A traditional dessert made by frying small balls of yeast dough until crisp on the outside and soft inside, then dipping them in syrup while hot. A favorite treat for gatherings and special occasions.
Dissolve the yeast and sugar in lukewarm water. Add the flour and salt, then stir until you have a smooth, sticky dough. Cover and leave it in a warm place until doubled in size.
Bring the sugar and water to a boil and add the lemon juice. Boil for a few more minutes, then remove from the heat and leave to cool.
With wet hands, pinch off small pieces of dough and drop them into hot oil over medium heat. Fry until golden on all sides.
Immediately place the hot lokma in the cold syrup and let them soak for a few minutes. Drain and transfer to a serving plate.
Allergen: contains wheat flour (gluten). Important: Let the dough rise in a warm place for at least 1 hour. If you shorten this time, the lokma may not puff up enough.
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