Izmir Lokma Product Description and Distinguishing Features: İzmir Lokması is a product obtained by shaping and frying a dough prepared with flour (wheat flour), water, salt, yeast, and sugar (powdered sugar) in accordance with the appropriate technique, followed by soaking it in syrup after the fermentation of the dough.This dessert, known as İzmir Lokması, is a round-shaped product with a hole in the middle, and its distinctive shape sets it apart from other lokma (bite-sized fried dough) products produced in different cities of Turkey.The dough is fermented, shaped, and then deep-fried in hot (vegetable refined) oil. After frying, it is soaked in syrup, contributing to its unique taste and texture. Production Method: Preparation of the Dough: Dough Components: The components constituting the dough are flour (wheat flour), water, salt, yeast, and sugar (powdered sugar). The fundamental component of the dough is flour. Therefore, the quantities of the other components listed in the table are given in relation to 1000 grams of flour. A mixture consisting of flour, water, salt, yeast, and sugar is kneaded for 10-12 minutes until a homogeneous dough is obtained. After kneading, it is left to ferment for 1-1.5 hours at a temperature of 28-32 ℃. The fermentation time may vary depending on the ambient temperature and the amount of yeast used. Shaping the Dough: At the end of fermentation, the dough is shaped into round, hole-in-the-middle forms either manually or with an automatic machine. Preparation of the Syrup: Syrup Components: The components that make up the syrup are water, sugar, and lemon juice. Lemon juice is used in an amount that will provide the necessary aroma to the syrup. This ratio should not exceed 5% of the syrup amount. To prepare the syrup, water and sugar are boiled for 5 minutes. Lemon juice, in an amount not exceeding 5% of the syrup amount, is added to the syrup and stirred. Oil: Refined sunflower oil should be used for frying lokma, and the oil temperature should be between 160-180 ℃. Frying Process: The shaped lokma is fried in refined sunflower oil at a temperature of 160-180 ℃. Soaking in Syrup: The fried dough pieces are soaked in the syrup for a maximum of 5 minutes after being taken out of the oil. According to the specified processes, İzmir Lokması is served. İzmir Lokması is a product produced and consumed daily. The ready-to-serve product can be stored for a maximum of 24 hours at room temperature (20-25 ℃) under suitable conditions. If the product is stored for more than one day, the known crispness of İzmir Lokması may be lost.