Tuesday 6 March 2012

I love Loukoumades. They are a very traditional Greek dish. My mum used to make them for us when we were children. We didn't have them often because they are fattening.

Loukoumades are dough balls fried in oil and rolled in sugar. As you can see they are not very healthy but incredibly delicious.

I hadn't eaten any in years until I bought the book  A Month in Marrakesh: A Food Journey to the heart of Morocco and found a similar recipe in there. They have Loukoumades as Orange Flower Doughnuts but I recognised them as soon as I saw the picture.

Of course I have edited their version to make them Loukoumades. It really is quite easy.

Makes 25

4 tbspns warm water
7g dry yeast
450gm plain flour
Pinch of salt
250ml cold water
Vegetable oil for frying
100gm caster sugar

Place the warm water in a bowl with the yeast and sugar, mix well, cover with cling film and leave in a warm place for about 30 minutes until mixture forms bubbles and has increased in volume.

Place the flour and salt in a large bowl. Make a well in the centre, add the yeast mixture and water (add more if needed) and knead into a smooth elastic dough folding the dough vigorously in from the sides as you knead. Keep kneading and punching the dough for 10 minutes adding a little water from time to time, until the dough is spongy, soft and sticks to your hands.

Place in a lightly oiled bowl, cover with a cloth and leave to rest for 2 hours until the dough has doubled in volume.

Fill a large, deep saucepan or deep fryer one-third full with vegetable oil and heat. When oil is hot carefully fry tablespoonfuls of batter in batches turning and making sure they are not overcrowded until they swell in size and turn golden brown about 3 – 5 minutes each.

Remove with slotted spoon and roll in caster sugar then drain on kitchen paper. Serve immediately.

Note: Keep heat low as you cook otherwise oil will get too hot and the loukoumades will burn on the outside and remain raw inside.


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