Izmir Lokma Product Description and Distinguishing Features: İzmir Lokması is a traditional dessert made by frying a specially prepared dough consisting of wheat flour, water, yeast, salt, and powdered sugar. Once the dough is properly fermented, it is shaped into round pieces with a hole in the center, giving it a distinctive appearance compared to other varieties of lokma found in various parts of Turkey. After shaping, the dough is deep-fried in hot refined vegetable oil until it turns golden and crispy. The final step involves soaking the fried pieces in syrup, which enhances both their flavor and texture. This process gives İzmir Lokması its unique sweet taste and slightly crunchy exterior. Production Method: Dough Preparation: To prepare the dough, a mixture of wheat flour, water, salt, yeast, and powdered sugar is created, with flour serving as the primary ingredient. The proportions of the other components are calculated based on 1000 grams of flour. These ingredients are kneaded for approximately 10–12 minutes until a smooth, uniform dough is achieved. The dough is then allowed to ferment for 1 to 1.5 hours at a temperature of 28–32°C. This fermentation period may vary according to the room temperature and the amount of yeast used. Once fermentation is complete, the dough is shaped into round pieces with a hole in the center, either by hand or using an automatic shaping machine. Syrup Preparation: The syrup is made by combining water, sugar, and lemon juice. Lemon juice is added for flavor and should not exceed 5% of the total syrup volume. To make the syrup, boil the water and sugar mixture for about 5 minutes. Then add the lemon juice in the appropriate amount and stir well to infuse the syrup with a refreshing citrus aroma. Frying Oil: For frying İzmir Lokması, it is recommended to use refined sunflower oil. The oil should be heated and maintained at a temperature of 160–180°C during the frying process. Frying Method: The shaped dough pieces are deep-fried in sunflower oil within this temperature range until they achieve a golden, crispy exterior. Syrup Soaking: Once fried, the lokmas are immediately immersed in syrup for up to 5 minutes to ensure they absorb the desired sweetness and texture. When prepared according to these steps, İzmir Lokması is ready to be served. This delightful dessert is intended for same-day consumption to preserve its signature crispness. If kept under suitable room temperature conditions (20–25°C), it can be stored for up to 24 hours. However, storing it longer than this may result in a loss of its traditional crunch.