Luqmat: A Little Fritter with a Long History
Luqmat. Bumuelos. Sfenj. ʿAwwamé. Lokma. Zvingous. So many names for one deep-fried dough ball. How did these little-yeasted fritters—whatever you want to call them—spread all across the Mediterranean? And how did they become the preeminent Ḥanukka treat of the Sephardi world, from Morocco to Turkey? According to culinary historian Gil Marks in his Encyclopedia of…
