«Λουκουμάδες στο τηγάνι» Πηγή: Στάλω Λαζάρου
"Cut the loukoumades using a small spoon and drop them into the hot oil. Once they are golden brown, drain them in a colander and place them in the cold syrup.' (oral testimony of Georgia Neocleous, Kyperounda - Limassol, in Kourris and Lazarou 2007, unpublished data).
Name - Recipe
Λουκουμάδες. A Cypriot traditional version of doughnuts.
Version A:
1 kg of flour
2 medium-sized boiled potatoes
A pinch of salt
1 sachet of yeast
water
sunflower oil for frying
icing sugar for sprinkling
For the syrup:
2 glasses of sugar
2 glasses of water
Version B:
7 cups of flour (½ village flour, ½ plain flour)
½ tsp salt
1 sachet of yeast
1-2 medium-sized boiled potatoes
lukewarm water
For the syrup:
6 cups of water
4 cups of sugar
1 cinnamon stick
cloves
lemon
Version C:
1 kg village flour
1 sachet of yeast
½ tsp salt
5 ½ cups of lukewarm water
1 tsp ground mastic
½ tsp cinnamon
oil for frying
sugar or honey
Version A:
In a saucepan, mix the sugar with the water and prepare the syrup. . Mash the boiled potatoes in a blender with a little water and pour them into a large bowl. Add the salt and yeast. Add the flour and mix until it becomes a thick paste. Let the mixture stand in a cool place to proof. In a deep saucepan, put plenty of sunflower oil to heat well. Cut the loukoumades with a small spoon and drop them into the hot oil. Once they are golden brown, drain them in a colander and place them in the cold syrup. Sprinkle with icing sugar (oral testimony: Georgia Neocleous, 60 years old, Kyperounda - Limassol, in Kourris and Lazarou 2007, unpublished data).
Version B:
Sift the flour with the salt and add the yeast. Boil the potatoes, peel and mash them. Add them to the rest of the ingredients and knead with lukewarm water to make a batter. Allow the batter to proof for about an hour. Prepare the syrup. Put plenty of oil in a pan and let it heat up. With one hand take some of the batter and with the other hand cut it with a spoon and place it in the pan. Before cutting the next loukouma, dip the spoon in water and repeat every time. After the loukoumades turn golden brown, use a slotted spoon and place them in the syrup for a while, remove them and serve them (Ministry of Agriculture 2006, Cypriot traditional preparations, 54).
Version C:
Mix all the ingredients together to make a batter. Cover the mixture with towels for about two hours to proof. In a large saucepan, heat the oil. Place a glass of water close to it and a spoon inside it. Take a piece of the batter with your left hand and close your hand into a fist. Using the wet spoon, cut the piece of dough that sticks out (walnut size) and drop it into the hot oil. After 3 loukoumades you cut, dip the psoon in the water. When the loukoumades are puffed and cooked on one side, turn them over to the other side. When they are golden brown, remove them with a slotted spoon and place them on a platter. Sprinkle them with sugar or honey (optional) and serve. (Kythraiotou 2013, 72).
Frying.
In the old days, they used to add mashed potatoes to the dough. Today, however, they use yeast instead (note: Stalo Lazarou).
Functional and symbolic role
Loukoumades are customary during festivals and on the eve and day of Epiphany (note: Stalo Lazarus).
Additional information and bibliography
Kythraiotou F. (2013), Marathasa Gastronomic Guide, Ministry of Education and Culture - Pedagogical Institute, Nicosia.
Ministry of Agriculture, Natural Resources and Environment, Department of Agriculture (2010), Cypriot traditional preparations, Press and Information Office, Nicosia.
Kourri P. and Lazarou S. (eds.) (2007), Traditional recipes of Kyperounda village (unpublished data).
Stalo Lazarou, Varvara Yangou / Petroulla Hadjittofi, Argyro Xenophontos
Ζύμη για λουκουμάδες. Πηγή: Στάλω Λαζάρου.
Σύγχρονο μηχάνημα κοπής λουκουμάδων. Πηγή: Στάλω Λαζάρου.
Φρεσκοτηγανισμένοι λουκουμάδες. Πηγή: Στάλω Λαζάρου.
Τηγάνισμα. Πηγή: Στάλω Λαζάρου.
Υπαίθρια παρασκευή λουκουμάδων 1, Πέρα Ορεινής 22/3/2014. Πηγή: Κατερίνα Λαζάρου.
Υπαίθρια παρασκευή λουκουμάδων 2, Πέρα Ορεινής 22/3/2014. Πηγή: Κατερίνα Λαζάρου.
Υπαίθρια παρασκευή λουκουμάδων 3, Πέρα Ορεινής 22/3/2014. Πηγή: Κατερίνα Λαζάρου.
Υπαίθρια παρασκευή λουκουμάδων 4, Πέρα Ορεινής 22/3/2014. Πηγή: Κατερίνα Λαζάρου.
Υπαίθρια παρασκευή λουκουμάδων 5, Πέρα Ορεινής 22/3/2014. Πηγή: Κατερίνα Λαζάρου.
Υπαίθρια παρασκευή λουκουμάδων 6, Πέρα Ορεινής 22/3/2014.φωτ: Κατερίνα Λαζάρου
Παρασκευή λουκουμάδων 1, Σαϊτάς 18/11/2012. Πηγή: Γεωργία Θεμιστοκλέους.
