The Turkish fried dough balls soaked in syrup that are often served during Ramadan are lokma.
Lokma is made from a leavened dough that is shaped into small pieces, deep-fried, and then soaked in sugar syrup or honey. The finished pieces are crisp or slightly firm outside while remaining airy inside. Cinnamon or other toppings may be added in some versions.
The dessert is closely associated with the cuisines of the former Ottoman world and has many regional relatives. Its name comes from the Arabic luqma, meaning “morsel” or “bite.” An early description appears in a 13th-century Baghdad cookbook, where a related sweet was called luqmat al-qādi, or “judge’s morsels.”
Lokma is frequently prepared for religious occasions, community gatherings, and Ramadan celebrations. It is sometimes confused with tulumba, another syrup-soaked fried dessert, but tulumba is usually extruded into ridged, elongated pieces. Şekerpare is baked rather than fried, while baklava is made from layered pastry and nuts.