Loukoumades or Lokmades, as they are called in Cyprus, take their name from the Arabic words «luqma(t) plural luqu00c5u00abm«, lokma and lokum, meaning morsel or mouthful,u00c2u00a0 and are made in manyu00c2u00a0placesu00c2u00a0onu00c2u00a0earth. Iu00c2u00a0realized this when I participatedu00c2u00a0 in the eventIt’s time to make Doughnuts, where I participated with a doughnut from Symi, Greece, Called Akoumia Symiaka.

In other parts of Greece the doughnuts are called Loukoumades, which are different from the ones I was used to eating in Cyprus.

The doughnuts I tried in Greece did not thrill me but I have to say that I only tried those they make at the panigyria (fairs).u00c2u00a0 u00c2u00a0u00c2u00a0u00c2u00a0u00c2u00a0 I am positive that homemade ones would be much better, probably because the ones we get at panigyria have been fried in oils they use to fry over and over again.

I found a recipe and tried to make some myself but still they did not resemble the ones we ate in Cyprus. They resembled more like the xerotigana we make in Cyprus.

When we were kids our parents would take us to the panigyria and we loved Loukoumades and Shiamishi. The opposite happens in Cyprus. The ones sold at the fairs were the best and don’t ask me why. u00c2u00a0Before I made them I thought that the difference was because the ones in Greek are usually covered with honey whereas the Cypriot ones are bathed in a syrup of sugar and water and flavoured with orange blossom water. u00c2u00a0 Iu00c2u00a0madeu00c2u00a0themu00c2u00a0again withu00c2u00a0syrupu00c2u00a0but still something was missing.

Last year when I made Akoumia they were really close to the ones we used to eat when we were kids. u00c2u00a0After making them I only realized that they had something in common and that was the starch they both had.

When my sister visited me recently, I made Akoumia and she liked them very much.I told her how many attempts of making them failed and she asked me to tell her what ingredients I used.Whenu00c2u00a0Iu00c2u00a0toldu00c2u00a0heru00c2u00a0she revealed to me that the most important ingredients was missing.

When I made her recipe they were perfect. Crunchy outside and soft and juicy inside just as I remember them like those we used to eat at the panigyria with Shiamishi.

The recipe is included in my cookbook Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste as well as in Volume 1 of my e-cookbook, sold on all Amazon stores.

Kopiaste and Kali Orexi,

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36 u00cfu0083u00cfu0087u00cfu008cu00ceu00bbu00ceu00b9u00ceu00b1 on Lokmades (Loukoumades) Kypriakoi (Cypriot Doughnuts)

  1. u00ceu009f/u00ceu0097 pixen u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    Ola kala Ivy!

    Firstly, your blog made me wanted to go back to Athens … :’-( I missed the food and my Greek friends. They sure feed me a lot… hahhaha… even though they said “it’s only little… a bit of this, a bit of that’. Oh my tummy…

    Now… your Loukoumades I havent’s taste from Cyprus. The first time I tasted it when I was in Athens. My Greek friend told me that the Loukoumades he bought was from a well known shop in Athens. The taste quite taken me aback because it’s very..I mean really, really sweet… :-D This dessert also reminds me of my favourite – Gulab Jamun which is made from deep fried milk base dough in oil or clarified butter and dip in sugar syrup flavored with cardamom, rosewater or saffron. Sometimes, maple syrup is use as well.

    The idea of eating it with honey and jam is great! Definitely, I will try it when I can get some Orange Flower water! Will the taste differs if I omit the Orange Flower?

    Thank you for sharing the recipe and reminded me to return to Greece ASAP!


  2. u00ceu009f/u00ceu0097 Ivy u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    Hi Pixen, thank you for visiting and I know which ones you friend was referring to but still I insist that they do not compare to the Akoumia or the Cypriot ones.
    I visited your site earlier and was impressed about your knowledge of mushrooms, however I was unable to leave a comment as I had to log in to leave an account.

  3. u00ceu009f/u00ceu0097 Peter G u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    Another interesting post. I had no idea that the Cyprian loukoumades were so different. And using the potato sounds interesting. Great and informative post Ivy!

  4. u00ceu009f/u00ceu0097 Bellini Valli u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    These doughnuts remind me of the potato doughnuts they prepare at a fruit stand not far from here. They make them every Saturday and roll them in sugar and cinnamon. You have to be there very early to get them though:D

  5. u00ceu009f/u00ceu0097 Ivy u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    And I thought they were unusual because of the potato:-) Shall try them with cinnamon and sugar next time.

  6. u00ceu009f/u00ceu0097 Passionate baker...& beyond u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    Hi Ivy…fancy p…….s in doughnuts!! Must have made the crunchy difference..yummy. BTW congrats on winning the book at Maninas…looking forward to more blogging from you; tch tch; no excuses, or will have to blame Ben!! You’ve changed your avatar picture too…take care girl. Cheers

  7. u00ceu009f/u00ceu0097 Ivy u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    You are right it must be the p…….o. I was lucky to win that lovely book. I forgot to blog about it. Hope to do so today. Must make some living as well girl, thanks to Ben.

  8. u00ceu009f/u00ceu0097 Pixie u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    What a fabulous new treat Ivy; I so enjoy reading about your dishes, most I’ve yet to try for myself! So much work went into this one!

