I had these when my family lived in Greece. Our landlady, Tula, invited us up and was making them. Fresh and warm with the syrup made, of course, with Greek honey. What else would she use in Greece in 1975. It was, and still is, the most incredible thing I have ever eaten. I just ordered some Greek honey on Amazon and can’t wait to make them. I’ve been to many Greek festivals over the years and always get the loukoumades. They’re okay, but when you’ve had the real thing with real Greek honey, it’s never the same. I’ve always thought the key was they Greek honey! And of course Tula made hers with love! Love your channel Dimitra!
You are so pleasant to watch, you explain everything perfectly, thank you! My husband is Greek and I'm surprising him today with a Greek meal. All of the things I'm making are your recipes, thanks again!
I had loukoumades for the first time today and haven't stopped thinking about them. I just knew you would have the best recipe for them, I'm definately making these. Thanks Dimitra ❤
I made this for my sons 5th grade class history project and it was such a hit with the kids,parents and teachers. I rolled some in powdered sugar, cinnamon sugar. My family is from Northern India and my mom used to make something very much like this flavored with cardamon and sprinkled with finely chopped pistachios. Thank you for sharing:)
I made mine with Cardamom & Cinnamon! I added the Spices to the Flour, and into the syrup. Making them now, as my dough us rising. Next time I will use Pure Almond Extract, as I bought a bunch of Pure Almond Extract, when it was on sale...lol. I guess I could finely chop the almonds to sprinkle onto finished product. Lovely!
I'm from Florida and we used to go to tarpon springs where all the very wonderfully Greek people live and we go these to eat on the way home and they are so good but that has been years ago I really need to make these thxs for shari g with us
I wasn't searching, but your video just popped up. Now the important part; I've been searching for my Italian grandma's recipe for what is called sfinge. A little smaller than golfball size, and very spongy deserts dipped in honey, and piled in a pyramid fashion usually made around Christmas. I could never find the recope because the final product was usually a hard ball instead of a soft almost hollow dessert. I suppose you could also fill them with a cream, but they were so delicious just without, but always very spongy, and honey like. She would alos intersperse whole almonds (just a few) into the pile of sfinge. It is pronounced safeengee. Thank you thank you for this recipe. I've been searching so long, I gave up, and yours comes to me out of the blue. Wonderful!
I am making these, right now....lol. Got my syrup ready, and my dough is rising, so beautifully! My husband was drooling when he watched this....lol. Can't wait to dive in!
They serve honey puffs at the Greek Festival in Dayton, Ohio, and I love them. Thanks for sharing this recipe and the tip on testing the oil readiness with a skewer. BTW, your home is beautiful.
I was helping my daughter make a Greek dish for her class project and since we are not Greek we did not know where to start. I know my daughter loves donuts so I thought I google Greek donuts and came across many recipes on how to make loukoumade donuts. I have to be honest, I never heard of loukoumade donuts until this research. Well, there are many recipes out there and many have large variations of ingredients and directions. I wasn't sure I was able to help her, but thank God I came across your RU-vid video on how to make it with a link to your recipe. You were easy to follow, the ingredients were simple (not that I mind but being that this was a last minute project I wasn't sure if I had all the ingredients at hand), and you were personable. So I said all this to say, Thank You! for helping me out of this dilemma (I wound up doing the whole thing by myself, typical). It is now going on 3 am and I am still waiting for my dough to rise BUT the hard part is over. The rest of the this journey is easy-breezy. So thank you once again and I appreciate all of the work you put into this recipe; and I'll say thanks from my daughter and all of her classmates in advance as well, lol. Have a beautiful day :)
Thank you so much!! I'm so happy that you found my channel. Welcome to our community :) By the way, have you watched my Apple loukoumades video? Those are also really amazing!! Best regards, xoxo.
I just tested my first batch and they are so good! Thank you for sharing your recipes. Over the last 4-5 days, I’ve made your eggplant lasagna and chicken scampi. All delicious! I feel like most of my meals miss the mark with other recipes but not with yours. I can’t wait to try more!
These look amazing! I’ve been craving them but apprehensive about tackling them. You’ve made it look so easy, like everything else you cook! I agree with a previous poster, you are so pleasant to watch!! Ευχαριστώ!
