Loukoumades or Lokmades, as they are called in Cyprus, take their name from the Arabic words “luqma(t) plural luqūm“, lokma and lokum, meaning morsel or mouthful, and are made in many places on earth.
In other parts of Greece the doughnuts are called Loukoumades, which are different from the ones I was used to eat 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). 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 and the honey they use is probably imported, which is much cheaper.
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. Before 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. I made them again with syrup but 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. After 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.When I told her she revealed to me that the most important ingredients was missing. That ingredient was potato!!!
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.
Much later, I found a recipe and made the Greek Loukoumades myself.
They did not remind me of the Cypriot ones but served with Greek honey and walnuts and cinnamon on top, made them really delicious. They reminded me a lot of what we call xerotigana in Cyprus.
My sister’s recipe is in my Cookbook Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste as well as in Volume 2 of my e-cookbook, sold on all Amazon stores.
Today, I am sharing the Greek recipe for loukoumades.
Preparation time: 5 minutes
Resting time: 30 – 60 minutes
Cooking time: 15 minutes
Servings: about 10
- 1/2 cube fresh yeast (17 grams) or 8 grams dried yeast
- 1 tbsp sugar
- 1/4 tsp salt
- 1 1/2 cups lukewarm water
- 250 grams all purpose flour ( 2 cups)
- 50 grams corn flour (starch)
- Mild olive oil or vegetable oil for frying
- Oil to dip the spoon in
- Greek thyme honey
- ½ tsp cinnamon
- 100 grams finely crushed walnuts
- 2 tbsp roasted sesame seeds (optional)
- Dissolve the yeast with 1/2 cup lukewarm water, sugar and a couple tablespoons flour. Cover and set aside until it bubbles.
- Put the remaining ingredients in a large bowl together with the yeast. Add the remaining lukewarm water gradually, mixing with a whisk until you have a thick batter. Cover and set aside until it doubles in volume.
- Heat the olive oil in a small pot so that the oil is about 4 cms (1 1/2 inches).
- Place your left hand in the batter and trying to grab the batter with your fist. A small amount of batter will pop up among your thumb and forefinger. Use a teaspoon, dipped in oil, to take that amount and put it in the hot oil. Continue quickly until the pot is full, wetting the spoon in the oil, so that the dough does not stick to the spoon.
- When fried, the dough will double in size, so adjust the amount if you want to make smaller or bigger ones.
- Fry until golden on both sides.
- Remove to a platter using a slotted spoon.
- Mix walnuts with cinnamon and roasted sesame seeds.
- Add lots of honey on top and sprinkle with some walnuts on top.
Note: If you have a thermometer, lukewarm water is around 40o C. If not, try the traditional way by testing the water using you little finger. If you can stand the heat and count upto five, then the water temperature is fine.
Kopiaste and Kali Orexi,