  9. u00ceu009f/u00ceu0097 Núria u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    Hola Ivy! Bravo for you and for not giving up at the third try! Thanks, this way we can all enjoy your loukoumades.

  10. u00ceu009f/u00ceu0097 Rosie u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    Oh Ivy your doughnuts are breath taking girl!! What beautiful photos too! Gosh I wish I lived nextdoor I’d be knocking on your door right now to try one of these little gems :)

    Rosie x

  11. u00ceu009f/u00ceu0097 Ivy u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    @ Pixie: It wasn’t that difficult to make but I have the mess afterwards.

    @ Nuria: I must have made them more than three times.

  12. u00ceu009f/u00ceu0097 Ben u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    I don’t like doughnuts that much, but yours look so delicious! Thanks for you entry and good luck :) And congratulations on becoming a Tupperware consultant. I love it because I love Tupperware and it is so much fun!

  13. u00ceu009f/u00ceu0097 Ivy u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    u00ceu0097i Ben and thanks for your help. They call us dealers in Greece as if we are drug dealers (lol).

  14. u00ceu009f/u00ceu0097 pixen u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    hi Ivy,

    Thanks for visiting my blog. Sorry for the inconvenience. I already rectify the leaving your email thingy. It’s privacy of course :-) I may try to change to Blogger but not sure how… Will se about that later.


  15. u00ceu009f/u00ceu0097 pixen u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    Hi Ivy,

    I changed my blog to Blogger :-D So, I think people wont have any trouble. I hope to get my own URL soon.

    See you…


  16. u00ceu009f/u00ceu0097 Ivy u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    Pixen, I’m back. It’s still the same. I have to get a WordPress Account in order to leave a message.

  17. u00ceu009f/u00ceu0097 Lulu u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    These look delicious. I have fond memories of making doughnuts with my grandmother, but these sound even better!

  18. u00ceu009f/u00ceu0097 Laurie Constantino u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    Loukoumades are something I never make at home because they are too dangerously good. But I do succumb to their siren song every August, when our church holds its festival. I’ve never heard of the potato trick, but that sounds very interesting. In the recipe you say to use a «fritter» if you have one. I’m not familiar with a kitchen tool called a fritter – what kind of tool is this?

  19. u00ceu009f/u00ceu0097 Ivy u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    @ Lulu: Isn’t it nice to have such «sweet» memories either with your grandmother or your mother?

    @ Laurie: thanks for telling me about this but you see in Greek we say «friteza» which is not a Greek word. I could not find a translation for this word in a dictionary but I’ve seen the word fritters used for deep fried food so I thought it would be the noun used for the kitchen tool making fritters (lol).

  20. u00ceu009f/u00ceu0097 Laurie Constantino u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    Well, having an untranslatable word is always a problem! :-) Maybe you could post a picture of it? Please??

  21. u00ceu009f/u00ceu0097 Ivy u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    Laurie, how silly of me, I forgot to mention that I found the word and corrected the post. I wanted to say deep fryer.

  22. u00ceu009f/u00ceu0097 Cakelaw u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    These look so good Ivy. They always serve Loukmades at the Greek festival here, and it is delicious.

  23. u00ceu009f/u00ceu0097 Vani u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    Yes Ivy, Gulab jamuns are similar to this recipe, except we use flour and dry milk powder instead of potatoes and other ingredients. But the cooking way is similar :)

    Try this if you find it there, otherwise let me know I will send it to you :)

  24. u00ceu009f/u00ceu0097 Ivy

    Vani, potatoes are only used in the Cypriot loukoumades whereas in Symi, an island of Greece they use rise. In the rest of the country it’s just with the most simplest dough mixture of flour, yeast, water and a pinch of salt.

  25. u00ceu009f/u00ceu0097 eva u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    Hi Ivy….I made these..they were very good indeed..worthy the effort:) Thanks for sharing..and i used instant mash instead of potatoe but next time i will try to make it with real potatoe to see the difference…Bye

  26. u00ceu009f/u00ceu0097 Ivy

    Eva, I cannot tell you if there is a difference but when and if you try them with real potato and there is a difference please let me know.

  27. u00ceu009f/u00ceu0097 Fussili ala Cipriota u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    [...] of my favourite Cypriot panigyri sweets:u00c2u00a0 loukoumades, shiamishi, pompes, pischies and koupes.u00c2u00a0 You will find the recipes of all these in the links [...]

  28. u00ceu009f/u00ceu0097 Varvakeios: Athens Central Market « Kopiaste..to Greek Hospitality u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    [...] strawberry, vanilla etc.u00c2u00a0 They take their name from theu00c2u00a0 Arabic words luqma(t) plural luqu00c5u00abm, (lokma and lokum) whichu00c2u00a0 means morsel or mouthful because as you can see these are shaped into small [...]

  29. u00ceu009f/u00ceu0097 Shiamishi and Assumption Day u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    [...] of the favourite things we could find at panigyria in Cyprus were loukoumades, called lokmades in Cyprus,u00c2u00a0 (doughnuts) and shiamishi, which is only made in Cyprus. u00c2u00a0u00c2u00a0u00c2u00a0 Both [...]


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