Loukoumades

Ivy on Ιανουαρίου 6th, 2011

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 […]

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Continue reading about Xerotigana my way (deep fried yeast dough)

Ivy on Απριλίου 13th, 2008

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. […]

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Continue reading about Lokmades (Loukoumades) Kypriakoi (Cypriot Doughnuts)

Ivy on Φεβρουαρίου 8th, 2008

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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Continue reading about Akoumia Symiaka

Ivy on Νοεμβρίου 3rd, 2007

According to the Greek Orthodox religion, nearly every day of the year is dedicated to a Christian saint or Martyr. Each church is devoted to a particular saint and that saint’s name day is celebrated on the saint’s birthday or day of death. These celebrations are usually celebrated with a Panigyri (fair or festival) and […]

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Continue reading about Shiamishi and Assumption Day


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