Lokma
 | |
| Jeneng liyané | Loukoumades, Loukmades, Luqmat, loukmat alkady |
|---|---|
| Jinis | Fried dough |
| Woworan pokok | yeast-leavened dough, oil; sugar syrup or honey |
 Buku masakan: Lokma  Médhia: Lokma | |
Lokma ( Turki ), loukoumádes ( Grikenlan: λουκουμάδες ), Karo jeneng liyane ing basa liyane, sing pastries digawe saka ragi lan diproses jero goreng, direndhem ing sirup utawa madu, kadhangkala ditutupi karo kayu manis utawa bahan liyane. [1] Panganan kasebut diterangake nalika abad kaping 13 dening al-Baghdadi minangka luqmat al-qādi ( لقمة القاضي ), "potongan hakim." [2] [3] [4]
Etimologi
[besut | besut sumber]Ing Arab tembung luqma لقمة ) ( luqmāt jamak), tegese morsel, tutuk, utawa cokotan . [5] [6] Panganan kasebut dikenal kanthi jeneng luqmat al-qādi ( لقمة القاضي ) utawa "potongan hakim" ing buku masak Arab ing abad kaping 13, [2] lan tembung luqma utawa loqma dhewe wis nyebutake. Jeneng Turki kanggo sajian, lokma , asale saka basa Arab, jeneng Yunani lan Siprus loukoumádes .
Rujukan
[besut | besut sumber]- ↑ "Greek honey balls (loukoumades)".
- ↑ a b Davidson, Alan (21 August 2014). The Oxford Companion to Food. Oxford University Press. kc. 424–425. ISBN 9780191040726 – lumantar Google Books.
- ↑ Charles Perry, A Baghdad Cookery Book, 2006. ISBN 1-903018-42-0.
- ↑ Salloum, Habeeb (25 June 2013). Sweet Delights from a Thousand and One Nights: The Story of Traditional Arab Sweets. I.B.Tauris. kc. 49–52. ISBN 9780857733412 – lumantar Google Books.
- ↑ Kélékian, Diran (1911). Dictionnaire Turc-Français . Mihran.
- ↑ "lokma". Nişanyan Sözlük . Dibukak ing 2020-01-01.