lokma — Syria

In Syria, this dish, often called awamat, is made from a yeasted batter sometimes flavoured with a small amount of ground mastic (mistika), which gives the fried dough a faint resinous, chewy quality alongside its crisp exterior. This version is reported from Syria, where it is served as a sweet for gatherings, religious occasions and family meals, usually piled on a shared plate rather than portioned individually. To prepare it, flour, yeast, sugar, salt and warm water are worked into a smooth, slightly loose batter, with the ground mastic mixed in near the end if used, then left to ferment until well risen. Portions are dropped into hot oil and fried until deep gold, then lifted out and drained briefly. What sets this version apart is a syrup of sugar and water finished with rosewater rather than plain sugar or citrus, into which the warm balls are dipped, along with a scatter of sesame seeds over the top once the syrup has soaked in slightly. Compared with the honey-and-walnut or the lemon-syrup renderings served elsewhere, this one leans on the aromatic mastic and rosewater pairing for its character.