Lokma: Traditional Turkish Sweet Recipe - How to Make It in 2025

Lokma is a traditional dish in various cuisines, particularly popular in Middle Eastern and Central Asian countries. The name "lokma" comes from an Arabic word meaning "piece" or "morsel of food." This dish is also known by different names in various regions, such as "lokma" or "tulumba" in Turkey.

What is Lokma?

In Turkish cuisine, lokma is a traditional sweet, also known as "lokma" or "Turkish dessert." This dessert is often prepared from sugar, water, starch, and lemon juice. The ingredients are mixed and cooked until a thick mass is obtained. Then it is spread into molds, cooled, and cut into small cubes. The lokum is dusted with sugar or a mixture of sugar and starch powder to prevent sticking.

History of Lokma

The history of lokma has ancient roots and is connected with various cultures and religious traditions in the Middle East and Central Asia. It has also been incorporated into various cuisines through cultural exchanges and trade connections.

The history of lokma dates back to antiquity. Similar dishes made from dough and fried in oil were known in various cultures.

Nutritional Value per Serving

• Energy Value: Approximately 250-300 calories
• Protein: About 2-4g
• Fat: About 10-15g, including saturated and unsaturated fats
• Carbohydrates: About 40-50g, including sugars and fiber
• Sugar: Lokma typically contains sugar, either as part of the dough or added on top after cooking
• Cholesterol and Sodium: Amounts may vary, but lokma may contain small amounts of cholesterol and sodium
• Vitamins and Minerals: Lokma is not typically a significant source of vitamins and minerals, though it may contain trace elements

Ingredients and Preparation

• For the dough: 2 cups flour, 1 cup water, 1 tsp yeast, 1 tsp sugar, salt if needed
• For frying: Vegetable oil
• For syrup: 2 cups sugar, 1 cup water, lemon juice to taste
• Additional: Sugar for dusting

Preparation Notes

• Dough: Ensure the dough rises well and becomes soft and elastic. You may need more or less water depending on the type of flour.
• Frying: Fry the lokma in sufficient oil until golden brown on both sides. This will give them a crispy texture.
• Syrup: The syrup should be thick but not too viscous. Check the consistency by cooling a small amount on a plate.
• Careful dusting: If you are dusting the lokma with sugar, do it carefully to ensure even coverage.
• Flavor experiments: You can experiment with adding various ingredients to the dough, such as vanilla, cinnamon, or orange zest, to give the lokma additional flavors.
• Storage: Lokma is best served fresh, but if necessary, it can be stored in an airtight container for several days.