Lokma

Lokma is a sweet, fried dough ball of Turkish origin. It is also popular in the cuisines of the former Ottoman Empire, particularly in Greece, where it is known as loukoumades. The name lokma means 'mouthful' or 'morsel', from the Arabic luqma (plural luqmāt).

Etymology[edit | edit source]

The term lokma comes from Arabic luqma (لقمة), meaning 'morsel' or 'mouthful'. The plural form is luqmāt (لقمات). In Greek, the term is loukoumades (λουκουμάδες), which is believed to have been derived from the Arabic luqma.

Description[edit | edit source]

Lokma is a sweet pastry made of leavened and deep fried dough, soaked in syrup or honey, sometimes coated with cinnamon or other ingredients. It is often served with a dusting of powdered sugar. The dough is made of flour, yeast, salt, and water or milk. The syrup is usually made from honey and lemon juice. Lokma is typically served as a dessert or a festive dish.

Regional Variations[edit | edit source]

Lokma has various names and variations across different regions. In Greece, it is known as loukoumades, and in Egypt, it is called awameh (أوامة). In the Levant, it is known as zalabia (زلابية). In Iran, it is known as bamiyeh (بامية). These variations may differ in ingredients and preparation methods.

History[edit | edit source]

The history of lokma dates back to the Ottoman Empire. It was a popular dessert in Ottoman cuisine and was often served at the imperial court. The tradition of making lokma is believed to have spread to other regions of the Middle East and the Mediterranean through the expansion of the Ottoman Empire.

See Also[edit | edit source]

Lokma Resources
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