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. I realized this when I participated 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). 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. 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.
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,
Tags: Cypriot cookbook, dough, doughnuts, lokmades, loukoumades, Mint Cinnamon & Blossom Water Flavours of Cyprus Kopiaste!, nistisima, panigyria, Sweets in Syrup, Vegan
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…
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!
pixen
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.
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!
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
And I thought they were unusual because of the potato:-) Shall try them with cinnamon and sugar next time.
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
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.
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!
Hola Ivy! Bravo for you and for not giving up at the third try! Thanks, this way we can all enjoy your loukoumades.
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
@ Pixie: It wasn’t that difficult to make but I have the mess afterwards.
@ Nuria: I must have made them more than three times.
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!
Ηi Ben and thanks for your help. They call us dealers in Greece as if we are drug dealers (lol).
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.
Okay thanks for doing that.
Wow Ivy, these doughnuts are breathtaking.. Great photos too
)
Hi Ivy,
I changed my blog to Blogger
So, I think people wont have any trouble. I hope to get my own URL soon.
See you…
pixen
It’s nice to have you back Swati.
Pixen shall go and check again.
Pixen, I’m back. It’s still the same. I have to get a WordPress Account in order to leave a message.
These look delicious. I have fond memories of making doughnuts with my grandmother, but these sound even better!
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?
@ 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).
Well, having an untranslatable word is always a problem!
Maybe you could post a picture of it? Please??
Laurie, how silly of me, I forgot to mention that I found the word and corrected the post. I wanted to say deep fryer.
http://en.wikipedia.org/wiki/Deep_fryer
These look so good Ivy. They always serve Loukmades at the Greek festival here, and it is delicious.
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
Twitter: ivyliac
λέει:
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.
[...] Loukoumades (Cypriot Doughnuts) [...]
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
Twitter: ivyliac
λέει:
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.
[...] Loukoumades Kypriakoi (Cypriot Potato Doughnuts) [...]
[...] of my favourite Cypriot panigyri sweets: loukoumades, shiamishi, pompes, pischies and koupes. You will find the recipes of all these in the links [...]
I can't find the recipe. Please help.
Twitter: ivyliac
λέει:
I apologize John but the recipe has been removed as it is going to be published in my cookbook.
[...] 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 [...]
[...] 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 [...]