Lokma

What is Lokma?

Lokma are small pieces of dough, leavened with yeast, that are fried in oil until crisp and golden. After cooking, they are soaked in a sweet syrup or honey, and sometimes finished with a dusting of cinnamon or a sprinkle of nuts. The texture is light and airy inside, with a crisp outer layer. Lokma are often round, but in some places they may be shaped like small rings. Their flavor is sweet and fragrant, especially when honey or spiced syrup is used.

Where does Lokma come from?

Lokma traces its roots to the medieval Arab world, where it was called luqmat al-qādi, meaning 'judge's morsels.' The treat appears in 13th-century cookbooks and is mentioned in stories like The Thousand and One Nights. Over time, the dish spread through the Arab and Ottoman empires, reaching Greece, Turkey, and beyond. In Greece, similar sweets called enkrides were eaten in ancient times, and loukoumades are still popular today. Lokma's name and form have changed across regions, but its essence as a sweet fried dough has remained.

How is Lokma made?

To make lokma, a batter is prepared using flour, yeast, and water, left to rise until it becomes light and airy. The dough is then dropped by spoonfuls or shaped into balls or rings and fried in hot oil until they turn golden. Once cooked, the pieces are removed from the oil and immediately soaked in a syrup made from sugar or honey, sometimes flavored with rosewater or spices. Some versions are finished with cinnamon or chopped nuts.

How and when is Lokma eaten?

Lokma is enjoyed as a snack or dessert, often with tea or coffee. In Greece and Cyprus, it is a common street food, served with honey, cinnamon, or chocolate. In Turkey, lokma is sometimes shared at gatherings to mark religious occasions or as an offering after a bereavement, with people queuing to receive a portion and say a prayer. Lokma is also made for Ramadan, Hanukkah, and Epiphany, reflecting its presence in Muslim, Jewish, and Christian traditions.

Kinds of Lokma

Across the Middle East and Mediterranean, lokma appears under different names and forms. In Turkey, İzmir lokması has a hole in the center, while palace lokma is round. In Iraq and the Gulf, versions may be flavored with cardamom or saffron. Greek loukoumades are often topped with walnuts or chocolate. The Romaniote Jews call their version zvingoi, made for Hanukkah, and Pontic Greeks have tsirichta, served at weddings.

What Lokma means

Lokma holds a special place in many cultures, tied to both celebration and remembrance. In Turkey, it is customary to distribute lokma to neighbors and strangers after a death, as a gesture of charity and remembrance. In Greece, it is linked to ancient festivals and Orthodox fasting. Lokma is also part of religious observances for Muslims, Christians, and Jews, showing its wide cultural reach. Its simple ingredients and sweet taste have made it a lasting favorite.

When Lokma is on the table

Questions people ask about Lokma

Good reading and sources

• Lokma on WikipediaEncyclopedia
• More photos on Wikimedia CommonsPhotos
• Wikidata recordOpen data