Loukoumades
Xerotigana, freely translated as simple fries, is mentioned in my cookbook together with the recipe for loukoumades. Loukoumades is more complicated to make but so long as you have yeast this is a very simple recipe which is so easy to make. I used fresh yeast but you can also use dried instant yeast (9 [...]
Continue reading about Xerotigana my way (deep fried yeast dough)
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 event It’s time to make Doughnuts, where I participated with a doughnut from [...]
Continue reading about Lokmades (Loukoumades) Kypriakoi (Cypriot Doughnuts)
Symi is a small island of the Dodekanese to the north of Rhodes. Akoumia are not widely known by even Greeks because they are Symi’s local traditional doughnut recipe and are made only on the island of Symi. These doughnuts are unique because apart from the usual doughnut ingredients, flour, yeast, sugar, salt and water, [...]
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