Lokum (baked butter and flour cakes)
Ingredients
- 340 gButter
- 624 gWheat flour
- 426 gWater
- 500 gEgg
The source does not say how many it serves. Amounts are the whole recipe as written; no serving count was made up.
Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.
Allergens
Allergen information is not complete yet.
Worked out from the ingredients. It does not cover contact in your kitchen.
Cross-section
- Wheat flour33%
- Egg26%
- Water23%
- Butter18%
Ingredients by weight, heaviest at the bottom.
Method
Heat the butter in a pot, add the flour and stir until it turns light brown.
Pour in the water and keep stirring until it turns pasty. Remove the pot from the heat and leave the mixture to cool fully.
Add the eggs to the cooled dough and work it by hand into a soft dough.
Shape the dough into rounds roughly like small peaches, then make a dent in the middle of each using a fingertip.
Place the pieces in a greased baking tray and bake until they take on a delicate colour.
Where this recipe comes from
From a published work: quantities come from Turabi Efendi, Turkish Cookery Book (1864); the method is written in our own words.
- Turabi Efendi, Turkish Cookery Book (1864)Accessed: November 4, 2026
Last changed: November 1, 2026