Lokma - Turkish Sweet Dumplings

Ingredients

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 teaspoon instant yeast 1 teaspoon instant yeast
• 1 tablespoon sugar 1 tablespoon sugar
• 1 cup (240ml) warm water 1 cup (240ml) warm water
• Vegetable oil, for frying Vegetable oil, for frying
• For the syrup: For the syrup:
• 1 cup (240ml) water 1 cup (240ml) water
• 1 cup (200g) sugar 1 cup (200g) sugar
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• 1 teaspoon lemon zest 1 teaspoon lemon zest
• 1 teaspoon orange blossom water (or rose water), optional 1 teaspoon orange blossom water (or rose water), optional

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 2g, 0.3g
• Carbohydrates (total, sugars): 54g, 25g
• Protein: 5g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, instant yeast, and sugar. Gradually add the warm water while stirring until a smooth batter forms. Cover the bowl with a clean kitchen towel and let it rest for 1 hour, allowing the batter to rise.
2. 2.
   In the meantime, prepare the syrup by combining water, sugar, lemon juice, and lemon zest in a saucepan. Bring the mixture to a boil over medium heat, stirring occasionally. Once the sugar has dissolved and the syrup has slightly thickened, remove it from the heat and stir in the orange blossom water or rose water (if using). Set the syrup aside to cool.
3. 3.
   Heat vegetable oil in a deep pot or fryer to 180°C (350°F).
4. 4.
   Using a spoon or a small ice cream scoop, carefully drop small portions of the batter into the hot oil. Fry the dumplings until they turn golden brown, flipping them occasionally for even cooking. Remove the fried dumplings from the oil using a slotted spoon and transfer them to a paper towel-lined plate to drain excess oil.
5. 5.
   While the dumplings are still warm, immerse them in the cooled syrup, allowing them to soak for a few minutes. Gently stir the dumplings in the syrup to ensure they are evenly coated.
6. 6.
   Serve the lokma dumplings warm, either on their own or garnished with crushed pistachios or shredded coconut for added texture and flavor.

Treat your ingredients with care...

• Flour — Use all-purpose flour for the best results. Avoid using self-rising flour or bread flour, as they can alter the texture of the dumplings.
• Instant yeast — Make sure your yeast is fresh and active to ensure proper dough rising.
• Orange blossom water or rose water — These floral waters add a delightful aroma to the syrup. Choose one according to your preference or omit them if desired.
• Vegetable oil — Use a neutral-tasting oil with a high smoke point, such as canola or sunflower oil, for frying the dumplings.

Tips & Tricks

• For a twist, you can add a pinch of ground cinnamon or cardamom to the batter for a subtle spice flavor.
• To achieve perfectly round dumplings, dip the spoon or ice cream scoop in water before scooping the batter.
• Make sure the syrup is cooled before soaking the dumplings to prevent them from becoming too soggy.
• If you prefer a less sweet version, reduce the amount of sugar in the syrup according to your taste.
• Leftover lokma can be stored in an airtight container at room temperature for up to 2 days. Reheat them in the oven for a few minutes before serving.

Serving advice

Serve the lokma dumplings warm as a delightful dessert or a sweet snack. They are best enjoyed fresh, allowing the syrup to infuse every bite. Consider serving them with a cup of Turkish tea or coffee for a complete Turkish culinary experience.

Presentation advice

Arrange the lokma dumplings on a serving platter, drizzling any remaining syrup over them. For an elegant touch, sprinkle crushed pistachios or shredded coconut on top. You can also serve them in individual paper cups or on skewers for a fun and portable treat.