Lokma is a Turkish doughnut made from fried yeast dough and soaked in syrup.
The dough is portioned into small pieces, fried until golden, and covered with sweet syrup. Modern versions may also include cinnamon, chocolate, or other toppings, but the syrup-soaked form is the traditional reference point.
Lokma is served in Turkey at homes, bakeries, festivals, and commemorative events. In particular, it has a long association with charitable distribution after religious or family occasions.
Lokma belongs to a broader regional family of fried dough sweets. Greek loukoumades and Arabic luqmat al-qadi are closely related foods, but “lokma” is the Turkish name. The word itself is connected with the Arabic term for a morsel or mouthful.