Lokma dessert is a sweet that emerged during the Ottoman Empire. This dessert was commonly served, especially on special occasions, holidays, and weddings.
Traditionally, lokma was also distributed during charitable events and mawlids.
Its name likely comes from the Arabic word “luqma,” which means “morsel” or “mouthful,” and it is said that lokmas were first prepared in Turkey by the sultans' chefs in the palaces of the Ottoman Empire.
However, the oldest record of a similar dish has even been found in the tomb of Ramses IV.
DEEP-FRIED
In some Middle Eastern and Levantine countries, this dessert is known as “luqaimat” or “luqmat al-qadi,” which roughly translates to “the judge's mouthful.” The deep-fried balls are usually coated with date syrup, honey, or flavored syrups, while some prefer them sprinkled with various seeds.
They are also frequently flavored with saffron or cardamom. The dessert is traditionally made during the month of Ramadan and is consumed after iftar, during the breaking of the fast.
This dish is also found in some African countries under various names.
News Source: 12punto
