Lokma Dessert Although it is a popular flavor of the whole Aegean region, the first place that comes to mind when it comes to Lokma is still the island of Cunda.

Saki and Mustafa are the masters of the cunda, who make the bite, which is one of the unchangeable entertainments of our Summer Holiday, the best.

In my short interview with Saki Usta, he told me that his grandmother came from the island of Crete and that she learned to make bites from her.

It is my recommendation that those who fall on the way to Ayvalıga should definitely try.

(dessert)

Lokma, (Arabic: القمة القادي) is a Turkish dessert prepared by frying the dough prepared with flour, yeast, salt and sugar in oil, sweetened with sherbet and served. Although in some regions in Turkey it is eaten as a dessert by pouring sherbet, in some regions it is eaten with sherbet cheese like bakish.

There are two types of rounded shape and spherical shape with holes in the middle. Among the people, the one in the form of a sphere is called the Palace morsel. Although its source is based on the Ottoman Palace, its construction has become widespread among the people. Especially it has become an indispensable part of Izmir culture. That is why it is also known as Izmir Bite. On days of religious importance in Izmir, it can be seen that the bite dessert cooked at every corner is distributed free of charge to the public. Especially in circumcision weddings, it is customary to prepare the bite fresh, cook it and distribute it to the guests. There are also many varieties of Lokma. In the Güdül-Ayaş regions of Ankara, there is a type of bite known as Bırtlak.

The word bite comes from the Arabic word “لقمة”, which means one mouth, one sip, one piece of food, which means “lukma”. The “لقمة القاضي”, which is a kind of bite that exists in Arab culture today, is the “qadi bite” by al-Baghdadi in the 13th century. century. There is a Greek saying about the bite “ise megalos lokumas” (είσαι μεγάλος λουκουμάς), which means “You should not have a big bite”.