A traditional dessert with a crispy exterior and soft interior, prepared by frying yeasted dough in small balls and dipping them in syrup while hot. It's one of the beloved treats for group gatherings and special occasions.
Dissolve the yeast and sugar in warm water, add the flour and salt, and mix until you get a smooth, sticky dough. Cover and let rise in a warm place until doubled in size.
Boil the sugar and water and add the lemon juice; after boiling for a few minutes, remove from the heat and let cool.
With wet hands, pinch off small pieces of dough and drop into hot medium-heat oil; fry until golden on all sides.
Drop the hot lokma immediately into the cold syrup and let sit for a few minutes, then drain and transfer to a serving plate.
Allergen: contains wheat flour (gluten). Important: The dough needs to rest in a warm place for at least an hour to rise; shortening this time keeps the lokma from puffing up enough.
Don't drop too many balls into the oil at once while frying the lokma; if the oil's temperature drops, the lokma will absorb oil and become heavy.
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