Lokma

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/