Lokma

Ingredients:

• 1 cup all-purpose flour
• 1 teaspoon active dry yeast
• 1 cup warm water
• Pinch of salt
• Vegetable oil for frying
• For the syrup:
  • 1 cup granulated sugar
  • 1 cup water
  • Juice of half a lemon
  • Optional: ground cinnamon or powdered sugar for dusting

Instructions:

1. In a small bowl, dissolve the yeast in warm water and let it sit for about 5 minutes until it becomes frothy.

2. In a large mixing bowl, sift the flour and add a pinch of salt. Gradually pour in the yeast mixture while stirring continuously until a smooth batter forms.

3. Cover the bowl with a clean kitchen towel or plastic wrap and let the batter rest in a warm place for about 1 hour, allowing it to rise and double in size.

4. While the batter is resting, prepare the syrup. In a saucepan, combine the granulated sugar, water, and lemon juice. Bring the mixture to a boil over medium heat, then reduce the heat and let it simmer for about 10 minutes until it thickens slightly. Remove from heat and set aside to cool.

5. Once the batter has risen, heat vegetable oil in a deep fryer or a large pot to 350°F (175°C).

6. Using a spoon or a small ice cream scoop, carefully drop small portions of the batter into the hot oil. Fry the lokma in batches, making sure not to overcrowd the pot, until they are golden brown and crispy on the outside, and cooked through on the inside, about 2-3 minutes per side.

7. Using a slotted spoon, remove the fried lokma from the oil and transfer them to a plate lined with paper towels to drain any excess oil.

8. While the lokma are still warm, dip them into the cooled syrup, coating them evenly. Allow them to soak in the syrup for a few seconds, then transfer them to a serving platter.

9. Optional: Dust the lokma with ground cinnamon or powdered sugar before serving for extra flavor and decoration.

10. Serve the lokma warm and enjoy the delicious, syrupy treat!