The Judge’s Morsel

This dessert is so good, it is worthy of a judge, so seems to be the idea behind the naming of this popular medieval dessert. In the Ottoman culinary records of over five centuries, luqma was consistently mentioned (see Yerasimos, 500 Years of Ottoman Cuisine). Even today, it is still known by this name in the entire Arab world. The thirteenth-century Baghdadi cookbook includes a simple recipe: ‘Make a firm dough. When fermented, take in the size of hazelnuts, and fry in sesam