Hello everyone! I am Yannis Kalafatis and together we will learn more about the Mediterranean cuisine and diet. Today we will see how to make those Amazing little Loukoumades. They are crispy outside but once you bite them you get an explosion of syrup which is not tiring out and too swee but the perfect balance! If you would like to see more, simply support us by liking, comment and share the video with your friends. Lastly you can check our website for the recipe and our blog as well. Enjoy and have a nice day!
Timestamps:
00:02 intro
01:05 Syrup
02:05 Ingredient Introduction
03:50 Dough Forming
06:15 Frying
10:20 Second Frying
12:20 Garnish
14:15 Recipe History
Recipe History info:
https://en.wikipedia.org/wiki/Lokma
Recipe:
https://akispetretzikis.com/en/recipe/410/loykoymades
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Hello everyone I’m yanis scaat and together we’ll learn more about the Mediterranean Kion and diet I hope you enjoyed uh the Christmas holidays and uh Happy New Year as we didn’t say previously a little bit late but yeah today we will see how to make lades that
Will be a recipe from Petra jikis AIS Petra jikis um and I know that the holidays are over but we still will not stop we’ll make some uh beautiful little Donuts they’re dairy free and they can be made glutenfree if you adjust a little bit
The recipe and if you stay until the end of the video we will see uh where the history of the recipe where they come from and a little bit more details but for now let’s have a look on how to make it uh we will have a
Little bit of detail so make sure you watch closely um as I said there noral recipe bow t a little a little bit of some ingredients but so let’s have a look okay so the first thing we’re going to do is we’re going to get our pot
We’re going to get our water and honey in here to make the syrup and the first thing we going to do cuz we will need it cold so we’re going to get our strong hit we’ll get our sugan in here and we’ll spray a little bit of
Rose water you can find it from any Supermarket just make sure you do a little bit of spray there to get give a little bit of flavor and then we’re going to whisk until the sugar is dissolved we’ll bring it to boil and then we’ll leave it to uh cool down on a
Cold uh Bowl in a different utensil that will speed up uh the cooling down process okay so our water is boiling we’re going to mix a little bit like that and now we’re going to turn off the heat of the stove and into the cold in different utensils to cool it
Down right here we’ve got water yeast and honey we’re going to whisk until the yeast is dissolved make sure you you use lucor water so help a little bit spit up the process but not hot cuz you’re going to kill the [Applause] yeast and that’s it now the preferably
Should stay for about 10 minutes and then we’re going to put it to the dry ingredients that I’ve got here okay so 10 minutes has passed our yeast has been activated and here we’ve got our corn flour flour and salt so what we’re going
To do is we’re going to mix all the dry ingredients together first and then we’ll get a little bit by little bit the wet ingredients the liquids into the dry ingredients like so don’t do the opposite otherwise you’ll make a mess into the kitchen just was until the lamps are
Gone the mix is meant to be uh a bit liquid so don’t worry about it much if you add the hand mixer or a mixer will be much easier for you otherwise you going to use your hand a little bit okay so that’s it the lamps
Are gone half our recipe is done we’re going to clean a little bit the sides with the help of a silicon spatula or Mr if you like you [Applause] go and then inside there we go like so and now what we will do is we’ll get a piece of Cl
Fil cut it like so and then we’ll get the spray with oil spray I’m going to spray on top so it doesn’t stick onto the dough and we’ll go on top now that one will leave it for about 30 minutes to proof don’t push too
Much as you can see our dough has more than doubl in size it’s very fluffy and very sexy uh that means we’re ready to go and then for the rest of the setup you will need um a plate or a tray with p with uh absorbing paper kitchen paper
Paper whatever you want to call it then we’ll get a glass with um hot water and a little spoon our syrup is cold as well and then we’ve got our Oil we’re going to switch it on to uh 160° I’ve got a digital thermometer uh or you can use a
Probe if you want wherever easy but make sure you keep it to 160° uh and we’re going to double fry them for extra crispiness now at the meaning time uh the recipe can be found Down Below in description uh it will not be my website it will be akis Petro JIS
However as you’re down there you can click the uh red button the Subscribe button to join our family and be notified for the future videos and also if you click on our Channel we have a lot a lot more recipes on our own website yc.com as well so make sure you
Have a look for now we shouldn’t go more than 60 if you go ruction like me and it hits up more you can SP on the side a little bit but make sure we keep it right now we’re going to remove our clean film remember key step was that we
Put oil onto our uh clean film so the dough hasn’t stuck a lot otherwise it will be a whole mess and now we’ll need a couple of gloves okay so we’re in temperature so now I want you to see closely what we’re going to do with her hand with a glove
We’re going to have the dough here right so put the close to us and now we goove we’ll squeeze and we’ll get a little bowls and then drop them in and they will puff so get a little bit dough again using the squeezing with the index and the
Thumb get a little bit like that just for the shape and then you go in with a spoon and you drop it the goal is to go around but obviously it doesn’t really matter that much so you don’t want to overfill it cuz the the temperature will drop I’ll be big
One there you go and now the secret is once they start get a little bit of color we’re going to remove them we want them white to slightly yellow not much more and you will see why also in case they stick together do not be afraid cuz then they then we’re
Going to cool them down a little bit and then we’re going to refy them so it doesn’t really matter make sure you keep an eye on the temperature and you’ll be fine if you have a sp small pan like I do make sure you flip them over so you cook
Both you can also base them a little bit throw some oil on them hot that will help buff them up there we go look at them Beauties another way to keep the temperature in spots when you’re putting the cold mix inside the oil it drops the temperature a little bit so that will
Help you up just make sure you s a little bit help them out or use a spoon to be safe and here we go all of our lcadas some of them puffed more some of them are no you can feel them inside they hold a bit and they’re slightly raw so
Make sure you use a lot of paper and you change a little bit leave them to cool down and then we’re going to warm up our oil fry them again and put them straight to the syrup for about 10 seconds then remove them and then we’re going to
Drizzle them with some Greek honey uh put some cinnamon and some nuts on top people usually inre use walnuts but we will sprinkle some cashes instead okay so ladas have cooled down a little bit and they have the paper has absorbed most of the oil now what we’re going to
Do we’re going to fry them again and put them into the syrup straight away all right we’ve got them we’ve got the all on 160 we’re going to drop them in until they get color and then we’re going to dip them straight into the syrup all once you have started getting
A bit of color you don’t want to go too far just a little bit we’re going to put them straight into the syrup take them a little bit into the syrup for about 10 seconds and now we’re going to scoop them out and as you can see they’re crunchy
And there we go they are ready as well they got a beautiful color and I’ll go into the cold syrup and now you can hear them they’re crunchy they hit the walls of the bowl that’s what we want we’re going to leave them 10 seconds there and we’re going to put some more
In okay and the last ladas they are ready so they’re going to go straight in the syrup we push the all to the back and after 10 seconds we’re going to put them out of the syp they’re going to absorb what they have to absorb and then make this beautiful crust outside
And there we go out and here we are we’re going to get this beautiful bowl look at those beautiful lades they’re amazing s very simple and easy recipe to do for now what we’re going to do we’re going to get a little bit of honey and we’re going to driz them on
Top Let It Go on top or actually go a little bit everywhere to be honest ladas must be with quiek honey and this should be fresh and warm next step of course will be some cinnamon a good amount don’t put too much cuz the nuts not going to stick on
It and then we’ll get some of our nuts and we’ll put them on the top like so here you are look at this beautiful piece of art thank you so much much for watching here was the video on how to make those bees uh it’s a beautiful snack famous
Snack you can have them for a picnic you can do many many things with them they’re just amazing and very simple to make thank so much for watching make sure you check the recipe and our other videos that we’ve CAU cuz there’s a lot of sweets and savory puries that you can
Make we have them on our Channel and if you want to get notified for the beautiful recipes like that you should click the red button the right subscribe just because we’re close to 100 and uh just few clicks away um yeah that way you support us as well and otherwise
Other than that have a beautiful day thanks so much for watching bye welcome to the history of the recipe of today’s video to give a shout out most of the information for today will be from Wikipedia so check them out link will be down in the description so lukumades uh
Originally called LMA is a dessert originated from Egypt made of Liv and deep fried dough bowls as we saw today the sock and syrup or honey sometimes coated with cinnamon or other ingredients as we do today the thish was described as early as the 13th century by Al bagdadi as lmat aladi which
Translates into judges morels the rabic word LMA means Morel mouthful or bite and that is proved by Arabic quicker books the Turkish uh name for the dis LMA is derived from the Arabic as is the Greek uh lukumades today you can find it in most of the Eastern Middle Eastern countries in Iraq
Is called LMA or luat and they defer both in size and taste across the country while in Arab countries of the Persian Gulf look quat um sometimes spiced with more even safron some that’s quite unusual in other parts of the Middle East they also called aame meaning a swimmer or zalabia
With numerous spelling variations though the later term may also refer to a similar dis made in Long spiral or straight pton shape they’re traditionally included in times of religious observances for example in the 11 by Muslims at Ramadan Jews at Hanukah and Christians at the funny I like so
That was some extra information for today um I will have link I’ll have the link Down Below in the description if you want to have a look and uh yeah thank you so much for watching so far I’ll see you on the next video and the history of it recipe
1 Comment
Loukoumades- Crispy & Syrupy Explosion Bites of Heaven! -Lokma