Mavi Boncuk | Lokma[1] tatlısı or simply lokma (Turkish) Loukoumades (Greek), or lokmades (Cypriot) (Greek: λουκουμάδες, singular λουκουμάςloukoumas, luqmat al-qadi (Arabic:لقمة القاضي, Persian: بامیه bāmyieh, see etymology below) are a pastry made of deep fried dough soaked in sugar syrup or honey and cinnamon and sometimes sprinkled with sesame.
The Turkish word lokma[2] means 'mouthful' or 'morsel', from Arabic لقمة luqma(t). A version called لقمة القاضي luqmat al-qādi (judge's mouthful) was described by al-Baghdadi in the 13th century and is made in Arab countries to this day.
The pastry is called zvingoi by the Greek Jews, who make them as Hanukkah treats. It is claimed to have been originated by theRomaniotes, though the name derives from medieval German swinge. 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 struffoli (the most similar to loukoumades in preparation) and zeppole (more like an American cake doughnut) to the Indian and Pakistani jalebi and gulab jamun.
[1] Lokma is a traditional dessert made with flour, sugar, yeast and salt bathed with syrup or honey. Lokma was first cooked by the sultan's cooks at Ottoman Empire palaces and for centuries it was unknown how it was made. After the 20th century it became a tradition for Turks to cook and serve lokmas to neighbours and passengers.
[2] Lokma: thins swallowed in one piece, morsel EN "bir defada yutulan şey" [ anon., Tezkiret-ül Evliya, 1341] lokma "lokma tatlısı, frittata" [ Filippo Argenti, Regola del Parlare Turco, 1533] from Arabic luḳma ͭ لقمة yudum, bir defada yutulan yemek from Arabic aḳama لقم swallowed EN; yuttu TR
Tuzlu lokma Lángos, Mekitsa, Boortsog.
Lángos. is a Hungarian food speciality, a deep fried flat bread made of a dough with flour, yeast, salt and water. It is also traditionally made in Vojvodina, where it was introduced by the local Hungarians.Traditionally lángos was baked in the front of the brick oven close to the flames. This is the basis for its name; "láng" means "flame" in the Hungarian language. Lángos was made from bread dough and was served as breakfast on the days when new bread was baked. Now that people no longer have brick ovens and do not bake bread at home, lángos is virtually always fried in oil.
Mekitsa (Bulgarian: мекица, also transliterated as mekica or mekitza; plural mekici, mekitsi, mekitzi) is a traditional Bulgarian dish made of kneaded dough made with yogurt that is deep fried. They are made with flour, eggs, yogurt, a leavening agent, water, salt, and oil, and are traditionally served with jam or white cheese (sirene). At breakfast, they are eaten with sugar or honey, and can also be eaten with yogurt.
Boortsog, boorsoq, or baursak (Bashkir: бауырһаҡ, Kazakh: бауырсақ [bɑwərsɑ́q], Kyrgyz: боорсок [boːrsóq], Mongolian: боорцог [ˈpɔːrtsʰəq], Tatar Cyrillic: бавырсак, Latin: bawırsaq, Uzbek: bog'irsoq [bɒʁɨrsɒ́q], Tajik: бусроқ [busrɒ́q], Turkish: pişi,bişi,tuzlu lokma,halka) is a type of fried dough found in the cuisines of Central Asia, Idel-Ural, and Mongolia, being an "authentic example" of Mongolian cuisine.