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Lokma dessert

Today I will talk about the meaning and importance of lokma dessert for Turks.

First of all, the most important of the customs from the past to the present is the distribution of lokma after the deceased.
By distributing lokma, it is ensured that the deceased is well remembered and more good deeds are obtained. Thus, both the deceased person will be comfortable and it helps his relatives to find some peace of mind.

The second is the charity lokma because people want to do good. Lokma casting process is poured if a work that is desired to be instrumental in good deeds has emerged. For many reasons, such as the work done being fruitful, happy and healthy, charity lokma is poured.

lokma making
Ingredients
For the dough
3 cups flour
2 cups warm water (400 ml)
2 tablespoons sugar
1 pinch of salt
1 tablespoon instant yeast

For the syrup;
2.5 cups sugar
2 cups water (400 ml)
8-10 drops of lemon juice

For frying
Liquid oil

Preparation
First of all, let’s put 2.5 cups of sugar and 2 cups of water in a pot for the syrup of the dessert.
When it starts to boil, turn the heat down, let it boil like this for about 10 minutes.
Then add 8-10 drops of lemon juice, mix and boil for another 5 minutes and remove from the stove.
Mix 3 cups of flour, 1 tablespoon of instant yeast, 2 tablespoons of sugar and salt with the tip of a teaspoon in a suitable bowl.
Add 2 glasses of water to the center of the flour.
Then let’s start mixing.
When it gets a thick consistency, our dough is ready.
Cover the dough with a clean cloth and let it ferment for 45 minutes.
At the end of the time, let’s open it, let’s collect the rising dough with the help of a spoon.
Let’s turn on the stove by adding oil to a deep pan.
Dip 1 dessert spoon or teaspoon into the oil in a small bowl.
Let’s take a piece of dough in our hand and squeeze our fist.
Let’s take the dough and throw it into the slightly heated oil. 
After filling the pan with morsels, let’s mix them with a colander from time to time. 
Let’s take the pomegranate-like fried lokmas from the pan by straining them with a colander. Let’s leave them in cold syrup.
After stirring in the syrup for a few minutes, we can transfer it to the service plate.

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