Lokma

Shopping list

• 300 g plain flour

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• 200 ml warm water

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• 7 g fast-action dried yeast — 1 sachet

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• 1 tbsp caster sugar

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• 0.5 tsp salt

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• 1 l vegetable oil for deep-frying — approximately

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• 150 g honey

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• 100 ml water for syrup

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• 1 tbsp lemon juice

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• 0.5 tsp ground cinnamon — optional, for dusting

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Step by step

1. 1

   In a large mixing bowl, combine the flour, yeast, sugar and salt. Pour in the warm water and stir with a wooden spoon until you have a thick, sticky batter. Cover the bowl with a damp tea towel and leave in a warm place for 45– 60 minutes until the batter has doubled in size and is bubbly.

2. 2

   Meanwhile, make the syrup: combine honey, 100 ml water and lemon juice in a small saucepan. Bring to a simmer over medium heat, stirring until the honey dissolves. Simmer gently for 5 minutes until slightly thickened. Remove from heat and set aside.

3. 3

   Heat the vegetable oil in a deep, heavy-based pan or deep-fat fryer to 180 °C. Test by dropping in a tiny bit of batter; it should sizzle and rise immediately.

4. 4

   Using two teaspoons (one to scoop, one to push), carefully drop walnut-sized portions of batter into the hot oil. Fry 5–6 at a time, turning occasionally with a slotted spoon, for 3– 4 minutes until deep golden brown and puffed.

5. 5

   Remove the lokma with a slotted spoon and drain briefly on kitchen paper for 10 seconds.

6. 6

   While still hot, drop the lokma into the warm honey syrup. Turn gently to coat, then remove with a slotted spoon and place on a serving platter.

7. 7

   Dust lightly with ground cinnamon if desired. Serve warm, sticky and irresistible.