30 DAYS, 30 DISHES – DAY 3: LOKMA


Lokma are balls of dough, deep fried then covered in sweet, sticky syrup, best served while hot or warm.

Crispy on the outside but soft in the middle, when you bite into them they are slightly chewy, they are similar to donuts, but less cakey.

Lokma is often made in large batches and is a popular choice of food at celebrations or festivals, given out for free by families to all the local people during weddings, henna nights, openings of new shops/restaurants and even during sünnet (circumcision celebrations) and funerals (a certain amount of days after someone dies, their family arranges to serve food to local people).

When we were down in Ölüdeniz in April, there was a parade and celebration marking the official start of the summer season and they were cooking fresh batches of Lokma in the street and handing them out to everyone passing by. Wherever you find a stall giving them away, you can be sure there will be a huge line of people waiting!

Delicious, sticky, gooey, crispy… and full of sugar!

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2 comments

  1. Yum! Funny, the only place I’ve eaten this is in Kusadasi.

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