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Pistachio Lokma Calories
Fried dough dessert topped with pistachios
In season: Spring · Summer · Autumn · Winter
CALORIES
GI
POTASSIUM
FIBER
Quick answer
3 piece (medium) of Pistachio Lokma (60 g) has 222 calories. That works out to 370 calories per 100 g. It contains 31.2 g of carbs, 3.3 g of protein, 9 g of fat and 1.3 g of fiber. Its 0.1 mg of Copper covers 9% of the Daily Value. Its glycemic index is 75 (high), so it raises blood sugar quickly.
What is Pistachio Lokma?
Pistachio lokma is a Turkish dessert made from small pieces of yeasted dough, fried until golden, dipped in syrup and finished with chopped pistachios. The nuts add a fragrant, slightly savoury contrast to the sweet glaze.
The bites are crisp on the outside and soft within, and are commonly shared at gatherings or enjoyed as a treat with tea or Turkish coffee. Turkish bakeries and dessert shops serve them fresh; elsewhere, they are also found in Turkish restaurants and community celebrations. They are rich in carbohydrates and contain some fat from frying, so a modest portion is often satisfying. Pair them with unsweetened tea or coffee to balance the sweetness.
Pistachio Lokma Nutrition Facts
Selected: 100 g
370
KCAL / 100G
Carbs
52g
· 19% DV
Protein
5.5g
· 11% DV
Fat
15g
· 19% DV
Fiber
2.2g
· 8% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 57% · Protein 6% · Fat 37%
Pistachio Lokma Vitamins & Minerals
Vitamins
Vitamin E
1.2mg · 8% DV
B1
0.08mg · 7% DV
Biotin
2µg · 7% DV
B2
0.07mg · 5% DV
Minerals
Zinc
1mg · 9% DV
Phosphorus
48mg · 7% DV
Iron
1mg · 6% DV
Sodium
120mg · 5% DV
How Nutritious Is Pistachio Lokma?
Nutrient density
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Satiety score
Low
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
Pistachio Lokma Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Pistachio Lokma
To burn the 370 calories in 100 g:
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Is Pistachio Lokma Processed?
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Does Pistachio Lokma Contain Allergens?
Contains these allergens:
Which Diets Is Pistachio Lokma Good For?
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
Pistachio Lokma Fat Profile
SATURATED
2.8g
MONOUNSATURATED
7.1g
POLYUNSATURATED
3.2g
Omega 6:3 ratio 30:1
Above the ideal 4:1 (30:1).
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Frequently Asked Questions About Pistachio Lokma
What is Pistachio Lokma?
Pistachio Lokma is a Turkish dessert of small pieces of yeasted dough that are deep-fried, soaked in syrup and finished with chopped pistachios. The bites are usually crisp outside and soft inside.
How is Pistachio Lokma made?
Pistachio Lokma is made by dropping small portions of risen dough into hot oil and frying them until golden. The bites are dipped in syrup, then topped with chopped pistachios before serving.
Is Pistachio Lokma the same as loukoumades?
They are closely related fried dough desserts, but they are not always made or served identically. Turkish lokma is commonly soaked in syrup, while loukoumades may be served with honey, cinnamon or other toppings.
Where does Pistachio Lokma come from?
Lokma is a traditional Turkish fried dough dessert, especially associated with İzmir and the Aegean region. Pistachio Lokma is a topped variation; the pistachio garnish does not define a separate place of origin.
Why is Pistachio Lokma soggy instead of crisp?
Pistachio Lokma softens as it sits in syrup, and it can turn soggy if the syrup is warm or the bites are left soaking too long. For a crisper result, dip freshly fried lokma in cooled syrup and serve promptly.
Can you make Pistachio Lokma without deep-frying?
Deep-frying is the traditional way to make Pistachio Lokma and gives it its characteristic browned exterior. Baking or air-frying may cook the dough, but the texture will differ and it may not absorb syrup in the same way.
How do you keep Pistachio Lokma from sticking together?
Serve Pistachio Lokma in a broad dish rather than piling it deeply, and avoid leaving the pieces submerged in syrup. Let excess syrup drain before arranging the bites and adding the chopped pistachios.
Can you reheat Pistachio Lokma?
Yes, you can warm Pistachio Lokma briefly in an oven, but reheating will not restore its freshly fried texture. Avoid microwaving it for long, since that can make the syrupy dough even softer.
How long does Pistachio Lokma keep?
Pistachio Lokma is best eaten the day it is made, while its fried exterior still has some crispness. Refrigerate leftovers in a covered container and eat them soon; the syrup will continue to soften the dough.
Is Pistachio Lokma eaten during Ramadan?
Pistachio Lokma can be served as a dessert at iftar, though it is not specific to Ramadan. Its syrupy sweetness makes it a rich finish to a meal, so it is often offered in small portions.
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Nutrition data compiled from USDA FoodData Central and scientific sources.