Loukoumades
“Λουκουμάδες (Loukoumades)”
Honey-soaked fried dough balls dusted with cinnamon
Loukoumades
Loukoumades are small balls of leavened dough, deep-fried until golden and crisp outside and soft inside, then bathed in warm honey or syrup and dusted with cinnamon. Some versions add chopped walnuts or sesame on top. They are best eaten hot, straight from the fryer, when the outside still crackles against the syrup. In Cypriot Greek you may also hear them called lokmades or loukoumathkia.
This is a festival and street sweet rather than a restaurant dessert. You find loukoumades at fairs, village festivals and seaside kiosks through the year, fried to order in front of you. They also have a calendar place: many Cypriot homes make them for Epiphany on 6 January, and there is an old custom of throwing a few onto the roof to keep mischievous holiday spirits, the kallikantzaroi, at bay. The dish itself is old, with roots traced back to medieval Arab cooking and the word loukoumades linked to the Arabic luqma, meaning a small bite or morsel.
Where to try it
- At seaside kiosks and dessert spots in Larnaca, Limassol and Ayia Napa.
- At village panigiria (festivals) in the Troodos mountains.
- Around Epiphany in early January, when they are a home tradition.
Loukoumades are an easy, inexpensive treat to round off a day, naturally vegetarian and usually eaten by the portion as a shared plate. Have them fresh and warm rather than reheated. They make a good finish after an evening stroll along Finikoudes Beach in Larnaca, where dessert kiosks line the promenade.
Key ingredients
How to make Loukoumades
- 1
In a bowl, dissolve yeast and a pinch of sugar in lukewarm water and let it stand for about 10 minutes until frothy.
- 2
Whisk in flour and a pinch of salt to form a thick, smooth, sticky batter, then cover and leave in a warm place for about 1 hour, until bubbly and doubled.
- 3
Heat oil in a deep pot or fryer to about 180C.
- 4
Wet your hand or a spoon with water and drop small portions of batter into the hot oil, frying in batches so the pot is not crowded.
- 5
Fry for 2 to 3 minutes, turning occasionally, until the balls puff up and turn deep golden brown all over.
- 6
Lift out with a slotted spoon and drain briefly on paper towel.
- 7
While still warm, drizzle generously with warm honey or honey syrup, letting it soak in.
- 8
Sprinkle with ground cinnamon and chopped walnuts, and finish with a scatter of sesame seeds.
- 9
Serve immediately while hot and crisp outside, as loukoumades soften quickly once syruped.
A home-style reference method; every family and kitchen has its own version.
Loukoumades questions
What are loukoumades?
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Where can I find loukoumades in Cyprus?
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Are loukoumades tied to any holiday?
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Are loukoumades vegetarian?
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