"Anyone for a little fried dough, Turkish style?
Wednesday, August 16, 2006
DEBORAH SEMEL
BODRUM - TDN Guest Writer
�Grease, sugar and dough in the exact right proportions.� That's the reason why Turks love their lokma, according to one happy customer waiting for a short and sweaty Şefik to hand her a portion �to go� at the lokmacı stand by the boat landing in Turgutreis. "
More:Anyone for a little fried dough, Turkish style? - Turkish Daily News Aug 16, 2006
