A Light Dessert Without Eggs: The Science of Lokma

The appeal of this dessert lies in the sharp contrast between searingly hot dough and ice-cold syrup. This temperature shock ensures a porous, moist interior paired with a crisp outer crust. Ingredients For the Syrup Sugar: 200 g Water: 120 ml Lemon juice: 15 ml For the Dough Wheat flour: 240 g Sugar: 100 g Dry yeast: 6 g Salt: 3 g Water: 250 ml (approximately 36 °C / 96.8 °F) For Frying and Garnish Refined vegetable oil: to taste Pistachios: to taste Preparation Step 1. Prepare the syrup by combining 200 g of sugar, 120 ml of water, and lemon juice in a saucepan. Bring to a boil over medium-low heat and simmer for 10 minutes. Allow the syrup to cool completely. Step 2. Sift the flour into a deep bowl and mix in the salt, 100 g of sugar, and dry yeast. Pour in 250 ml of warm water (around 36 °C) and stir thoroughly until the mixture reaches the consistency of a thick batter.