Loukoumades - Greek and Cypriot Doughnuts

Loukoumades (pr. Lou-kou-MAH-dhess) or Lokmades (lock-MAH-dhess), as they are called in Cyprus, are Greek doughnuts.

They take their name from the Arabic words "luqma(t) plural luqūm", lokma and lokum or loukoumi, meaning morsel or mouthful.

A simple yeasted batter is made with yeast, flour and water (NO MILK) in the traditional recipe.

They are then fried in extra mild olive oil (or vegetable oil if you prefer), shaped into small round ballls.

They are served with honey, cinnamon and walnuts or plain in Cyprus. The Cypriot ones are dipped in a simple sugar syrup.

The doughnuts I tried in Greece are different from the ones we used to eat in Cyprus and at the beginning they did not thrill me, probably because I had only tried those they made at the panigyria (fairs).

Thinking of this now, this was probably due to the fact that many batches were fried over and over again in the same oil and my guess is that the honey they used was probably imported, which was of inferior quality and much cheaper.

When I tried the homemade ones, they were amazing!

Cypriot Loukoumades or Lokmades

In Cyprus, it's exactly the opposite.  When we were kids our parents would take us to the panigyria and we loved Loukoumades and Shiamishi, which were by far better than the homemade ones.   

The ones sold at the fairs were the best and don’t ask me why.  

Before I made them I thought that the only difference between the Cypriot and the Greek ones was only a matter of the syrup used in Cyprus and the honey used in Greece.  However, I was wrong!

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.  That ingredient was potato!!!

That recipe is included in my cookbook "Mint, Cinnamon & Blossom Water, Flavours of Cyprus Kopiaste!"

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.

Greek Loukoumades

Much later, a friend of mine gave me the 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.

What else can I do with loukoumades?

Instead, I made some mini sandwiches and served them with loquat jam and some Greek graviera.

They are perfect for breakfast, brunch or just for a snack!

Bananamoustoloukoumades (Loukoumades made with Grape Must and Banana)

No, this is not a tongue twister but I cannot find a more suitable word to describe these "loukoumades" (doughnuts) made with grape must (juice of fresh grapes), called "moustos" in Greek and banana!

When we came to Athens, we brought with us some fresh grape juice, as my children wanted me to make some moustalevria for them.    I bought some at the farmers' market in Nafplio and kept it in the deep freezer.

A few days ago, I had a dream or rather a nightmare, that I was making moustalevria but instead of it turning into a pudding it became like dough.  I kept thinking of this dream and since then the idea of making moustoloukoumades was swirling in my head.

Today, I made moustalevria and kept some grape juice to make loukoumades.  The recipe is exactly the same as for loukoumades but instead of adding water, I added grape must.

When I was about to fry them, I saw the bananas on the counter and decided to add some in the batter, so I cut two of them into 2 cm pieces and mixed them in the batter.

The grape must added a slightly sourish but aromatic taste to the dough and in combination with the banana inside and the toasted almonds and walnuts, honey and cinnamon on top, made them the best loukoumades ever!

Instead of banana, I have also made them with apple slices and with chocolate.

Loukoumades with Lemon Curd

A few days I made some Lemon Curd, with our lemons.   As we had to consume it soon and I did not have much time to make another dessert to use it, I made some extra large loukoumades.

I filled them with lemon curd and served them with kaimaki (Greek flavoured) ice cream, honey and walnuts mixed with cinnamon and sesame seeds.

An easy, simple but delicious dessert!

Savory Loukoumades?

Why not? Check out my Kolokytholoukoumades!

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Other relevant posts:

Xerotigana

Kolokytholoukoumades (Battered Courgette Flowers filled with Cheese)

Akoumia Symiaka

Kopiaste and Kali Orexi!