These fritters are generally associated with religious feasting. The multi-shaped lokma of Izmir are known far and wide. They are most commonly shaped into tiny halls, saray lokması, or into rings of different sizes. Mastika can be added to the dough to give it a chewy texture, and honey is sometimes dribbled over the warm fritters instead of soaking them in syrup.
© 1995 Ghillie Basan. All rights reserved.