Lokma

🥧Lokma Recipe from North Cyprus – Sweet Golden Delights

If you’ve ever strolled through the streets of North Cyprus during a festival or family gathering, chances are you’ve come across Lokma – irresistible bite-sized golden dough balls drenched in syrup or honey. This traditional dessert is a favourite across Cyprus, Turkey, and Greece, but the Cypriot version carries its own charm with local flavours and serving traditions.

In this post, we’ll share the authentic Lokma recipe from North Cyprus, its history, and tips for making it at home.
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❓What is Lokma?

Lokma (sometimes called “loukoumades” in Greek) are small, deep-fried dough balls that are crispy on the outside and soft and airy inside. Once fried, they are soaked in sugar syrup or drizzled with honey, and often sprinkled with cinnamon or sesame seeds. In North Cyprus, Lokma is more than a dessert – it’s a symbol of hospitality, often prepared for weddings, religious holidays, and special family occasions.
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🏛️History of Lokma in North Cyprus

Lokma has deep roots in Ottoman and Mediterranean cuisine. In Cyprus, the recipe has been passed down for generations, often made by grandmothers in large batches to serve guests. Traditionally, Lokma was given out as a gesture of generosity and charity, especially during religious festivals like Ramadan Bayram. Today, they remain a popular street food and a nostalgic homemade treat.
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🥗Ingredients for Lokma (Serves 6–8)

To make authentic North Cypriot Lokma, you’ll need:
• 2 cups plain flour
• 1 cup warm water
• 1 tsp sugar
• 1 tsp dry yeast
• ½ tsp salt
• 1 tbsp olive oil (optional, for extra flavour)
• Vegetable oil (for deep frying)

For the Syrup:
• 1 ½ cups sugar
• 1 cup water
• 1 tsp lemon juice
• Optional: 2–3 tbsp honey for extra sweetness
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👨‍🍳Step-by-Step Method

🥣 Prepare the Dough
• In a large bowl, mix yeast, sugar, and warm water. Let it sit for 10 minutes until frothy.
• Add flour, salt, and olive oil. Mix well until you get a smooth, sticky dough.
• Cover the bowl with a cloth.
• Let the dough rise in a warm place for about 1 hour, or until it doubles in size.

🫗 Make the Syrup
• While the dough is rising, prepare the syrup.
• Combine sugar and water in a saucepan and bring to a boil.
• Add lemon juice and simmer until slightly thickened. Set aside to cool.

🍳 Fry the Lokma
• Heat vegetable oil in a deep pan.
• Wet your hands or use a spoon to drop small portions of dough into the hot oil.
• Fry until golden brown, turning occasionally for even cooking.
• Remove and place on paper towels to drain excess oil.

🫗 Coat in Syrup
• While still warm, dip the fried Lokma into the cooled syrup or drizzle with honey.
• Sprinkle with cinnamon, crushed nuts, or sesame seeds if desired.
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📝Tips for Perfect Lokma

• Use warm water for the yeast – not hot, not cold.
• Make sure the oil is hot enough; otherwise, the dough will absorb too much oil.
• Fry in small batches so the dough balls cook evenly.
• Serve Lokma fresh and hot for the best texture and flavour.
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🍽️Serving Suggestions

In North Cyprus, Lokma is usually enjoyed:

• Freshly soaked in syrup at family gatherings.
• Drizzled with honey and topped with sesame for a lighter touch.
• Paired with strong Turkish coffee or Cypriot tea.
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😋Why You’ll Love This Lokma Recipe

• Authentic North Cypriot tradition – passed down through generations.
• Simple ingredients – pantry staples that anyone can use.
• Crowd-pleaser – perfect for parties, holidays, or weekend treats.
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🌸Final Thoughts

The Lokma recipe from North Cyprus captures the island’s warmth, sweetness, and love of togetherness. Crispy, golden, and syrup-soaked, these little delights are more than just a dessert – they’re a piece of Cypriot culture on a plate. Try making Lokma at home and bring a taste of North Cyprus into your kitchen.