Loukoumades
Yeasted dough fried into puffs and drenched in honey syrup, dusted with cinnamon and walnuts — a dish tracing to ancient Greek Olympic honey cakes, later shaped by 400 years of Ottoman rule alongside its close cousin, Turkish lokma.
Vegetarian
⚠ Contains: Gluten, Tree Nut. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 3 cups all-purpose flour
- 2 1/4 tsp instant yeast
- 1 tbsp sugar
- 1/2 tsp salt
- 1 1/2 cups warm water
- Oil, for deep-frying
- 1 cup honey
- 1/2 cup water
- 1 tsp ground cinnamon
- Chopped walnuts, for topping
Steps
- Whisk the flour, yeast, sugar, and salt together, then gradually stir in the warm water to form a thick, sticky, pourable batter.
- Cover and let rise in a warm spot for about 1 hour, until bubbly and doubled.
- Heat oil for deep-frying. Scoop tablespoon-sized portions of batter with a wet spoon and drop them into the hot oil, frying until golden and puffed, turning as needed.
- Drain the fried puffs briefly on paper towels.
- Warm the honey with the water into a thin syrup, then drizzle generously over the warm loukoumades.
- Dust with cinnamon and scatter chopped walnuts on top before serving.