RFCJ RECIPE ARCHIVE
Posted by : Arthur Wouk Sweets: Fried Puffs in Syrup, Greek: Loukoumades - pareve
Many years ago, we had as neighbors a family of greek jews, and got the following recipe for chanukah from them. (the non-jewish greeks make it too, just not as well.) Loucoumades Greek Egg Confection from Yvette Namias 1 1/4 cups water 1/4 cup peanut oil 1 cup flour 6 eggs also oil for deep frying. In a 3 quart saucepan bring water and oil to a boil. Add flour and remove from heat. Work dough with a wooden spoon until smooth. Let cool. When cool, add eggs, one at a time, working the batter till smooth after each added egg. Heat about 1 inch of oil in a skillet. Temperature should be about 380 degrees F. When hot, drop in 1 teaspoon of dough at a time, and fry till brown. Prick with a fork, and then turn each ball over. When brown on both sides, remove and drain on an absorbent paper. Serve immediately, coated with sauce (see below). Sauce for Loucoumades. 1 cup honey 1/3 cup sugar 1/3 cup water juice of one lemon (app. 1/3 cup) Brandy to taste (app. 1/3 cup) Heat honey in a saucepan. Add sugar and water and mix. Still heating the mixture, cover it with cinnamon (not a thick coat, just sprinkled on to cover) and then mix in lemon juice. Finally, add brandy. (I prefer a thicker sauce and use much less sugar and water. When you are making it up, before adding the sugar and water, see what you think about the consistency for ladling out over the loucoumades, and for not dripping all over people and the furniture.) Archivist's note: The Jewish communities in Greece are composed of Jews from the Byzantine Empire (Romaniotes) and Jews who immigrated to Greece after their expulsion from Spain (Sephardic). Both communities make these Hanukkah treats. In Romaniote communities and in Christian Greek communities, they are called "Zvingous."
