GREEK RECIPES:LOUKOUMADES

LOUKOUMADES: HONEY PUFF OR PETIMEZI PUFF DONUTS
HOME MADE LOOKOUMADES

by.George Portokalakis

HOME COOKING STEP BY STEP:

Loukoumades are a popular Greek sweet; Delicious mouthful balls of dough deep fried until golden then drizzled with molassa syrup or honey and sprinkled with sesame and cinnamon. 

ANOTHER GREEK VEGETARIAN AND VEGAN FOOD

Honey is inluded in the vegetarian nutrition 

but because for many vegans honey is not included in their nutrition we have replaced honey with the grapes syrup called Petimezi or any kind of vegan syrup

In Greek: ΛΟΥΚΟΥΜΑΔΕΣ, pronounced loo-koo-MAH-thes

They are nothing but yeast donuts that are drizzled with copious amounts of honey syrup and enjoyed hot.

Loukoumades or Loukoumathes an amazing traditional Greek dessert - popular traditional sweet little fluffy - light-as-air - Greek honey puffs. It’s a deep fried dough pastry made balls of dough which are deep - fried until golden and crispy, then drizzled with honey and sprinkled with sesame seeds and cinnamon!  Little bites of heaven! And one of the oldest recorded desserts in Greek history. In ancient Greece, were served to the winners of the Greek Olympics.

The loukoumades are delicious little mouthfuls of heaven that melted in our mouths.

Lightly crisp outside, tender yet pleasantly chewy inside these puffy, yeast-risen balls are soooo good light airy, crispy pastries crisp on the outside and fluffy on the inside – and they are absolutely delicious.

In the city of Heraklion island of Crete where I live, we eat Loukoumades as breakfast accompanied by a glass of cold water or a cup of coffee or a glass of fresh milk. 

In my city there are 5 small pastry shops serving Loukoumades since 100 years back. 

There are very popular and just delicious!!!

Loukoumades are best if eaten warm, the same day they are made.

This amazing pastry, Greek Honey Puffs loukoumades are easy to make.

Check out the recipe so you can enjoy them year-round!

To make Loukoumades:

Dissolve the yeast in lukewarm water.

Put the flour and the salt in a bowl and gradually add the dissolved yeast mixing by hand.

Gradually add some lukewarm water until you have a paste that is neither too fluid nor too thick.

Cover the bowl with a towel and let it stand for about an hour.

The batter doubles in size and forms "bubbles",

heat plenty of oil in a pot, until it is hot.

Using two spoons carefully drop about a teaspoon full of batter for each puff into the hot oil. 

Turn the puffs using a slotted spoon and fry until golden brown on each side. 

Remove the loukoumades (honey puffs) from the oil with a slotted spoon 

and place them onto a plate.

Pour the grape must syrup over the loukoumades

or the honey and sprinkle with sesame and cinnamon.

Serve hot!

Questions? Feel free to contact Mr. George Portokalakis info@portoclub.gr

GREEK RECIPES: PEAS WITH CARROTS, DILL, TOMATO AND OLIVE OIL IN OVEN

ARAKAS LADEROS STON FOURNO : (PEAS WITH CARROTS, DILL, TOMATO AND OLIVE OIL IN OVEN)

by.George Portokalakis

GREEK RECIPE: GIANT OR ELEPHANT BEANS BAKED IN TOMATO SAUCE

FASOLIA GIGANTES PLAKI STON FOURNO: Big / Giant or Elephant Beans baked in Red tomato Sauce:

A VERY COMMON DISH OF GREECE

 by.George Portokalakis

HOME COOKING STEP BY STEP:

GREEK RECIPES; BOILED LEAFY GREENS - HORTA VRASTA

HORTA VRASTA - Boiled Leafy Greens- Wild and Cultivated Greens

by.George Portokalakis

HOME COOKING STEP BY STEP:

BIG SAVINGS FOR SMALL GROUPS!

Great for travelling with friends and family!  

GREEK RECIPES: CHICK PEAS IN LEMON

CHICK PEAS IN LEMON – FLOUR SAUCE
A typical chickpea soup from Crete

by.George Portokalakis

HOME COOKING STEP BY STEP:

A great choice for vegetarians and vegans!
An easy / simple very tasty and velvety casserole vegan dish!
It is simple and worth trying.