They look yummy.This recipe has been known for ages here, but we make it smaller in size and we do not dip it honey, just sugar syrup. I didn't know that it was a Greek recipe. Anyways, I think all Mediterranean peoples have a lot of recipes in common, that's why they have the best food in the world :) Greetings from Jordan.
@@Crazgreekgirl6 Maybe in the US, as most of the ground meat used in Greece for recipes other than mpiftekia(which don't have a fixed type of meat) is typically beef or beef plus pork, unless if near an area with lamb farms or if a recipe specifically asks for ground lamb.
My 10yr old daughter and I are making these now, hopefully they come out as good as yours look. Really simple to make so fingers crossed. Thank you for posting such a fun video. Matty and Alisha 😀
Omg I acutally crave for these at least once a month, best dessert to make ever. Who doesn't have flour, yeast , honey and cinnamon in there pantry staple in every greek home.
Easy to follow thanks! All steps and tips are perfect! I made half of the recipe for 2 and absolutely LOVE IT!!! Im also adding one cap of E & J to my syrup ooooh YUM!
Hi Dimitra! 😀 I thought that loukoumades recipe was so great!!! My Mum is from Kalymnos in Greece and she likes to make them too. Im going to try to make some😉 cheers!!
Imagine finding a Kalymnian in the comment section! The world is small. I spent 20 holidays in Kálymnos and that is where I first tasted Loukomades. They are delicious!
I think I'm the only Greek who prefers them with powdered sugar over the syrup. When I was a kid, I would stand next to my mom as she fried them. So I could intercept some before they went into the syrup. She'd get so mad that I was going against Greek tradition. She would hit me with the oily slotted spoon, trying to shoo me away.
There's a trend going around where they put merenda or nutella when buying them ready made. That said, my grandma and my mom would put honey and cinamon over them, and it was heavenly.
Bravo Dimitra, such an inviting color! 😋😋😋 Actually, I prefer them salty, and I prepare the dough by adding eggs(2 or 3), milk, yeast and flour. Accompanied by feta cheese after frying. But tommorow I'm doing them the way u did. Hugs!!!
Dimitra's Dishes I made them. They were so good. I actually had a lot of fun making them. I think my sister might be addicted now. :) Thanks for the recipe.
My mom made these whenever we had company. They were my favorite thing. Yum yours look fabulous. Do you make diples? I'd love watching the video if you did.
hi watched your beautiful donuts and im going to make them now sorry cant stay have to get things happening thank you love the way you explain as you went a long
Hi, how do I make sure they're crispy on the outside without burning them as every time I try to make them, the inside isn't cooked through so I keep it in the oil longer.
Thanks! But would it burn the outside by the time the inside is cooked thoroughly? And is it supposed to be thicker or more airy on the inside? I couldn't see it clearly on the video.
Neha T The whole batch would be too many for 1 person. Half batch would be better but trust me, if you share with family, friends or coworkers...they'll love you! I can't remember how many it made exactly.
Dimitra! Do you have a cookbook available?? It would be cool to see a cookbook with references to videos you have made. It's always overload, but I want to try everything, I know what I like but I want to explore & then be creative too! Turkish food too as well as many other!
Currently making these ,followed every step untill u started putting them into the oil.now when u dip ur scoop into the water u didn't specify which type of water to use cold, cool,lukewarm, hot ? I jus used Luke warm ,hopefully it won't stick too much to the scoop lmao I'll let you know how they turn out
Every time I try this after a few hours they become soggy - how do I make them to stay crunchy ? Also does it matter if you use milk or only water ? What’s the difference that the milk does ? Please
Loukoumades all get soft after a little while to keep them crisp you can fry them twice. I don’t recommend it as it’s too much work but that’s the only way.
I love how she's totally against using extra dishes... Me too! I always try to be "minimal", because my time is valuable. 😁 There is no need for "extra work"; work is easy to find, and you have to do it anyway, so why create more for yourself?
Hello, I’m planning to make this. How do I keep the uncooked loukoumades/dough if I don’t plan to fry it all at once?? And how long will it last? Thank you!
