Lokma is the oldest registered European pastry. They were awarded to the victors at Olympia in the ancient Olympics. It is a kind of fried pastry made of fried dough soaked in sugar syrup or honey and cinnamon, and sometimes sprinkled with cinnamon or sesame seeds.
A good lokma is crispy and golden outside and soft and light golden inside. You should hear the noise of crispiness when you bite it. Also, it should be juicy inside, but not doughy. You should keep the following two tips to achieve this. First, the dough shouldn’t be too thick or too runny. It’s a little thicker than a regular cake batter. The next tip is about the frying oil, make sure it’s hot enough before dropping the dough balls into it.