lokma
Sign in to saveAlso known as loqmat al qadi, lokma tatlısı, loukoumades, luqmat al-qadi, luqaimat, lokma fritter, loukmades, loukoumas
Lokma is a dessert made of leavened and deep-fried dough balls, soaked in syrup or honey, sometimes coated with cinnamon or other ingredients. The dish was described as early as the 13th century by al-Baghdadi as luqmat al-qādi (), "judge's morsels".
Key facts
- Food.name
- Lokma
- Food.image
- Sam'dan lokma tatlisi.jpg
- Food.image_size
- 250px
- Food.alternate_name
- Loukoumas, loukoumades, luqma crispella
- Food.country
- Mesopotamia
- Food.type
- Fried dough
- Food.main_ingredient
- Yeast-leavened dough, oil, sugar syrup or honey
- Food.variations
- Zalabiyeh Owaymat Enkrides
via Wikipedia infobox
Wikidata facts
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- Commons category
- Lokma
Sources (1)
via Wikidata · CC0
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Encyclopedic overview
11 sectionsContents
- Etymology
- History
- Preparation
- Regional varieties
- Arab countries
- Cyprus
- Greece
- Turkey
- See also
- References
- Further reading
Lokma is a dessert made of leavened and deep-fried dough balls, soaked in syrup or honey, sometimes coated with cinnamon or other ingredients. The dish was described as early as the 13th century by al-Baghdadi as luqmat al-qādi (), "judge's morsels".
==Etymology== The Arabic word () (plural ), means morsel, mouthful, or bite. The dish was known as () or "judge's morsels" in 13th-century Arabic cookery books, and the word luqma or loqma by itself has come to refer to it. The Turkish name for the dish, , is derived from the Arabic, as is the Greek name ().
Excerpted from Wikipedia’s “lokma” article, available under the CC BY-SA 4.0 licence.