• Lokma

    May 29th, 2012

    There are many variations of lokma, loukoumades or lokmades—or deep fried sweet flour lumps, as I like to call them—in this region. After being boiled in oil these little dough balls are coated in syrup or honey, sometimes sprinkled with nuts or sesame, and then dusted with cinnamon. After seven years, I could no longer resist. Yes, I succumbed. These are the simpler kind without nuts or sesame. Crunchy crisp on the outside, warm and soft on the inside, I’m not quite sure what to make of them. The texture is definitely the appeal here, and could be habit-forming, which kind of scares me. I will now go and drink copious quantities of green tea to see if I can counter their deleterious effects and restore balance to my health ledger.