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".
In the Vinony graph
Vinony's link graph records 859 inbound references to lokma, and connects out to qurabiya, Melomakarono and Rhodes.
Vinony files it under Arab desserts, Bahraini cuisine and Bosnia and Herzegovina cuisine.
Vinony links it to 26 Wikipedia language editions.
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
- Image
- Lokma Galata Bridge.JPG
Show 1 more fact
- Commons category
- Lokma
Sources (1)
via Wikidata · CC0
~6 min read
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.