RECIPE: Loukoumades For Mother’s Day | The Nibble Webzine Of Food Adventures - The Nibble Webzine Of Food Adventures RECIPE: Loukoumades For Mother’s Day | The Nibble Webzine Of Food Adventures
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RECIPE: Loukoumades For Mother’s Day

Crispy “Greek donut holes” and honey are a
special treat. Photo courtesy Stix
Mediterranean Grill | NYC.

  We wanted to make something special for Mother’s Day, and were excited to come across these loukoumades at Stix Mediterranean Grill in New York City. We thank them for the yummmy recipe.

Loukoumades are a fried-dough honey pastry popular in the Mediterranean. Deep fried dough is soaked in sugar syrup or honey and cinnamon, and sometimes sprinkled with sesame. A modern analogy is a yeast “donut hole,” but much tastier.

The name (loo-koo-MAH-dess) derives from the Turkish word lokma, meaning mouthful or morsel. In ancient Greece, these deep fried dough balls were served to winners at the Olympics; so they’re a perfect treat for a champion mom.

The pastry is called zvingoi by Greek Jews, who make them as Hanukkah treats. In Italy a similar dish is called sfingi di San Giuseppe. Also similar are the Italian struffoli and the Indian and Pakistani jalebi and gulab jamun.

Loukoumades can be served in one, two or more pieces, loose or on skewers, for dessert. A cup of tea is an excellent companion. For something more elaborately with ice cream and a drizzle of honey.

These crispy fried dessert dumplings are made with yeast; the dough must rise.

  • Prep Time: 25 minutes
  • Cook Time: 5 minutes
  • Total Time: 30 minutes
    Use top quality honey: The better the honey, the more delicious the loukoumades.




  • 1 tablespoon yeast
  • 1 cup lukewarm water (for yeast)
  • 5-1/2 cups flour
  • 1 teaspoon salt
  • Warm water
  • 2 cups sugar
  • 1 cup honey
  • 1 cup water
  • Cinnamon
  • 2 cups canola oil for frying
  • “American” garnishes: whipped cream, ice cream,
    candied walnuts (recipe)
    Use quality honey: It makes a big difference. Photo by Liv Friis-Larsen | IST.

    1. DISSOLVE yeast in water and let set for 10 to 15 minutes.

    2. SIFT flour and salt together. Make a hole in flour and pour in the yeast mixture. Mix gently while continuously adding warm water until a soft, sticky dough is formed. Cover dough with clean, damp dishtowel. Let the dough rise until it doubles in size.

    3. MAKE the syrup: Combine the sugar, honey and water in a small pot and bring to a boil. Continue to boil for 6 minutes. Remove from high heat; cover to keep warm.

    4. HEAT oil in deep fryer. Use a tablespoon to drop batter into hot oil. When batter floats and is golden and puffy, remove to drain on paper towel.

    5. POUR syrup over hot loukmades and sprinkle with cinnamon.



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