 | |
| Alternative names | Loukoumas, loukoumades, luqma crispella[1] |
|---|---|
| Type | Fried dough |
| Place of origin | Mesopotamia |
| Main ingredients | Yeast-leavened dough, oil, sugar syrup or honey |
| Variations | Zalabiyeh |
Lokma, also Loukoumades, is a dessert made of leavened and deep fried dough balls, soaked in syrup or honey, sometimes coated with cinnamon or other ingredients. The dish was described as early as the 13th century by al-Baghdadi as luqmat al-qādi (لُقْمَةُ ٱلْقَاضِيِ), "judge's morsels".[2][3][4]
- ^ Marks, Gil (17 November 2010). The Encyclopedia of Jewish Food. ISBN 9780544186316.
- ^ Davidson, Alan (21 August 2014). The Oxford Companion to Food. Oxford University Press. pp. 424–425. ISBN 9780191040726 – via Google Books.
- ^ Charles Perry, A Baghdad Cookery Book, 2006. ISBN 1-903018-42-0.
- ^ Salloum, Habeeb (25 June 2013). Sweet Delights from a Thousand and One Nights: The Story of Traditional Arab Sweets. I.B.Tauris. pp. 49–52. ISBN 9780857733412 – via Google Books.