Lokma: Difference between revisions
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Various other kinds of [[Fried dough foods|fried dough with syrup]] are found in the [[Mediterranean]], [[Middle East]], and [[South Asia]], from the [[Italian cuisine|Italian]] [[zeppole]] to the [[Indian cuisine|Indian]] [[jalebi]] and [[gulab jamun]]. |
Various other kinds of [[Fried dough foods|fried dough with syrup]] are found in the [[Mediterranean]], [[Middle East]], and [[South Asia]], from the [[Italian cuisine|Italian]] [[zeppole]] to the [[Indian cuisine|Indian]] [[jalebi]] and [[gulab jamun]]. |
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The ancient Greek poet [[Callimachus]] tells us that one of the earliest prizes awarded to the winners were what is commonly translated as “honey tokens” (χαρίσιοι in Gk.), which were essentially fried balls of dough covered in honey. These were offered to the victorious athletes in a highly ritualized ceremony along with the [[kotinos]] wreath. Callimachus’ reference to these “honey tokens” is the earliest mention of any kind of pastry in European literature. Today, the “honey tokens” of Callimachus are known as Loukoumades (pronounced ‘loo-koo-MAH-thess) and can be found throughout Greece in special pastry shops that serve only Loukoumades. |
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The ancient Greek poet [[Callimachus]] tells us that one of the earliest prizes awarded at the ancient Olympic Games were what is commonly translated as “honey tokens” (χαρίσιοι in Gk.), which were essentially fried balls of dough covered in honey. These were offered to the victorious athletes in a highly ritualized ceremony along with the [[kotinos]] wreath. Callimachus’ reference to these “honey tokens” is the earliest mention of any kind of pastry in European literature. Today, the “honey tokens” of Callimachus are known as Loukoumades (pronounced ‘loo-koo-MAH-thess) and can be found throughout Greece in special pastry shops that serve only Loukoumades. |
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==Etymology== |
==Etymology== |
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Revision as of 17:36, 10 August 2008
Lokum(From Turkish: Lokma [|Turkish]] (Greek λουκουμάς [luku'mas], plural λουκουμάδες loukoumades) or tulumba (Bosnian) lokma [lok'ma]) luqmat al-qadi (Arabic:القمة القادي, see etymology below) is a fried-dough pastry. It is made of deep fried dough coated with sugar syrup or honey and cinnamon, and sometimes sprinkled with sesame.
This pastry is called zvingous or zvingoi by the Greek Jews, who make them as Hanukkah treats. It is claimed to have been originated by the Romaniotes, though the name derives from medieval German swinge,[1]. A similar dish is also found in Italy as sfingi di San Giuseppe.
In Turkey, lokma are traditionally distributed to the poor at funerals (lokma dökmek)[2] and by street vendors during festivals.[3]
In Greece, loukoumades are commonly spiced with clove and cinnamon in a honey syrup and can be sprinkled lightly with powdered sugar.
Various other kinds of fried dough with syrup are found in the Mediterranean, Middle East, and South Asia, from the Italian zeppole to the Indian jalebi and gulab jamun.
Etymology
The Turkish word lokma means 'mouthful' or 'morsel'. Lokma has the same meaning in the Arabic لقمة luqma(t).[4] A version called لقمة القادي luqmat al-qadi (judge's mouthful) was described by al-Baghdadi in the 13th century[5] and is made in Arab countries to this day.
Cultural references
There is a Greek saying "Eisai megalos loukoumas!" ("you are a big loukoumas"), which is used when the speaker wants to offend somebody by calling him or her stupid.
References
- 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.
Notes
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