🍯 Loukoumades
Loukoumades are small Greek doughnuts: balls of yeasted dough deep-fried until golden and puffy, then drenched in warm honey syrup and dusted with cinnamon and chopped walnuts. They are crisp on the outside and light and airy inside. Served hot in a pile, they are a popular treat at cafés, street stalls and festivals.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 400 g flour
- 7 g dried yeast
- 1 tsp sugar
- 400 ml warm water
- A pinch of salt
- 200 g honey and 100 ml water for the syrup
- 1 tsp ground cinnamon
- 60 g walnuts, chopped
- Oil for deep-frying
Method
- Mix flour, yeast, sugar, salt and warm water into a thick, sticky batter; cover and rest for 1 hour until doubled.
- Warm the honey with the water until runny.
- Heat the oil to about 175 °C. Squeeze small balls of batter through your fist and drop them in with a wet spoon.
- Fry until golden all over and drain on paper.
- Pour the honey syrup over the hot loukoumades and sprinkle with cinnamon and walnuts.
How to make it lighter
- Share a plate — five or six balls make a reasonable portion.
- Drizzle the honey lightly instead of drenching.
- Use fewer walnuts or skip them — nuts are calorie-dense.
History
Fried dough balls soaked in honey or syrup have a long history around the Eastern Mediterranean. Today loukoumades are made all over Greece and Cyprus and in Greek communities abroad.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →