Ingredients Measure Amount Sugar 5 cups 1 kg Water 2 1/2 cups 600 ml Lemon juice 1 teaspoon 5 g Dry yeast 2 teaspoons 5 1/2 g Sugar 1 teaspoon 4 g Water 1/4 cup 60 ml All-purpose flour 2 1/4 cups 250 g Egg 1 medium size 50 g Salt 1/3 teaspoon 2 g Oil (absorbed during frying) 1/2 cup 100 gInstructions:
Prepare syrup and set aside. Dissolve yeast and sugar in a bowl with warm water. Add 1/4 cup of flour. Mix until smooth. Cover and let stand for 20 minutes. Add rest of flour, egg and salt blending well. Beat for 7-8 minutes forming a thick sticky batter. Cover and let rise in a warm place about 30 minutes or until doubled. Heat oil in a frying kettle or deep fat fryer. Dip teaspoon into oil. Using oiled teaspoon drop 1 teaspoonful of thick batter into beated oil. Drop as many at a time as they can be turned easily while frying. Stir and turn lokmas constantly as they rise to surface. Brown until golden. Use a slotted spoon to remove as many at a time as possible; drain. Drop into cold syrup immediately. Let stand until lokmas absorb syrup. Remove from syrup and serve.
Nutritive Value (Approx. per serving):
Energy ........: 362 cal Sodium ..........: 86 mg Protein .......: 3.7 g Vitamin A .......: 24 iu Fat ...........: 10.8 g Thiamin (Bl) ....: 0.04 mg Carbohydrate ..: 63.8 g Riboflavin (B2)..: 0.06 mg Calcium .......: 7 mg Niacin ..........: 0.46 mg Iron ..........: 0.46 mg Vitamin C .......: _ mg Phosphorus ....: 39 mg Zinc ..........: O mg Cholesterol .....: 25 mgRegional characteristics:
It originates from the courts of Sultans. Same dessert is called "Izmir Lokmasi' in Izmir. It is very much favored in this part of the country. "Lokma" means "bite".