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Lokma dessert, which holds an important place among the traditional street flavors of Bagcilar, is made by frying a dough prepared with flour, yeast, and sugar in oil and then soaking it in syrup. Although common throughout Istanbul, it is an indispensable treat for cultural events in the district.
Local artisans and dessert shops in the district have preserved this recipe for generations and serve it hot. This flavor, which is among the most popular syrupy desserts of Turkiye, is known for its lightness and crispiness.
Ingredients
- 3 cups of flour
- 2 cups of warm water
- 1 pack of dry yeast
- 1 teaspoon of granulated sugar
- Vegetable oil for frying
- For syrup: 2.5 cups of sugar, 2 cups of water
Preparation
- Prepare the syrup by boiling sugar and water, then leave it to cool down.
- Mix flour, yeast, sugar, and warm water to get a sticky dough and let it ferment.
- Squeeze the fermented dough in your palm and drop small pieces into hot oil using a spoon.
- Fry until golden brown, then immediately transfer the dough balls into cold syrup, mix well, and serve.
Practical notes before you go
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- Menus and hours can change; confirm before you go.
Related places around here
Nearby
Food
3
Food
Bagcilar Street Simit
A traditional street simit with plenty of sesame seeds and molasses, sold fresh every morning in Bagcilar square and metro exits. It is indispensable for busy bakeries and breakfast spots on the Harita .
Food
Bagcilar Lentil Soup
A healing soup made from strained red lentils, which is the indispensable morning menu of Bagcilar artisan restaurants. It is frequently served in restaurants in the district center and on the Harita .
Food
Bagcilar Pan Bread
A traditional bread type baked in special molds in neighborhood bakeries of Bagcilar , featuring a dense texture and staying fresh for a long time. It is produced daily in stone ovens on the Harita .