Fluffy Turkish Lokma with Rosewater Syrup
Turkish Lokma are delightful fried dough balls soaked in a fragrant, sweet syrup. These bite-sized treats are perfect for any occasion.
Preparation
Get these tasks done before you start cooking.
Preparing the Dough
- 1
Dissolve yeast
In a small bowl, dissolve yeast and sugar in warm water. Let it stand for about 10 minutes until frothy.
- 2
Form dough
In a large bowl, combine the flour and salt. Pour in the yeast mixture and mix until a soft dough forms. Cover and let it rise in a warm place for 1 hour, or until doubled in size.
Making the Rosewater Syrup
- 1
Boil syrup
In a saucepan, combine sugar, water, and lemon juice. Bring to a boil over medium heat.
- 2
Simmer and finish
Reduce heat and simmer for 10 minutes. Remove from heat and stir in rosewater. Let it cool completely.
Tip: Do not add rosewater to boiling syrup to prevent loss of aroma.
How to Make Fluffy Turkish Lokma with Rosewater Syrup
Total time: 2 h · Yields 4 servings
- 1
Frying the Lokma
Roll small portions of the dough into balls. Deep-fry in batches, turning until golden brown on all sides, about 3-4 minutes.
- 2
Soaking in Syrup
Remove fried balls and immediately soak them in the cooled syrup for 1-2 minutes.
- 3
Draining
Transfer soaked lokma to a wire rack to drain excess syrup.
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