The sculpture of god Ilissos is the first piece of the Parthenon Marbles that has ever “left” the British Museum. The sculptures were taken by Lord Elgin from Greece in 1803, when the country was still under Ottoman rule. Despite the efforts of Greek governments of the past thirty years, the Parthenon sculptures – or Elgin Marbles, as the British like to call them – were never returned to Greece.

Last Friday, Greek Prime Minister Antonis Samaras spoke of the Ilissos loan and called it “an affront to the Greek people,” who are infuriated that the Parthenon sculptures “travel,” but not to their home. The British Museum’s argument had so far been that the sculptures cannot be moved. Now that argument is invalid, Samaras said.

To read more, please visit greekreporter.com

By Philip Chrysopoulos

Greek cooks give loukoumades their distinctive shape by squeezing the very soft dough through their hands into the hot oil and turning the dough while it cooks until it is puffed and golden. Be very careful doing this as the hot oil may spit and there has been the odd report of an exploding loukoumada. Drain them on absorbent paper, drizzle them with honey – single-blossom is good for added flavour and fragrance – and scatter them with ground cinnamon for the traditional version of this luscious dish. Don’t stand on ceremony, either, waiting for the whole batch to cook. These little golden beauties are best served as hot as you can handle.

We’ve glammed our loukoumades up with wedges of photogenic (and tasty) figs and fragrant thyme leaves, but at their heart they remain the essence of simplicity. Simple, perhaps, but we’re betting you won’t be able to stop at one (or even two).

Ingredients

14 gr (about 2 sachets) dried yeast
300 gr (2 cups) plain flour, sieved
For deep-frying: vegetable oil
10 black figs, quartered

Honey and thyme syrup

360 gr (1 cup) Attiki or other Greek honey
110 gr (½ cup) sugar
1 lemon, thinly peeled rind and juice only
2 tbsp thyme leaves, plus extra to serve


METHOD

1. Combine yeast and 250ml warm water ina large bowl, stir to combine, then add 75gm flour, stir and set aside until foamy (5-7 minutes). Add remaining flour, 250ml warm water and a pinch of salt and beat with a wooden spoon until smooth and elastic. Cover and set aside until doubled in size (1-1½ hours).
2. Meanwhile, for honey and thyme syrup, combine honey, sugar, rind, juice and 125ml water in a small saucepan over medium heat, stir until sugar dissolves (3-5 minutes), then simmer until slightly reduced and syrupy (5-7 minutes). Remove from heat, cool slightly, add thyme leaves and set aside to cool to room temperature.
3. Meanwhile, heat vegetable oil in a deep-fryer or deep-sided frying pan to 180C. Spoon tablespoons of batter into oil, or squeeze them through your hands (be careful as hot oil may spit), and turn occasionally until golden and cooked through (3-4 minutes). Remove with a slotted spoon, drain on absorbent paper. Serve warm with figs, drizzled with syrup and scattered with extra thyme.


Note This recipe comes courtesy of Mary Loucas, mother of GT editor Anthea Loucas and is from the March 2010 issue of Australian Gourmet Traveller.

Serves 10

Cooking Time Prep time 20 mins, cook 25 mins (plus proving, cooling)

WORDS Emma Knowles RECIPE Alice Storey and Mary Loucas PHOTOGRAPHY Ben Dearnley STYLING Geraldine Munoz and Alice Storey

For more information, please visit Gourmettraveller.com.au