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,