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Turkish Lokma

My take on Lokma (the three dumplings on the front of the plate) is probably not the most authentic style, but it worked for me. Please see the original page if you want more information on what Lokma is.

Syrup:

2 cups Sugar (400g)
2 cups Water (500ml)
1 tbsp Lemon Juice
Cinnamon Bark / Stick (my own addition, and very yummy in my opinion)

- Put the sugar, water and cinnamon in a pot, heat until the water boils, and simmer on a low heat for 15 minutes.

- Add the lemon juice and simmer a further 5 minutes.

- Cool down, and fridge overnight.  The syrup is best when ice cold (like the South African Koeksuster)

Dough:

1 cup Lukewarm Water (250ml)
1 tbsp Sugar
10 g Packet of Instant Yeast
2 cups Flour (240g)
1 Egg

- Mix the water, sugar and yeast in a bowl.  Remember to use a normal whisk as mentioned on the blog entry of this recipe's introduction.

- Sieve flour, and add with the egg to the water/yeast/sugar.  Whisk smooth and let the dough stand for an hour.

- Heat the oil, and get ready to fry.  I used 2 teaspoons dipped in oil to make the little dumplings, but apparently, the traditional way is to squeeze the dough in your hand to form a little ball between your thumb and forefinger, and with 1 teaspoon dipped in oil, scoop up the ball and drop it in the oil.

- When all the dough balls are fried (or at least, that which you're serving) dump them back in the oil to heat up again, and plonk them all in the ice cold syrup.  Let them absorb as much syrup as you'd like.

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