Lokma
Fried dough | |
Place of origin | Mesopotamia |
---|---|
Main ingredients | Yeast-leavened dough, oil, sugar syrup or honey |
Variations | Zalabiyeh |
Lokma, is a
Etymology
The Arabic word luqma (لُقْمَةٌ) (plural luqmāt), means morsel, mouthful, or bite.[5][6] The dish was known as luqmat al-qādi (لُقْمَةُ ٱلْقَاضِيِ) or "judge's morsels" in 13th century Arabic cookery books,[2] and the word luqma or loqma by itself has come to refer to it.[5] The Turkish name for the dish, lokma, is derived from the Arabic,[6] as is the Greek name loukoumádes (λουκουμάδες).[2]
History
The recipe for Luqmat al-Qadi, yeast-leavened dough boiled in oil and doused in honey or sugar syrup with
It was cooked by palace cooks in the Ottoman Empire for centuries and influenced by other countries cuisines of the former countries of the Ottoman Empire in the Balkans, Middle East, and the Caucasus.[citation needed]
Preparation
The thick and smooth yeast batter rises and has a very soft and foamy consistency. The batter is usually dropped into hot oil and fried to a golden brown color, but some are doughnut-shaped. Lokma are served with honey and, occasionally, cinnamon.[7]
Traditionally, the batter was leavened with yeast but modern variations sometimes use baking powder.[8]
Regional varieties
Arab countries
Today, in
Cyprus
The pastry is called loukoumádes (λουκουμάδες) and lokmádes (λοκμάδες) in Cypriot Greek. They are commonly served spiced with cinnamon in a honey syrup and can be sprinkled lightly with powdered sugar.
Greece
The dish called loukoumádes (λουκουμάδες) is a mainstay of Greek cooking, in particular in the south of Greece, and is a popular street food served with any combination of honey, cinnamon, walnuts and chocolate sauce.
Its original name in ancient Greek literature is "honey tokens", and, according to Callimachus, they were given as small gifts (charisioi) to the victors of the Olympic games.[12][13]
In
This term was also used by the
Pontic Greeks who migrated from the Black Sea as a result of the Lausanne Conference call them tsirichta (τσιριχτά).[16]Tsirichta are served at Pontian weddings.[17][18]
Turkey
There are different types of lokma in Turkey. Dessert lokma are made with flour, sugar, yeast and salt, fried in oil and later bathed in syrup or honey. In some regions of Turkey lokma are eaten with cheese, similar to breakfast bagels.[19][20] İzmir lokması are doughnut shaped with a hole in the middle. The spherical one is called the Palace Lokma (Turkish: Saray lokması).[citation needed] In the Güdül-Ayaş regions of Ankara, there is a type of lokma known as bırtlak.[21]
Traditionally, forty days after someone passes away, close relatives and friends of the deceased cook large quantities of lokma for neighbours and passersby. People form queues to get a plate and recite a prayer for the soul of the deceased after eating the lokma.
See also
- List of doughnuts
- Bolinho de chuva
- Kemal Pasha dessert
- Boortsog
References
- ISBN 9780544186316.
- ^ ISBN 9780191040726– via Google Books.
- ISBN 1-903018-42-0.
- ^ ISBN 9780857733412– via Google Books.
- ^ a b Kélékian, Diran (1911). Dictionnaire Turc-Français (in French). Mihran.
- ^ a b "lokma". Nişanyan Sözlük (in Turkish). Retrieved 2020-01-01.
- ^ "Greek honey balls (loukoumades)". 8 July 2010.
- ^ ISBN 978-0-7112-4528-0– via Google Books.
- ^ ISBN 978-1-61374-670-7– via Google Books.
- ISBN 978-0-19-931339-6– via Google Books.
- ^ ISBN 978-1-909808-58-4– via Google Books.
- ^ Glaros, Vicki C. (1995). "A Sweet Treat For Greek Easter". The Washington Post.
- ^ "A Foodie's Guide to Athens, Greece".
- ^ ISBN 9780544186316– via Google Books.
- ^ "Χάνουκα". Ioannina Jewish Legacy Project (in Greek). Canadian Embassy in Greece, The Jewish Museum of Greece, The City of Ioannina and the Jewish Community of Ioannina. Archived from the original on 22 September 2015. Retrieved 30 June 2015.
- ^ "Tsirichta" (in Greek). Pontos News. October 19, 2012.
- ^ "Tsirichta, the Donuts of Pontus". Trapezounta.
- ^ "Tsirichta, the Pontian Loukoumades". Lelevose. March 23, 2020.
- ^ Ayfer Tunç "Bir maniniz yoksa annemler size gelecek: 70'li Yıllarda Hayatımız" sf. 284, Yapı Kredi Yayınları (2001).
- ^ "Lokma tatlısı tarifi: İşte lokma yapılışı ve malzemeleri…". www.sozcu.com.tr. Retrieved 2021-05-11.
- ^ "Türkiyede Halk Ağzından Söz Derleme Dergisi" cilt. 1 sf. 201, Maarif Matbaası (1939).
Further reading
- A.D. Alderson and Fahir İz, The Concise Oxford Turkish Dictionary, 1959. ISBN 0-19-864109-5
- Γ. Μπαμπινιώτης (Babiniotis), Λεξικό της Νέας Ελληνικής Γλώσσας, Athens, 1998