Lokma alla Molisana (Molisan-style Lokma)

Ingredients

While the original Turkish Lokma is typically served plain or with a dusting of powdered sugar, Lokma alla Molisana incorporates the flavors and ingredients commonly found in Abruzzese and Molisan cuisine. The addition of a honey syrup infused with citrus and spices gives the dish a unique twist, enhancing its sweetness and adding a touch of warmth. This adaptation brings together the best of both Turkish and Abruzzese-Molisan culinary traditions. We alse have the original recipe for Lokma, so you can check it out.

• 250g (2 cups) all-purpose flour 250g (2 cups) all-purpose flour
• 250ml (1 cup) water 250ml (1 cup) water
• 2 tbsp granulated sugar 2 tbsp granulated sugar
• 1 tsp active dry yeast 1 tsp active dry yeast
• 1/2 tsp salt 1/2 tsp salt
• Vegetable oil, for frying Vegetable oil, for frying
• For the syrup: For the syrup:
• 250ml (1 cup) honey 250ml (1 cup) honey
• Zest of 1 lemon Zest of 1 lemon
• Zest of 1 orange Zest of 1 orange
• 1 cinnamon stick 1 cinnamon stick
• 3 cloves 3 cloves

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 1g, 0g
• Carbohydrates (total, sugars): 75g, 45g
• Protein: 5g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   In a small bowl, dissolve the yeast and sugar in warm water. Let it sit for 5 minutes until frothy.
2. 2.
   In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture. Mix until a sticky dough forms.
3. 3.
   Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for about 1 hour, or until it doubles in size.
4. 4.
   In a deep pot or fryer, heat vegetable oil to 180°C (350°F).
5. 5.
   Using a spoon or a small ice cream scoop, drop small portions of dough into the hot oil. Fry until golden brown, turning occasionally to ensure even cooking. Remove with a slotted spoon and drain on paper towels.
6. 6.
   In a separate saucepan, combine the honey, lemon zest, orange zest, cinnamon stick, and cloves. Heat over low heat until the honey is warm and fragrant. Remove from heat.
7. 7.
   Dip the fried dough balls into the warm honey syrup, ensuring they are fully coated. Allow them to soak for a few minutes before transferring to a serving platter.
8. 8.
   Serve the Lokma alla Molisana warm or at room temperature, drizzled with additional honey syrup if desired.

Treat your ingredients with care...

• Honey — Use high-quality honey for the best flavor and aroma.
• Lemon and orange zest — Make sure to wash the fruits thoroughly before zesting to remove any wax or residue.
• Cinnamon stick and cloves — These spices can be adjusted according to personal preference. If desired, you can also add a pinch of ground cinnamon or ground cloves to the syrup for extra flavor.

Tips & Tricks

• For a twist, you can add a sprinkle of finely chopped pistachios or walnuts on top of the Lokma alla Molisana before serving.
• To achieve a fluffy texture, make sure the dough rises in a warm place without any drafts.
• If you prefer a less sweet version, reduce the amount of honey in the syrup or serve the Lokma alla Molisana with a dusting of powdered sugar instead.

Serving advice

Serve the Lokma alla Molisana as a delightful dessert after a traditional Abruzzese or Molisan meal. They are best enjoyed warm or at room temperature, allowing the flavors of the honey syrup to infuse into the dough.

Presentation advice

Arrange the Lokma alla Molisana on a decorative platter, drizzled with the honey syrup and garnished with fresh citrus zest. You can also serve them in individual dessert bowls or cups for an elegant presentation.