Loco for Loukma.

Hot fried dough orbs bathed in sweet syrup. That's an entire food category that makes me giddy. I still have memories of Indian Gulab Jamun in Jaipur...

This was sold as street food on my Bosphorus cruise stop. I bought them as we were leaving to board the ferry on its return. I ate a few. Adina gobbled a couple. A few "popped out" of my little dish in route and the rest I gave to a surprised but happy stranger while we waited to board the ferry. 

For many years I've made my version of loukma, which is called Bimuelos -- I even published one a few years ago in HOUR Magazine as a Sephardic Chanukah treat.

Here is my story (just click on the link). 

Bimuelos (or Loukma in Turkish)

Foods fried in oil are allegorical and traditional during Hanukkah. Most American Jews are of Eastern European descent and are known as Ashkenazim. Latkes, (fried potato pancakes) are the American “it” food at Hanukkah. Like their German or Polish relations, latkes stem from the culinary traditions of these countries.

Jews who settled in Spain and Portugal, are referred to as Sephardim. The Spanish Inquisition scattered Sephardim to, among other places, what is now Greece and Turkey, where other cooking styles were adopted. Among these are fried sweets called bimuelos, small yeast fritters, drizzled with honey syrup.

Bimuelos

Vegetable oil for frying

Batter

1/2 cup warm (105-115 degrees) water
1 packet (about 2 teaspoons)
active dry yeast
1 teaspoon sugar
2-1/4 cups flour
1/4 teaspoon salt
Another 1/2 cup warm water
1 large egg

Honey Syrup

1/2 cup sugar
1/2 cup honey
1/2 cup cold water
1 tablespoon lemon juice

Prepare the batter: Combine water, yeast, and sugar in a large bowl. Allow the mixture to sit until it becomes foamy, about 5 minutes. Add the remaining batter ingredients and, using an electric mixer, beat until uniform. Cover the bowl with plastic wrap or a damp (not wet) towel and allow the batter to rise for 1 hour.

While the batter is rising, prepare the honey syrup. Combine all ingredients in a saucepan and slowly bring to

a boil over medium-high heat. Cook until sugar dissolves. Remove from heat and allow

to cool.

Fry the batter: Line a baking sheet with several layers of paper towel.

Heat about 2 inches of oil in a large saucepan over high heat, to 375 degrees. Use one spoon to scoop up a small amount of batter. Use another spoon to form the batter into a ball while dropping it into the oil (do not crowd the pan). The fritters will puff and rise to the surface of the oil. Cook 1-2 minutes, turning them in the oil to cook all around.

When cooked, transfer the bimuelos to a bowl and drizzle with the syrup. Serve hot or warm. Makes 12 servings.