Lokma (Syrup-Soaked Fried Dough Balls)

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.