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Why is fried dough so satisfying?!

Plus: a traditionally vegan dish from Germany

Author

Julius Fiedler
September 19, 2025

Turkish Lokma (Dough Balls Soaked in Rose Syrup)

Crisp on the outside, bursting with syrup inside. Now that’s what I call a treat.

If you’ve ever had Lokma, you’ll understand my obsession. My first bite came just moments after watching the owner of Öztat Kardeşler, a small artisan shop in İzmir, do something I didn’t even know was possible - shaping liquid dough into perfect, golden, donuts. The air filled with the irresistible scent released the moment the dough hit the sizzling oil. If you want to see it unfold in action, skip to 01:56 in this clip.

Traditionally, Lokma are made on occasions of mourning - in memory of a loved one - or during moments of celebrations - like a wedding. In either case, they are handed out for free in the street to both neighbours and passersby alike. Few traditions are as moving - or as delicious. At a bakery, you'll usually pay for these, but it’s still one of the country’s cheapest sweets. Biting into them is an experience in itself. The crispy outside gives way to the bursting sensation of the syrup. Dangerously addictive.

Kneading the liquid dough with a whisk for a little bit helps to build up the gluten, which makes the shaping a lot easier.

My Test Kitchen

Kartoffelpuffer & Apfelmus (Crispy Potato Pancakes and Apple Sauce)

I figured a homage to my motherland was long overdue, so I set out to test two classics Kartoffelpuffer (crispy potato pancakes) and Apfelmus (the beloved apple sauce). A pairing that, in my eyes, can do no wrong.

I was also curious to see if I could leave the peels on for my apple sauce. The result? A peach-coloured hue I hadn’t anticipated but a happy surprise all the same.

The Archive

Couscous con Verdure (One‑Pot Sicilian Vegetable Couscous)

I first learned how to make couscous in Italy, which surprised me as much as anyone. But the island’s history under Arab rule left deep culinary traces, one of them being this almost juicy vegetable couscous.

Hóng Yóu (Traditional Sichuan Chili Oil)

This might be the only condiment I actually make on repeat. Mostly because it sneaks into my weekly lunch of soba noodles, natto and whatever else I throw in. But also because, unlike some store-bought versions, it’s pure and easy to make.

If you make just one thing from this week’s newsletter, let it be the Lokma. It’s a morsel of pure joy. See you next Friday for another recipe and more kitchen updates.

Have a good weekend!

Much love,
Julius