Making Lokma with Semiha Biyik
Lokma is a sweet that has many variations in different countries. In Turkey, it is made in big amounts and served to large groups of people at special occasions like weddings, openings of workplaces, even at funeral ceremonies.
In Islam, people are advised to do good deeds but their book of deeds is not closed even after their death and they will continue to be rewarded for their deeds. For example, if you plant a tree, you will continue to be rewarded for this deed as long as people or animals benefit from it, even when you are dead. Therefore, the relatives or the loved ones of the deceased often try to do good in the name of the deceased too. Distributing Lokma has such meaning as well as other practices. When someone passes away, in some cities the relatives make Lokma or hires workers to make Lokma and distribute it on the streets.
It is a common treat especially in the west part of the country and there are special companies in this area making lokma for such occasions. They take big cauldrons to the place they are invited and make lokma right there. It’s not surprising to see people in long queues in front of these cauldrons since lokma is the best when hot.
Ingredients:
To make the dough:
1 cup lukewarm water
2 cups all-purpose flour
1 tbsp instant dry yeast
1 egg
1 tbsp sugar
A pinch of salt
1 cup sunflower oil, for frying
¼ cup extra oil, to dip a teaspoon when dropping dough balls into hot oil
To make the syrup:
2 cups sugar
2 cups water
1 tbsp lemon juice
Making an Everyday Loaf with Br. Andrew Corriente
As a student friar, I’m constantly juggling school, ministry, chores, etc. At the end of the day, I want to bake something easy and reliable that’s a crowd-pleaser where I don’t have to do any fussy creaming butter and sugar or waiting for ingredients to get to room temperature. I devised this recipe to make my baking life easier and to use whatever we have in the friary.
If I have overripe bananas, I throw it into this cake. If we have too many berries, I throw it into this cake. No sifting flour needed, I can use ingredients straight from the fridge, and I can get this in the oven in less than 20 minutes. It’s a great go-to recipe where you can be creative and resourceful!
Ingredients:
1/2 cup | 110g unsalted butter
1 1/2 cup | 300g sugar
3/4 cup | 220g sour cream or yogurt
2 medium eggs (about 100g)
2 tsp vanilla extract
1/2 tsp almond (optional)
2 cups | 250g flour
1 tsp baking soda
1/2 tsp fine sea salt (1/4 tsp table salt or coarse kosher salt)
1 ½ + cup of fillings of your choice (berries, nuts, dried fruit, dark chocolate chips, citrus zest etc.)
Extra toppings for decorative top