Perfection on a Plate
One fan of loukoumades wrote on line, “If you’ve never had this fluffy, Greek delicacy, drop everything you’re doing and get on a plane to Athens!” (Obviously, that was written pre-pandemic.) It’s been awhile since I’ve eaten the mini-donuts in Greece, but my memories linger.
This past weekend I indulged in the golden puffs of goodness offered by the St. Nicholas Greek Orthodox Church at their Festival II—the final until next season.
Loukoumades: Oh, the Bliss!
Robin, JC, and I did a curbside pickup at the church’s Family Center on South Hwy. 40. We had pre-ordered the usual favorites: gyros, spanakopita, baklava, shish kabobs.
But the pièce de résistance was their loukoumades. The golf-ball size pastries of fried yeast dough are a bit crispy on the outside and soft on the inside with a light drizzle of honey and nuts. (Unlike baklava that sometimes swims in honey.)
The Ancient Delicacy Lives On
The ancient Greek-Roman dessert can be found today on menus in Greece, Turkey, Cyprus, and Egypt. But trying to find it in the Lou is more problematic.
I went on line, but didn’t see any local restaurants that offered loukoumades. If I’ve overlooked one, please let me know—seeing as how a trip to Athens is out of the question in my foreseeable future.
There’s a great You Tube recipe here. If you’re making a batch at home, I’ll be glad to do a taste test for you. 🙂