Mudah
Turkish
Menemen (Turkish Scrambled Eggs)
Sumber: Masakan rumah
20 min2260 kcal
VegetarianBebas glutenHalal🌶️
Lokma (Syrup-Soaked Fried Dough Balls)
A loose yeasted batter dropped in bubbling oil and fried into crisp, hollow little puffs, then dunked hot into cold syrup — the honeyed street sweet handed out warm from big copper pans.
Sumber
Resipi oleh Turkish home kitchens · 🏺 Tradisional · Household and neighbourhood cooking carried across Türkiye — no single author owns these dishes
Turkish · traditional dish — An ownerless traditional dish, so no individual cook is credited. The cited article documents lokma as fried dough balls soaked in syrup or honey, a sweet of Turkish and wider eastern-Mediterranean tradition. Quantities and step wording here are this book's own.
Tonton cara membuatnya · 3 video
⏱ 120 min🍽 6 hidangan🔥 260 kcal🇹🇷 Turkiye
VeganVegetarianBebas tenusuBebas kacangHalal
Langkah
Make the syrup first and chill it: boil the sugar, water and lemon juice, then simmer 10–12 minutes until lightly syrupy. Cool completely.
Whisk the flour, yeast, sugar and salt together in a bowl.
Pour in the warm water and whisk to a smooth, thick, sticky batter — looser than a dough, too sticky to knead.
Cover and leave somewhere warm for 1 hour until doubled and covered in bubbles.
Heat the oil in a deep pan to 170°C — a drop of batter should rise and sizzle golden in under a minute.
Wet your hand, take a handful of batter, and squeeze so a ball pushes up between your thumb and finger.
Scoop off each ball with a wet spoon and drop it into the oil.
Fry in batches, turning them so they colour evenly, for 3–4 minutes until deep gold and crisp — they puff and often turn themselves.
💡 Keep the oil at a steady 170°C — too hot and they brown before the inside cooks, too cool and they drink oil.
Lift out with a slotted spoon and drain briefly on paper towel.
While still hot, tip the drained lokma into the cold syrup and turn for 1 minute so they soak it up, then lift out.
Pile onto a plate and serve warm, dusted with cinnamon.
💡 Petua
- Keep your hand and spoon wet throughout — the sticky batter slides off wet surfaces instead of clinging.
- Lokma are best the day they're made, warm and just-soaked — they soften if kept.
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