Literally “raised” pancakes.
Anevates tiganites are a traditional Greek dessert that is similar to the popular loukoumades. These small, fried balls are typically made with sourdough, which gives them a unique flavor and texture. To make the dough, a mixture of yeast, flour, and water is created and allowed to ferment, creating a gruel-like mixture that is then fried in hot oil in small quantities. As they fry, the anevates tiganites take on a round shape and become golden brown and crispy. Once removed from the oil, they are left to drain on paper towels to absorb any excess oil.
When served, anevates tiganites are typically drizzled with honey that has been slightly heated or diluted with warm water to create a syrupy consistency. The warm honey is then generously poured over the fried dough balls, and they are sprinkled with roasted sesame seeds and, optionally, cinnamon. The combination of the warm, sweet honey and the crispy fried dough creates a delicious and satisfying dessert that is beloved throughout Greece.
Although anevates tiganites are traditionally made with sourdough, some modern variations of the recipe use other types of dough or batter, such as a simple mixture of flour, eggs, and milk. These variations may also include additional ingredients, such as vanilla extract, grated lemon or orange zest, or even nuts or chocolate chips.
Anevates tiganites are a popular treat throughout Greece and are often served at festivals, fairs, and other social events. They are also commonly found in bakeries and sweet shops, where they are sold by the dozen. Despite their simplicity, anevates tiganites are a beloved part of Greek cuisine and a testament to the country’s rich culinary traditions.
