Lokma
Lokma ( Turkish ) or Loukoumades ( Greek λουκουμάδες ) is a dessert that is known in Arabic, Greek, Albanian, Persian and Turkish cuisines. Loukoumades are dough balls that are prepared in Greece from a special yeast dough with added cinnamon and then deep-fried in fat . In Turkish , the balls are called "Lokma", which translates as "Happen", but usually not as much cinnamon is used here as in the Greek variant. To serve, they are soaked in sugar syrup or honey and sprinkled with cinnamon . They are then eaten with a fork. Another option is to stick the dough balls like souvlaki on a wooden skewer. They can then be eaten out of hand without additional cutlery.
Known more as a dessert in most countries, loukoumades are already consumed for breakfast or as a snack in Greece.
etymology
The Turkish word lokma means 'a mouthful' or 'bite'. It is believed that Lokma is related to the Arabic لقمة luqma (t) . A variant, called لقمة القاضي luqmat al-qadi (“The mouthful of the judge”), was described by al-Baghdadi in the 13th century and is still prepared in Arab countries today. The Greek word λουκουμάς ( loukoumas , "donut") is derived from the Turkish lokma . Since the balls are hardly ever eaten individually, the dish is referred to as the plural "Loukoumades".
swell
- ↑ Diran Kelekian, Dictionnaire Turc-Français (Ottoman Turkish), 1911
- ↑ Oxford Companion to Food ; Charles Perry, A Baghdad Cookery Book , 2006. ISBN 1-903018-42-0 .