Lokma, a beloved street dessert, is made by deep-frying small round pieces of yeasted dough in hot oil and dipping them in warm syrup while still hot. Crisp outside and light inside, it stays fresh for a long time even after cooling.
Add the fresh yeast and sugar to lukewarm water, cover, and let it foam for 10 minutes.
Add the flour and salt and mix by hand into a soft, pourable dough; cover and let rise in a warm place for 45 minutes.
Boil the sugar and water, add the lemon juice, boil for another 5 minutes, then set aside to cool.
Wetting your hands, pinch off walnut-sized pieces of dough and drop them into hot oil, frying until golden brown.
Dip the hot fried lokma into the cold syrup and let them soak up the syrup thoroughly.
Important: Wet your hands generously while shaping the dough by hand, or it will stick and won't form a smooth ball. Allergens: contains wheat (gluten).
Dropping the lokma into the syrup right after frying while still hot lets them absorb the syrup much better and keeps their texture softer.
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