The history of lokma: A sweet legend from palace to the streets
Lokma is not just a temporary trend or a brief fad in Turkish cuisine; it is a deeply ingrained culinary tradition. Made from a yeast dough that turns golden when fried in hot oil and served with a pool of syrup, this simple treat has maintained a special place throughout Anatolia for centuries.
Historical records trace the earliest mention of lokma to the eleventh century in the renowned scholar Kâşgarlı Mahmud’s dictionary, “Divan-ı Lugati’t-Türk,” where it is listed as “luqma.” The version closest to what we know today developed in the Ottoman palace kitchens, where it became a favorite at royal banquets and special occasions before spreading to the general public and becoming a beloved everyday treat.
In Anatolia, lokma carries meaning beyond taste; it represents generosity and blessing. After someone passes away, when a wish is granted, or at the start of a new venture, people prepare and share “charity lokma.” This tradition reflects a spirit of solidarity, sharing, and preserving memories.
The story of how lokma turned into a social media phenomenon
Traditional lokma culture took an unexpected turn in the 21st century. What once came from neighborhood sweet shops is now dressed up with chocolate sauces, colorful sprinkles, assorted fillings, and pistachios, transforming lokma into a modern “gourmet treat.”
This trend rapidly gained popularity among younger people in major cities. Thanks to its visual appeal, small portions, and wide variety of flavors, lokma quickly became a part of pop culture and social media trends. However, this modern twist didn’t eliminate lokma’s traditional role of spreading goodwill. Instead, it combined with humor, celebrity gossip, and sports drama, giving the tradition a more entertaining edge. Some people had lokma made after the death of their favorite singer, while others did so after a football coach they blamed for their team’s poor performance left. There’s also the rise of mobile lokma trucks. People who want to share lokma as a gesture of goodwill now pay certain companies, which then distribute freshly fried lokma on the streets, bringing the tradition to a broader audience.
Celebrities who’ve been commemorated with lokma
In Türkiye, the lokma sharing tradition takes place following moments of joy, sorrow or even ironic twists of fate. Here are some well-known figures and events that have been honored or humorously commemorated with lokma.
Kemal Sunal, Müslüm Gürses, Barış Manço:
These three cultural icons hold a special place in the hearts of the Turkish people. On the anniversaries of their passing, fans and foundations regularly distribute lokma in their memory.
Spinoza:
A professor on Heybeliada once had lokma distributed in honor of Spinoza, the pioneer of modern philosophy, as a gesture of deep respect and intellectual admiration.
Ozzy Osbourne:
Following the death of rock legend Ozzy Osbourne on July 22, 2025, lokma was served as a tribute to his outstanding career and unforgettable presence as the voice of Black Sabbath.
Lemmy Kilmister:
After the passing of Motörhead’s legendary frontman Lemmy Kilmister, lokma was served as a tribute to his uncompromising Rock’n Roll spirit, his musical legacy, and his unmistakable character.
Stephen Hawking:
Lokma offered in Hawking’s memory became a sweet symbol of deep respect for the great scientist who dedicated his life to understanding the universe and whose perseverance and contributions transformed modern science.
Paul Walker:
The actor’s tragic and sudden death deeply affected Turkish fans of the “Fast and Furious” series. Fans distributed lokma while holding signs that read “Fast and Dead,” which was a way of keeping his memory alive and sharing the grief of losing him so early.
Salvador Dali:
Lokma offered in honor of Salvador Dali, the visionary of surrealism, is regarded by art lovers as an intellectual gesture that honors his artistic genius and dreamlike imagination.
Game of Thrones characters: (Spoiler Alert!)
In Türkiye, dedicated Game of Thrones fans handed out lokma after the intense on-screen deaths of major characters, such as Ned Stark and Hodor. It was a way of showing the emotional connection viewers had developed with them.
Süleyman Çakır:
The fictional death of Süleyman Çakır, one of the most iconic characters in the series Valley of the Wolfs, became a cultural moment in Türkiye. Lokma is still distributed every year as a genuine act of remembrance by his fans.
David Lynch:
When David Lynch, the eccentric master of surreal cinema behind works such as Mulholland Drive, Blue Velvet, and Twin Peaks, passed away on January 15, 2025, his fans handed out lokma as a symbolic salute to the dreamlike worlds he created, suspended between fantasy and nightmare.
David Bowie:
After the loss of David Bowie on January 10, 2016, fans honored his genius in glam rock and the artist behind Ziggy Stardust, Thin White Duke, I’m Deranged, and other alter egos that reshaped pop culture and music by distributing lokma in his memory.
Erik ten Hag:
Sports commentator Can Önduygu, a Manchester United supporter, celebrated the confirmation of the Dutch manager’s dismissal by distributing lokma, sharing his joy with others in a playful and characteristically Turkish way.
Recipe of lokma
Getting that famous crisp bite in lokma depends on a well-balanced and patiently prepared syrup and dough.
Step 1: Preparing ice-cold syrup
For lokma to stay crisp, the syrup must be completely cold. Combine three cups of granulated sugar and three cups of water in a pot and bring it to a boil. As soon as it starts bubbling, add half a teaspoon of lemon juice to prevent crystallization. Let it simmer on medium heat for about 15 to 20 minutes, until it thickens slightly, then remove it from the stove. Before you start frying the dough, chill the syrup in the refrigerator so it becomes thoroughly cold.
Step 2: Consistency and yeasting of ideal lokma dough:
Combine three cups of all-purpose flour with a teaspoon of salt, a dessert spoon of sugar, and half a packet of fresh yeast (or a tablespoon of active dry yeast) in a deep bowl. Gradually add about two cups of warm water as you mix the ingredients together. Traditional lokma dough should be thicker than cake batter, quite sticky, and develop an elastic, almost gum-like texture. Once the dough is ready, cover it and let it rest at room temperature for at least an hour, until it rises and doubles in size.
Step 3: Shaping and frying technique
Heat a generous amount of sunflower oil in a deep pot over medium to low heat. Keep the temperature steady, as too hot oil will brown the outside while leaving the inside undercooked. The traditional shaping method is as follows: take the risen dough into your palm, gently squeeze so small dough rounds form between your fingers, then quickly cut them off with a small oil-dipped spoon. Drop each piece into the hot oil and fry the lokma gently, stirring occasionally, until they turn a rich golden color.
Step 4: Quick-freezing and service
As soon as the fried lokmas come out of the oil, they are dipped straight into the ice-cold syrup without delay. After resting in the syrup for a minute or two, they are lifted out with a slotted spoon and placed on a serving plate. A light dusting of cinnamon is the classic finishing touch, and they are served warm. This quick-freezing method in cold syrup helps keep that crisp exterior intact.
Lokma culture today carries two stories at once. On one hand, it preserves the tradition of offering sweets as an act of goodwill. On the other hand, it has become a playful way to respond to modern life, making its way into pop culture, celebrity chatter, and even football humor. Whether it is a farewell gesture for a beloved artist, a thank-you after a team victory, or an ironic nod to the latest tabloids, lokma remains one of the sweetest ways people in Türkiye express emotion.
