Loukoumia, also known as koubania, are small, fluffy fried breads — one of Crete’s most beloved traditional treats. You can enjoy them plain, with cheese and olives, or drenched in syrup for a sweet finish.

Dough Ingredients:

• 1 kg all-purpose flour (as much as needed)

• 75 g fresh yeast or sourdough starter

• 1 cup alousa (alkaline water) or plain water

• 2 cups fresh orange juice

• 2 cups olive oil

• 1 cup sugar

• A pinch of salt

• 1 shot glass of raki

• 1 shot glass of lemon juice

• Orange zest

For the syrup:

• 2 cups sugar

• 1 cup honey or grape molasses (petimezi)

• 1 cup water

• Cinnamon stick

• Lemon or orange peel

For the topping:

• Crushed walnuts

• Toasted sesame seeds

• Ground cinnamon

Preparation:

Step 1
Activate the sourdough: Place the yeast or starter in a large clay bowl (lekanida) with lukewarm water and enough flour to form a thick batter. Cover it with a cloth and let it rise in a warm spot.

Step 2
Once risen, add all remaining dough ingredients and knead, adding flour gradually until the dough is soft but not sticky. Shape into thick cords, slice diagonally into pieces the size of a small walnut, and let them rise again on a cloth in a warm place.

Step 3
Heat plenty of olive oil in a deep pan. Fry the pieces in batches until golden brown on all sides. Drain on kitchen paper to remove excess oil.

Step 4
In a pot, combine all syrup ingredients and let it boil for about 10 minutes. Dip the fried loukoumia in the syrup briefly, arrange them on a platter, and sprinkle with crushed walnuts, toasted sesame, and cinnamon.

Cretan dialect notes:

Lekanida: large clay bowl used in traditional kneading
Alousa (or alisiva): alkaline water made by passing water through wood ash – used in old-fashioned baking or even laundry

Recipe by: Lena Igoumenaki
President of the Cretan Cuisine Festival Association