By eatmundo · July 5, 2026
🇹🇷AI-generated imageSame ingredients, elsewhere in the world
12 matchesDishes from other countries' kitchens, made from the same core ingredients as Sweet Turkish Doughnuts (Lokma). The percentage is the share of ingredients the two recipes have in common.
Granita di Limone (Sicilian Lemon Granita)In Italy · same ingredients80%
Sussex Pond PuddingIn the United Kingdom · same ingredients67%
Sorbetto al LimoneIn Italy · same ingredients67%
Lokma are delightful, bite-sized Turkish doughnuts, golden-fried to perfection and then steeped in a fragrant, sweet syrup. These airy, crispy treats, with their soft interior, are a cherished dessert or street food, often enjoyed with a sprinkle of cinnamon or pistachios. They offer a wonderfully satisfying burst of sweetness with every bite.
According to eatmundo's ingredient comparison, the closest dish to Sweet Turkish Doughnuts from another cuisine is Granita di Limone (Italy): the two share 80% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Prepare the syrup first: In a saucepan, combine 400 g of granulated sugar, 360 ml of water, and 1 slice of lemon. Bring to a boil, then reduce heat and simmer for 10-12 minutes until slightly thickened. Remove the lemon slice and let the syrup cool completely; it needs to be cold when the hot lokma are added.
- 2
For the dough: In a large mixing bowl, dissolve 1 teaspoon of active dry yeast and 1 teaspoon of granulated sugar in 240 ml of warm water (around 40°C/105°F). Let it sit for 5-10 minutes until foamy, indicating the yeast is active.
- 3
Add 250 g of all-purpose flour and 1/2 teaspoon of salt to the yeast mixture. Mix with a spoon or your hands until a sticky, shaggy dough forms. It should be softer than bread dough; don't worry if it seems too wet.
- 4
Cover the bowl with plastic wrap or a damp cloth and let the dough rise in a warm place for 45-60 minutes, or until it has doubled in size and looks bubbly. This fermentation is key for texture and lightness.
- 5
Heat 1 litre of vegetable oil (like sunflower or canola) in a deep pot or Dutch oven to 175°C (350°F). Keep a bowl of water nearby to dip your spoon in; this prevents the dough from sticking.
- 6
Using a small spoon (or your hand to squeeze small balls between thumb and forefinger), carefully drop small portions of the dough into the hot oil. Don't overcrowd the pot; fry in batches to maintain oil temperature.
- 7
Fry the lokma, turning them occasionally with a slotted spoon, for 3-5 minutes per batch until they are uniformly golden brown and puffed up. Their surface should be crisp and evenly colored.
- 8
Using the slotted spoon, immediately transfer the hot, fried lokma directly into the cooled syrup. Let them soak for 1-2 minutes, turning gently to ensure they are fully coated. Avoid over-soaking, which can make them soggy.
- 9
Remove the syrupy lokma from the pot, letting excess syrup drip off, and arrange them on a serving plate. Serve warm, optionally sprinkled with ground cinnamon or finely chopped pistachios for an extra touch.
Frequently Asked Questions
What is Lokma?
Lokma is a Turkish dessert consisting of deep-fried dough balls soaked in sugar syrup. This confectionery is typically served at social gatherings, festivals, or as a street food snack.
What should the consistency of the Lokma dough be, and how do I know it has proofed enough?
The dough should be a thick, sticky batter, similar to pancake batter but a bit thicker. It has proofed sufficiently when it doubles in size and shows small bubbles on the surface, usually taking 45-60 minutes in a warm place.
What is the ideal oil temperature for frying Lokma, and how can I achieve a perfectly crispy exterior with a soft interior?
Fry Lokma in oil heated to 350°F (175°C). Fry them in batches, turning occasionally, for 3-5 minutes until uniformly golden brown, puffed up and crisp.
How thick should the sugar syrup be for Lokma, and when should the doughnuts be dipped into it?
The syrup should be medium-thick, not overly watery or too much like caramel; it should coat a spoon lightly. Immediately dip the hot fried Lokma into the cooled syrup, allowing them to soak for a minute or two to absorb the sweetness.
Why do my Lokma sometimes turn out soggy or soft instead of crispy?
Sogginess often results from not frying at a high enough temperature or overcrowding the pan, which lowers the oil temperature. Ensure your oil is hot and fry in batches.
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