat the lokma, place them on a baking sheet and warm them in a 350°F oven for 5-10 minutes.
Presentation ideas:
- Serve the lokma on a platter or in a bowl with a drizzle of extra honey syrup and a sprinkle of powdered sugar.
Garnishes:
- Chopped nuts, shredded coconut, or fresh fruit can be used as garnishes.
Pairings:
- Classic lokma with honey syrup pairs well with a cup of Turkish coffee or tea.
Suggested side dishes:
- Lokma is often served as a dessert or snack on its own, but it can also be paired with fresh fruit or a scoop of ice cream.
Troubleshooting advice:
- If the dough is too sticky, add a little more flour until it becomes smooth and elastic.
- If the lokma are not cooking evenly, adjust the oil temperature or flip them more frequently.
Food safety advice:
- Be careful when working with hot oil to avoid burns or accidents.
- Make sure the dough is fully cooked before serving.
Food history:
- Lokma is a traditional Turkish dessert that is often served during Ramadan and other special occasions.
Flavor profiles:
- Classic lokma with honey syrup has a sweet and slightly tangy flavor, with a crispy exterior and soft, doughy interior.
Serving suggestions:
- Serve the lokma warm and drizzled with honey syrup for a delicious and satisfying dessert or snack.
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Region: Turkish