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. realized this when I participated  in the event It’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 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 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 remined 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.


Loukoumades (Greek recipe)

Preparation time: 5 minutes

Resting time:  30 – 60 minutes

Cooking time:  10 minutes


  • 1/2 cube fresh yeast (17 grams) or 8 grams dried yeast
  • 1 teaspoon sugar (any kind) or honey
  • 1/4 tsp salt
  • All purpose flour (about 2 – 3 cups)
  • 1 1/2 cups lukewarm water
  • Oil to dip the spoon in
  • Olive oil or vegetable oil for frying

To serve:

  • Greek thyme honey
  • Finely crushed walnuts
  • Cinnamon
  • Roasted sesame seeds (optional)


  1. Dissolve the yeast with 1/2 cup lukewarm water, sugar (or honey) and a couple tablespoons flour.  Cover and set aside until it bubbles.
  2. Put the remaining flour in a large bowl, as it will double in size,  and add salt and the water gradually until you have a thick batter.
  3. Cover and set aside until it doubles in volume.
  4. Heat the olive oil in a small pot so that the oil is about 4  cms (1 1/2 inches).
  5. 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 tsp to take that amount with your other hand 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.
  6. When fried, the dough will double in size, so adjust the amount if you want to make smaller or bigger ones.
  7. Fry until golden on both sides.
  8. Remove to a platter and add lots of honey on top.
  9. Mix walnuts with cinnamon and roasted sesame seeds and sprinkle some on top.

Kopiaste and Kali Orexi,

Print Friendly

Tags: , , , , , , , , ,

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

  1. pixen says:

    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. Ivy says:

    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. Peter G says:

    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. Bellini Valli says:

    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. Ivy says:

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

  6. Passionate baker...& beyond says:

    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. Ivy says:

    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. Pixie says:

    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. Núria says:

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

  10. Rosie says:

    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. Ivy says:

    @ 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. Ben says:

    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. Ivy says:

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

  14. pixen says:

    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. Ivy says:

    Okay thanks for doing that.

  16. Swati: Sugarcraft India says:

    Wow Ivy, these doughnuts are breathtaking.. Great photos too :))

  17. pixen says:

    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…


  18. Ivy says:

    It’s nice to have you back Swati.

    Pixen shall go and check again.

  19. Ivy says:

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

  20. Lulu says:

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

  21. Laurie Constantino says:

    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?

  22. Ivy says:

    @ 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).

  23. Laurie Constantino says:

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

  24. Ivy says:

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

  25. Cakelaw says:

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

  26. Vani says:

    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 :)

  27. 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.

  28. […] Loukoumades (Cypriot Doughnuts) […]

  29. eva says:

    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

  30. 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.

  31. […] Loukoumades Kypriakoi (Cypriot Potato Doughnuts) […]

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

  33. John says:

    I can't find the recipe. Please help.

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

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

Leave a Reply

CommentLuv badge

This blog uses premium CommentLuv which allows you to put your keywords with your name if you have had 3 approved comments. Use your real name and then @ your keywords (maximum of 3)

© 2007 - 2014 - All Rights Reserved. All recipes, text and photographs on this site are the original creations and property of the author. Do not post or publish anything from this site without full credit and a direct link to the original post. E-mail me using the contact page with any requests or questions.