Παρασκευή λουκουμάδων 2, Σαϊτάς 18/11/2012. Πηγή: Γεωργία Θεμιστοκλέους.
Παρασκευή λουκουμάδων 3, Σαϊτάς 18/11/2012. Πηγή: Γεωργία Θεμιστοκλέους.
Παρασκευή λουκουμάδων 4, Σαϊτάς 18/11/2012. Πηγή: Γεωργία Θεμιστοκλέους.
Λουκουμάδες στο πανηγύρι της Παναγίας Μάνας των Παίδων, Μένοικο 2014. Πηγή: Παναγιώτης Γεωργίου.
Λουκουμάδες στο πανηγύρι της Παναγίας Μάνας των Παίδων, Μένοικο 2014. Πηγή: Παναγιώτης Γεωργίου.
Είναι παράδοση στο σπίτι μας να φτιάχνουμε λουκουμάδες κάθε Θεοφάνεια. 2014. Πηγή: Christina Loucas.
Οι λουκουμάδες αποτελούν παράδοση των Θεοφανείων στο σπίτι μας. Η φωτογραφία λήφθηκε κατά τα τελευταία στάδια της παρασκευής. Προσθέσαμε κανέλα και τους απολαύσαμε, 2014. Πηγή: Christina Loucas
Λουκουμάδες. Κυθραιώτου 2013, 72.
Traditional Recipes
Fillota with syrup
Fillotá are envelope-shaped pastry sheets which have been brushed with oil and sprinkled with sugar and cinnamon. The recipe comes from Agios Georgios of Kyrenia.
Traditional Recipes
Gerouthkia
The small pieces of fried dough are served with carob syrup. The recipe comes from the occupied Varisia of the Morphou region (Nicosia district).
Traditional Recipes
Glytžista from Koilani
This dessert was previously served during engagements, but also during the Carnival. It is still made to this day.
Traditional Recipes
Homemade fiogákia (farfalle) with honey
An easy and inexpensive dessert, made by grandmothers for their grandchildren, even using leftover dough. Recipe from Trachoni Kythrea.
Traditional Recipes
Kaïkanás
A type of rich pancake, containing eggs that was often prepared in Cypriot households, since it was an easy and filling dessert. It was particularly common in the villages of Pitsilia.
Traditional Recipes
Kaïkanás with anari cheese
Kaïkanas is a type of rich pancake, containing eggs. In this recipe anari cheese is added. The recipe is prepared in Omodos in the mountainous district of Limassol and Potamia in the district of…
Traditional Recipes
Kateïfi
A syrupy sweet made with shredded filo pastry dough, almonds and cinnamon. A popular dessert of Middle Eastern origin, incorporated into Cypriot cuisine since many years.
Traditional Recipes
Kotziakares or nekatota
Cyprus pancakes come in several variations. The most wellknown are the xerotiana and the loukoumades (see recipes in relevant entries), while the kotziakares or nekatota is another type of pancakes.
Traditional Recipes
Lalagouthkia from Marathasa
In Marathasa region, the lalagouthkia, along with ladopittes, xerotiana and others were prepared at the beginning or end of agricultural tasks, such as the gathering of olives, the pruning of vines…
Traditional Recipes
Lalagouthkia with anari
Traditionally, lalagouthkia were made without filling and served sprinkled with sugar or drizzled with honey or epsima. In this newer version, anari filling is added to lalagouthkia.
Traditional Recipes
Pishíes from Deryneia
Pishíes was one of the main traditional sweets served on festive occasions. In the old days, they used to prepare pishíes mostly when they had pork fat available so they could fry them.
Traditional Recipes
Pishíes from Kakopetria
The dough is covered with almonds and cinnamon, rolled out and cut into pieces. After frying, the pishíes are dipped in honey syrup.
Traditional Recipes
Pishíes from Paralimni
These pishíes are made with potato in the dough mixture. They are crescent-shaped and contain sugar and cinnamon.
Traditional Recipes
Pittouthkia - small pittas
These pitas are made with a fried batter containing flour and eggs, and are served with honey or sugar. The recipe is from Agros village in the mountainous district of Limassol. Pittouthkia were…
Traditional Recipes
Ppaklava-Baklava
A recipe for a well known sweet delicacy, typical of the Middle Eastern cuisine, which is also very popular in Cyprus.
Traditional Recipes
Shamishi - Šámiši
It was customary during the various festivals to prepare s̆amiši in the churchyard, a custom that continues to this day. Šamis̆i were also offered at weddings.
Traditional Recipes
Tiganítes with honey and dried fruit
Pancakes get a local character in this recipe since the filling is made of pure Cypriot ingredients: dried figs, raisins, honey, carob syrup and almonds.
Traditional Recipes
Xerotíana
“When they are golden brown, remove them with a slotted spoon and place them on a platter. Either sprinkle with sugar or drizzle some honey or epsima. (Sotiroula Kyriakou, Kyperounda)
Traditional Recipes
Xerotíana tarahtá
Recipe from Rizokarpaso. The tarahta xerotiana are served with sugar or honey and raisins (optional).
Foods
Xerotiana, loukoumades
A Cypriot sweet that resembles to a honey cruller and its texture to a churro.