Loukoumades (*)

Loukoumas (Greek Λουκουμάς [luku'mas], plural Λουκουμάδες loukoumades) or lokma (Turkish [lok'ma]) is a popular Greek and Turkish fried-dough pastry. It is made of deep fried dough coated with sugar syrup or honey and cinnamon, and sometimes sprinkled with sesame.

This pastry is called zvingous or zvingoi by the Greek Jews, who make them as Hanukkah treats. It is claimed to have been originated by the Romaniotes, though the name derives from medieval German swinge,[1]. A similar dish is also found in Italy as sfingi di San Giuseppe.

In Turkey, lokma are traditionally distributed to the poor at funerals (lokma dökmek)[2] and by street vendors during festivals.[3]

Various other kinds of fried dough with syrup are found in the Mediterranean, Middle East, and South Asia, from the Italian zeppole to the Indian jalebi.

Etymology

The Turkish word lokma means 'mouthful' or 'morsel', and comes from the Arabic لقمة luqma(t), which according to some sources is also the origin of lokum (from لقوم, its Arabic plural).[4] A version called luqmat al-qadi (judge's mouthful) was described by al-Baghdadi in the 13th century.[5]

Cultural references

There is a Greek saying "Eisai megalos loukoumas!" ("you are a big loukoumas"), which is used when the speaker wants to offend somebody by calling him or her stupid.


Ingredients

1.36 kg (48 oz. = 6 cups) flour
1 teaspoon vanilla extract
2 cups undiluted evaporated milk
1 cup sugar
2 tablespoons baking powder
Soy or corn oil for frying
4 teaspoons dry yeast dissolved in half a cup of warm water
ground cinnamon
4 eggs
honey
½ teaspoon salt

Procedure

In a large mixing bowl, mix the flour, salt, milk, eggs, baking powder, sugar and vanilla.
Mix the yeast and water together.
Add the yeast mixture to the other ingredients and stir. The mixture should look like smooth cake batter.
Cover the bowl and leave it for four hours.
Place five centimetres of oil in a pot and heat it up.
With a tablespoon drop the mixture in and roll. Loukoumades should be sphere-shaped, fried and should look golden or brown from all sides.
After they are fried, remove them and pour honey over them. Use the cinnamon for extra flavour. You can also use sesame seeds for flavour.

References

A.D. Alderson and Fahir İz, The Concise Oxford Turkish Dictionary, 1959. ISBN 0-19-864109-5

Γ. Μπαμπινιώτης (Babiniotis), Λεξικό της Νέας Ελληνικής Γλώσσας, Athens, 1998

Oxford Companion to Food, s.v. jalebi.

Notes

1. ^ Babiniotis
   
2. ^ Alderson
   
3. ^ Oxford Companion
   
4. ^ Diran Kélékian, Dictionnaire Turc-Français (Ottoman Turkish), 1911
   
5. ^ Oxford Companion to Food; Charles Perry, A Baghdad Cookery Book, 2006. ISBN 1-903018-42-0.
   

Vefa Alexiadou , Greek Cuisine , ISBN 9608501865
Vefa Alexiadou , Festive Cuisine: 200 Recipes, to Prepare 19 Festive Menus , ISBN 9609013708
Vefa Alexiadou , Greek Pastries and Desserts , ISBN 9608501873

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