Literally “raised pancakes”.
Anevates tiganites are very similar to loukoumades. Traditionally, they are made with sourdough, where a gruel-like mixture of yeast, flour and water is created. The gruel is then fried in small quantities in hot oil. As they fry, the anevates tiganites take on a round shape. Once browned they are removed and left on paper towels to absorb the excess oil. When served they are drizzled with honey (slightly heated or diluted with warm water), sprinkled with roasted sesame seeds and, optionally, cinnamon.