Loukoumades (Greek) or lokma (Turkish) (Greek: λουκουμάδες, singular λουκουμάς loukoumas, luqmat al-qadi (Arabic:لقمة القاضي, Persian: بامیه bamieh, see etymology below) are a kind of fried-dough pastry made of deep fried dough soaked in sugar syrup or honey and cinnamon, and sometimes sprinkled with sesame.

Contents 1 Regional Varieties 2 Etymology 3 See also 4 References 5 Notes

[edit] Regional Varieties

In Greece, loukoumades are commonly spiced with clove and cinnamon in a honey syrup and can be sprinkled lightly with powdered sugar.

In Turkey, lokma are traditionally distributed to the poor at funerals (lokma dökmek)^[1] and sold by street vendors during festivals.^[2]

This pastry is called zvingous or zvingoi by the Greek Jews, who make them as Hanukkah treats. It is claimed to have been originated by the Romaniotes, though the name derives from medieval German swinge.^[3] A similar dish is also found in Italy as sfingi di San Giuseppe.

Various other kinds of fried dough with syrup are found in the Mediterranean, Middle East, and South Asia, from the Italian struffoli (the most similar to loukoumades in preparation) and zeppole (more like an American cake doughnut) to the Indian jalebi and gulab jamun.

[edit] Etymology

The Turkish word lokma means 'mouthful' or 'morsel', from Arabic لقمة luqma(t).^[4] A version called لقمة القاضي luqmat al-qadi (judge's mouthful) was described by al-Baghdadi in the 13th century^[5] and is made in Arab countries to this day.

[edit] See also

• Tangyuan
• chè xôi nước
• Doughnut holes
• Tulumba
• Jalebi

[edit] References

• A.D. Alderson and Fahir İz, The Concise Oxford Turkish Dictionary, 1959. ISBN 0-19-864109-5
• Γ. Μπαμπινιώτης (Babiniotis), Λεξικό της Νέας Ελληνικής Γλώσσας, Athens, 1998
• Oxford Companion to Food, s.v. jalebi.

[edit] Notes

1. ^ Alderson
2. ^ Oxford Companion
3. ^ Babiniotis
4. ^ Diran Kélékian, Dictionnaire Turc-Français (Ottoman Turkish), 1911
5. ^ Oxford Companion to Food; Charles Perry, A Baghdad Cookery Book, 2006. ISBN 1-903018-42-0.

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