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For the dough
2 cups water
2 cups flour
1 cup olive oil or butter
1 teaspoon salt
2 cinnamon sticks
lemon rind, grated

For the syrup
2 cups sugar
1 cup water
2-3 teaspoons honey
6 eggs
2-3 cloves
2 teaspoons baking soda
lemon rind, grated




Place water, baking soda, salt, butter, cinnamon and grated lemon rind into a skillet and boil for 1-2 minutes. Pour in the flour and stir constantly with a wooden ladle, until the mixture starts to detach from the walls of the skillet. Remove the skillet from the fire, let cool for a while and add the eggs while stirring constantly. Heat the oil in a skillet; spoon small balls of dough using a wet spoon so that the dough does not stick and place them in the oil. Fry them until golden brown, take them out with a perforated skimmer and transfer them onto a serving plate.
Prepare the syrup by combining all ingredients in one skillet. Boil for 10 minutes, remove the cinnamon, the cloves and the grated lemon rind and add a wine glass of cognac. Pour the syrup over the loukoumades.
Instead of syrup, you can use confectioner’s sugar mixed with cinnamon to dredge the loukoumades.


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