Turkish Lokma.

Turkish Lokma.

Turkish Lokma.

Crispy oriental sweet for a penny. Lokma is very simple, tasty and inexpensive.
Lukumades is a sweet dish in Greek, Turkish, Persian and Arabian cuisines. They are small donuts made from yeast dough, which are then deep-fried.

The Turkish version of the donuts is called Lokma and this sweet is usually served for dessert, but in Greece such balls are often served for breakfast or as a snack.

Ingredients:

Warm water - 500 ml
Flour - 500 g
Yeast - 1 tsp.
Salt - 1 tsp.
Sugar - 1 tbsp. l

Syrup:
Sugar - 400 g
Water - 500 ml
Lemon juice - 1 tbsp. l
Oil - for frying

Turkish Lokma.

Cooking:

1. Pour 500 ml of warm water into a deep bowl, add 1 tsp. salt, 1 tbsp. l sugar and 1 tsp. yeast. Stir well to dissolve the salt and sugar. Pour 500 grams of flour and mix well again. Cover and put in a warm place for 30 minutes.

2. In the meantime, prepare the syrup. Pour 400 grams of sugar into a stewpan, pour 500 ml of water and turn on a high heat. Stir until sugar dissolves. As soon as the first bubbles appear, add 1 tablespoon of lemon juice and cook over medium heat for about 15 minutes until thickened. Then remove from heat and let cool.

3. Transfer the dough to a pastry bag. In a casserole, heat the oil and gradually lowering it, cut it off with scissors. It should be balls. Fry until golden brown.

4. After frying, transfer all the balls to syrup, hold there briefly and put in a plate with a slide. Sprinkle with pistachio flour on top.

Turkish Lokma.

 

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