LOKMA
Lokma (noun): Literally translated as “morsel,” lokma is a fried sweet dough covered in syrup. Part of Turkey’s colossal street food culture, its shape, size, and sweetness change according to the region. Izmirians maintain that it has to have a hole in the middle, whereas Istanbuliots say it should be in the shape and size of a dove’s egg. People of Gaziantep, whose Unesco-registered cuisine is on festival mode until Sept. 22, call it pisik daşşaa (“cat’s balls” in the local accent) and sprinkle it with crushed pistachios. Greeks have loukoumades, which they serve with honey and heated arguments on its Greek origins. In Turkey, when a loved one dies, people distribute lokma in their sweet memory, when a small lokma-van pulls on the street in front of the family home and distributes little cartoon cups of half a dozen lokmas to neighbors and passers-by.