Loukoumades Recipe: Arabic Honey Puffs

Loukoumades Recipe

There are a lot of Middle Eastern sweets that we have enjoyed while living in the region… however we rarely ever attempt to make any of these at home. And we haven’t had a chance to eat any of them since Sky discovered his wheat allergy. Loukamades have their origins in Turkey and Greece are called Loukamat Alkadi (The Judges Morsel) locally, and are by far my favorite Middle Eastern sweet. Loukamades are balls of dough which are generally fried, and covered in a honey and spice syrup. I searched for a Gluten Free Loukamades recipe, and it was actually quite difficult to come up with one. This Loukamades recipe is a blend of several other recipes, and has been modified to be Gluten Free, and baked instead of fried. Of course the same recipe could easily be made without GF flour, and could also be fried if you so wish. I am not a Loukamades expert, but these came out pretty good and were awesome with coffee. I do think that being baked they miss out on the crunchy texture, but that also means you miss out on a ton of the fat, so that you can eat twice as much, guilt free.

Loukoumades Recipe

For the sauce in my Loukoumades recipe, I made honey the star. Oman is famous for it’s honey, and I love to use local products and support local farming whenever I can. Sprinkling the Loukoumades with pistachio slices, almond slices and cardamom or cinnamon make them beautifully presentable.

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Loukoumades Recipe

Loukoumades Recipe: Arabic Honey Puffs
Author:
Ingredients
  • For Dough
  • 1 cup of white flour
  • ½ cup of rice flour
  • Approx 2¼ teaspoons of Fast acting Yeast (11grams)
  • a pinch of salt
  • 6 oz water
  • 5 tablespoons of white sugar
  • For Honey & Spice Sauce
  • 6 oz of water
  • 10 oz honey
  • 5 tablespoons of white sugar
  • 2 whole Cinnamon sticks
  • 3-4 Cardamon Pods
  • 2 Star Anise
Instructions
  1. Mix and kneed all ingredients for dough. It should be elastic like, but not too wet.
  2. Set aside for 45 minutes to an hour, allowing the dough to double in size.
  3. Meanwhile, preheat oven to 400C.
  4. Make small balls from the dough, and place on a baking sheet, covered with baking paper. Allow to sit another 20 minutes.
  5. In a saucepan, add all the ingredients for the sauce and bring to a boil over a medium heat.
  6. Allow to boil until sauce has thickened a bit, about 7-10 minutes.
  7. Remove from heat and let cool.
  8. Bake the balls for 10-12 minutes, turning once, to allow browning on all sides. (or fry the balls in a saucepan filled with oil, in batches)
  9. Once cooked, dip balls in sauce, and serve warm, sprinkled with sliced almonds and Cinnamon or cardamon.

 

 

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