Revithia Dermbie   (serves 2)
1 cup dry chickpeas (150 gr)

1 medium size onion chopped

100gr olive oil (2/3 of a cup or wine glass)

Salt and pepper to taste
Boiling water- about 1litre

The night before, place your dried chickpeas in a bowl and enough water to cover the chickpeas by about 2 inches.

Next day, strain and rinse them 

and add them to a pot with chopped onions. Add water to cover them 

and simmer till cooked, about 1 and ½ hour.
As always in Greek soups, the olive oil gets added at the very end which makes the soup velvety smooth.
Cretans have the lowest heart disease rate in the world, which scientists put down to the use of good extra virgin olive oil and the abundance of pulses, fruits and veggies!
In an hour add the olive oil and salt and keep cooking until tender.

Mix the lemon juice with the flour 

and 10 minutes before the peas are cooked, 
add the mixture to the pot 

and stir. 

Round off with few olives, some feta cheese and crusty bread.

ENJOY!

Questions? Feel free to contact: info@portoclub.gr  

GREEK RECIPES: IMAM- STUFFED EGGPLANTS

EGGPLANTS STUFFED WITH ONION, GARLIC AND TOMATOES COOKED IN OLIVE OIL

A GREAT VEGAN DISH

by.George Portokalakis

HOME COOKING STEP BY STEP:

GREEK RECIPES: STUFFED ZUCCHINI

STUFFED ZUCCHINI AND MEAT RICE MEATBALLS IN AN EGG LEMON SAUCE

by.George Portokalakis

HOME COOKING STEP BY STEP

A classic delicacy made basically with meatballs (youvarlakia), rice and few zucchini. It’s really simple, and it’s simplicity of preparation and presentation, is actually what the Greek cooking is.

Giouvarlakia are meatballs made with rice in the mixture cooked in water or stock and served (traditionally) in egg-lemon soup (Avgolemono).

Delicious! This dish really is good.

For the stuffed zucchini:

I use the long green zucchini / courgettes.

You start by slicing the tops off, to make little lids.

To get the insides out I suggest a knife (smallish, you want good control).

Start scooping leaving a wall around the bottom and sides of the zucchini.

You want them to be sturdy enough to hold, but you also want room for a decent amount of filling.

This way you can sort of feel how close you’re getting to the sides.

When you’re using regular, long zucchini like the ones I use, the knife is the best choice.

The total cooking time is about 30-40 minutes.

Result?

Gorgeous. Really tasty.

For the filling:

500 g minced meat (pork/beef/chicken/lamb) (18 ounces)

1 large onion grated

1 egg

½ cup medium grain rice (not boiled)

½ cup
 flat-leaf parsley, finely chopped

5 zucchinis

1 tbsp 
salt 

1 tsp
 pepper

1 lemon, juiced

 

For the egg lemon sauce

2 Eggs

Juice of 2 lemons

1 tsp flour

HOW TO DO IT:

Place grated onion,

egg,

salt,

pepper,

rice,

parsley,

minced meat, 

 in a large bowl.

Knead mixture until smooth.

Using damp hands, form mixture into approximately 30 meatballs and 5 zucchini.

Drop the zucchinis

and the balls carefully in the pot of boiling water.

Reduce heat to a simmer and cook, covered, for 40 minutes or until meatballs are cooked through and the soup seams creamy enough.

Remove pan from heat.

In another boll put the 2 eggs, the juice of the lemon and mix it. Add the flour and keep mixing.  

Slowly add a ladle of the hot stock and mix until combined. 

Repeat this step another 4-5 times. Stir egg and lemon mixture back into saucepan of remaining soup. We do that because we don’t want to put straight the eggs into the hot mix. It might be cooked immediately and be like an omelette.

When the mixture with the eggs and the soup is in a normal temperature, we pour it back into the pot.

Take out a couple of veggies and meatballs , spoon some sauce over them .

Serve the giouvarlakia and zucchinis hot in warmed soup bowl with some meatballs and enjoy with fresh bread.

ENJOY!

Questions? Feel free to contact: info@portoclub.gr