Lokma: Difference between revisions
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The Turkish word ''lokma'' means 'mouthful' or 'morsel', from [[Arabic language|Arabic]] لقمة ''luqma(t)''.<ref>Diran Kélékian, ''Dictionnaire Turc-Français'' (Ottoman Turkish), 1911</ref> A version called لقمة القاضي ''luqmat al-qadi'' (judge's mouthful) was described by [[Muhammad bin Hasan al-Baghdadi|al-Baghdadi]] in the 13th century<ref>[[Oxford Companion to Food]]; Charles Perry, ''A Baghdad Cookery Book'', 2006. ISBN 1-903018-42-0.</ref> and is made in Arab countries to this day. |
The Turkish word ''lokma'' means 'mouthful' or 'morsel', from [[Arabic language|Arabic]] لقمة ''luqma(t)''.<ref>Diran Kélékian, ''Dictionnaire Turc-Français'' (Ottoman Turkish), 1911</ref> A version called لقمة القاضي ''luqmat al-qadi'' (judge's mouthful) was described by [[Muhammad bin Hasan al-Baghdadi|al-Baghdadi]] in the 13th century<ref>[[Oxford Companion to Food]]; Charles Perry, ''A Baghdad Cookery Book'', 2006. ISBN 1-903018-42-0.</ref> and is made in Arab countries to this day. |
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==Cultural references== |
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There is a Greek saying "''sas einai ena megalo loukoumades"; '''Greek:σας είναι ένα μεγάλο Λουκουμάδες'''("you are a big loukoumas"), which is used when the speaker wants to offend somebody by calling him or her stupid. |
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==See also== |
==See also== |
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Revision as of 15:03, 14 May 2009
Loukoumades (Greek: λουκουμάδες, singular λουκουμάς loukoumas, lokma (Turkish), tulumba (Turkish), zalabia or luqmat al-qadi (Arabic:القمة القادي, see etymology below) are a kind of fried-dough pastry made of deep fried dough soaked in sugar syrup or honey and cinnamon, and sometimes sprinkled with sesame.
Regional Varieties
In Greece, loukoumades are commonly spiced with clove and cinnamon in a honey syrup and can be sprinkled lightly with powdered sugar.
In Turkey, lokma are traditionally distributed to the poor at funerals (lokma dökmek)[1] and sold by street vendors during festivals.[2]
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.[3] A similar dish is also found in Italy as sfingi di San Giuseppe.
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', from Arabic لقمة luqma(t).[4] A version called لقمة القاضي 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.
See also
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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