Pişi (Lokma) are part of Turkish cuisine and especially at the breakfast table. Do you want to try them? Here is the recipe.
Pişi (Lokma) are Turkish, savory dumplings that are not filled, but can be filled as desired after deep-frying – also tastes great with sweet spreads or jams.
In our family there was seldom the Lokma and when it did, only on special Sundays for breakfast – I was happy to nibble some in between and get into trouble accordingly. I couldn’t resist the smell.
A Turkish tea should of course not be missing.
- 15 grams yeast
- 120 grams water
- 250 grams yogurt, 1.5% or 3.5% fat
- 1 egg
- ½ pack of baking powder
- 500 grams flour and a little more to work with
- 1 teaspoon salt
- ½ bottle of rapeseed oil, possibly a little more
- 2 teaspoons of salt
Heat the water, yeast and yoghurt in a mixing bowl for 2 minutes/37°C/speed 2.
Add the remaining ingredients, Interval/Knead function for 2 minutes. Transfer the finished dough and let it rest for 30 minutes.
After the resting time, roll out the dough not too thin (1cm thick) on a floured work surface with a rolling pin. Now cut evenly horizontally and vertically so that small squares are created. Cover with a cloth and let rest for another 30 minutes.
In the meantime, heat the rapeseed oil with the salt in a saucepan. As soon as it is hot, gradually fry the small square dough pieces on both sides and place in a bowl lined with kitchen paper - fill as you wish and enjoy.