22/02/2026
Loukoumades
Loukoumia (Koubania) - Cretan Fried Dough Bites
This is the traditional Cretan loukoumia. It's a completely different recipe, resulting in fluffy, fried dough pieces that can be enjoyed as a savory snack or, more commonly, as a sweet treat drenched in syrup and topped with nuts.
Yields: About 40-50 pieces
Key Equipment: Large bowl, deep pot for frying, slotted spoon, saucepan
Ingredients
The Dough:
1 kg all-purpose flour (approximately, for a soft dough)
75 g fresh yeast (or substitute with sourdough starter)
2 cups fresh orange juice
2 cups olive oil (for the dough)
1 cup sugar
1 cup water or alousa (traditional alkaline water)
1 shot glass raki (Greek pomace brandy)
1 shot glass lemon juice
Orange zest, to taste
A pinch of salt
Olive oil, for deep frying
The Syrup:
2 cups sugar
1 cup honey or petimezi (grape molasses)
1 cup water
1 cinnamon stick
1 strip of lemon or orange peel
The Topping:
Crushed walnuts, to taste
Toasted sesame seeds, to taste
Ground cinnamon, to taste
Instructions
Part 1: Make the Dough
In a large clay bowl (or any large bowl), place the yeast or starter with a little lukewarm water and enough flour to form a thick batter. Cover with a cloth and let it rise in a warm spot.
Once risen, add all remaining dough ingredients and knead, adding flour gradually until the dough is soft but not sticky.
Shape the dough into thick cords, then slice them diagonally into pieces the size of a small walnut. Place them on a cloth and let them rise again in a warm place.
Part 2: Prepare the Syrup
In a pot, combine all syrup ingredients and let it boil for about 10 minutes. Set aside and keep warm.
Part 3: Fry & Serve
Heat plenty of olive oil in a deep pan. Fry the dough pieces in batches until golden brown on all sides. Drain on kitchen paper.
Dip the fried loukoumia briefly in the warm syrup. Arrange them on a platter and sprinkle generously with crushed walnuts, toasted sesame seeds, and cinnamon. Serve immediately.
Chef's Notes & Tips
For Loukoumi (Gelée):
Temperature is Crucial: A candy thermometer is your best friend. The 115°C (240°F) temperature is essential for the perfect consistency.
Patience: Do not rush the cooling time. Allowing it to set overnight gives loukoumi the perfect, non-sticky texture.
Flavor Variations: Beyond rose, you can flavor the gelée with lemon, orange, mint, or mastic. Just add the flavoring at the end.
For Loukoumia (Cretan Dough):
Fresh is Best: These are best enjoyed fresh and warm, right after they are fried and soaked.
Savory Option: For a savory version, simply omit the syrup and enjoy them plain or with cheese and olives.
