Lokma is a dessert of leavened, deep-fried dough balls soaked in sugar syrup or honey, its name derived from an Arabic word meaning morsel or mouthful. The yeast-leavened batter is dropped into hot oil and fried until golden, with roots documented in 13th-century Arab cookbooks describing similar fried morsels, and it spread through the Arab and Ottoman empires across the Mediterranean and Middle East. Today it appears under different names in different countries, called loukoumades in Greece and Cyprus and lugaimat in the Gulf states, and is traditionally served during Ramadan and other religious occasions. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/
Facts
Origin Period, From (Year) Origin Region Origin Region Origin Region Origin Region Origin Region FAQs
Is lokma a funeral food?
Not necessarily. The Revealer says it is less certain whether lokma was served to commemorate a death. It quotes food historian Mary Işın as saying that lokma for funerals in Istanbul is a new phenomenon, although it seems to have been known in the 19th century.
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Source Lokma (Wikipedia)
Also in Geography Atlas: where this subject originated.
Source Lokma (Wikipedia)
Also in Geography Atlas: where this subject originated.
Source Lokma (Wikipedia)
Also in Geography Atlas: where this subject originated.
Source Lokma (Wikipedia)
Also in Geography Atlas: where this subject originated.
Source Lokma (Wikipedia)
Sources
1. Lokma (Wikipedia)
entity description (course)
Lokma (derived from the 13th century Arab dessert luqmat al-qādi) is a dessert made of leavened and deep-fried dough balls, soaked in syrup or honey, and sometimes coated with cinnamon or other ingredients. The dish was described as early as the 13th century by al-Baghdadi as luqmat al-qādi (لُقْمَةُ ٱلْقَاضِيِ), "judge's morsels". The Arabic word luqma (لُقْمَةٌ) (plural luqmāt), means morsel, mouthful, or bite.
Uses Ingredient: Honey, infobox main_ingredient field
Yeast-leavened dough, oil, sugar syrup or honey
Expresses Tradition: Lenten Fasting Foods, Article body
This treat continued to be popular in the Byzantine era, particularly during Lent, as the absence of dairy or meat meant that it met the requirements of Orthodox fasting (Greek: νήστεις, nēsteis).
Expresses Tradition: Ramadan and Eid Feasting Traditions, Article body
They are traditionally included in times of religious observances; for example in the Levant by Muslims at Ramadan, Jews at Hanukkah, and Christians at Epiphany alike.
Expresses Tradition: Passover and Jewish Holiday Foods, Article body
They are traditionally included in times of religious observances; for example in the Levant by Muslims at Ramadan, Jews at Hanukkah, and Christians at Epiphany alike.
Expresses Tradition: Wedding Feast Traditions, Article body
Pontic Greeks who migrated from the Black Sea as a result of the Lausanne Conference call them tsirichta (τσιριχτά).Tsirichta are served at Pontian weddings.
View the Source2. Lokma (Wikipedia)
Quote
== The recipe for luqmat al-qadi, yeast-leavened dough boiled in oil and doused in honey or sugar syrup with rosewater, dates back to at least the early medieval period and the 13th-century Abbasid Caliphate, where it is mentioned in several known cookery books of the time.
3. Lokma (Wikidata)
P495 (country of origin): Iraq
Iraq
P495 (country of origin): Turkey
Turkey
P495 (country of origin): Greece
Greece
P495 (country of origin): Syria
Syria
P495 (country of origin): Egypt
Egypt
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