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Jewish Recipes --> Recipes --> Jewish Cooking Terms / Dictionary

Bimuelos (or burmuelos) is the pastry's Judeo-Spanish name, loukoumades (or loukoumathes) is its Greek one, and lokma is its Turkish one. Sephardic Jews actually use the name "bimuelos" for a number of foods in addition to this one. For instance, it can also mean pancakes or fried patties, or even a type of baked muffins."

Also see: Hanukkah Recipes


A small, sweet or savory, deep-fried cake made either by combining chopped food with a thick batter or by dipping pieces of food into a similar batter. Some of the more popular foods used for fritters are apples and corn.


The word fritter comes from the Latin frictura ("fried") by way of Old French and Middle English. It is used to refer to a number of fried foods.

In British fish and chip shops the fish and chips can be accompanied by optional extras and many of these are called fritters which means a food item (such as a pineapple ring or an apple ring or some mushy peas) fried in batter. Hence: pineapple fritter, apple fritter, pea fritter etc.

Small cakes made with a primary ingredient, mixed with batter, and fried, are found in many American cuisines. "Corn fritters"' and "apple fritters" are well known. Fritters may use regular flour, cornmeal, or a mix. In a good fritter, the taste of the primary ingredient should predominate and not be overwhelmed by the taste of the batter. New England clam cakes, Maryland crab cakes, and Philadelphia scrapple are essentially varieties of fritter.

In Canada a fritter is a variety of holeless doughnut with apple flavored ones being the most popular.

Loukoumas is a popular deep fried Greek pastry comparable to a doughnut. The plural is loukoumades. It is made of dough coated with honey and cinnamon. Sesame is often added for extra flavor.

There is also a Greek saying Eisai megalos loukoumas! ("you are a big loukoumas"), which is used when the speaker wants to offend somebody by calling him or her stupid.

Romaniotes, the part of the Jewish community in Byzantine Greece called this pastry as "Zvingous/Zvingoi". The same name was probably used by the Byzantine Greeks also. Today both Jewish communities, Romaniotes and Sephardic Jews - who immigrated to Greece five centuries ago - make these Hanukkah treats.

Similar recipes are found throughout the world. The basic ingredients, dough and honey, are also known in the terminology of modern international cuisine to make the 'sweet of the poor'.

(pronounced lu-ku-MAS)


Sept 2005 - 2014 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods