Lokma

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Lokma
Loukoumades.jpg
Alternative names Loukoumades, Lokma, Lokmades, Luqmat
Type Fried dough
Place of origin Greece
Variations Dough, sugar syrup or honey, cinnamon
Cookbook:Lokma  Lokma

Lokma (Turkish), loukoumades (Greek), loukmades (Cypriot) (Greek: λουκουμάδες, singular λουκουμάς, loukoumas), or luqmat al-qadi (Arabic: لقمة القاضي, Persian: بامیه bāmiyeh, see etymology below) are pastries made of deep fried dough soaked in sugar syrup or honey with cinnamon and sometimes sprinkled with sesame.

Etymology[edit]

The Turkish word lokma means 'mouthful' or 'morsel', from Arabic لقمة luqma(t).[1] A version called لقمة القاضي luqmat al-qādi (judge's mouthful) was described by al-Baghdadi in the 13th century[2] and is made in Arab countries to this day.

Regional varieties[edit]

Greece[edit]

In Greece, loukoumades are commonly spiced with cinnamon in a honey syrup and can be sprinkled lightly with powdered sugar.

In Ancient Greece, these deep fried dough balls were served to the winners of the Greek Olympics.[citation needed] The Greek poet Callimachus was the first to state that these deep fried dough balls were soaked in honey and then served to the winners as "honey tokens".[dubious ]


Other regions[edit]

The Italian struffoli is similar to loukoumades.

Various other kinds of fried dough with syrup are found in the Mediterranean, the Middle East, and South Asia, from the Italian struffoli (the most similar in preparation to loukoumades) and zeppole (more like an American cake doughnut) to the Indian and Pakistani jalebi and gulab jamun.

Perhaps the oldest documentation of a related but not identical dish is in the tomb of Ramses IV, where something more like jalebi is shown being prepared. Later, the Ancient Greek enchytoi consisted of a cheese-and-flour dough squeezed into hot fat, then covered with honey.[3]

See also[edit]

References[edit]

  1. ^ Diran Kélékian, Dictionnaire Turc-Français (Ottoman Turkish), 1911
  2. ^ Oxford Companion to Food; Charles Perry, A Baghdad Cookery Book, 2006. ISBN 1-903018-42-0.
  3. ^ Eugenia Ricotti, Prina Ricotti, Meals and Recipes from Ancient Greece, J. Paul Getty Museum, 2007, ISBN 0892368764, p. 108

Further reading[edit]

  • A.D. Alderson and Fahir İz, The Concise Oxford Turkish Dictionary, 1959. ISBN 0-19-864109-5
  • Γ. Μπαμπινιώτης (Babiniotis), Λεξικό της Νέας Ελληνικής Γλώσσας, Athens, 1998
  • Oxford Companion to Food, s.v. jalebi.