Saturday, May 19, 2007
Going Greek  

Originally uploaded by TheJerseyTomato
Today, Lucky and I ventured to the 34th annual Greek Festival in Piscataway. My family had been wanting to go for over 30 years and so last year, we finally went.

This year, it was just the two of us venturing there. And honestly, it probably will be the last time. Not that I hate people; it's just that I hate lots of people. You have to park in the Rutgers Stadium lot and get bussed over, pay the $2 each to get in, wait in a long line to get the tickets for the food you want, wait in line to get that food, wait for a table to open up, and then forget about having a conversation because it's so loud.

Yes, the food is good... Lucky had a massive brick of pastitsio (a sort of baked macaroni and beef with cheesy egg stuff on top) and I had a gyro (I know, original but I already had tried the mousaka, pastitsio, and spanakopita last year along with ever single dessert they had available... most of them dripping with honey). We shared a glass of Greek sweet wine that seemed to have a touch of clove, and watched the Greek School's dancers perform.

We finished the meal with some Loukoumades. Having tried many different ethnic cuisines, I start to see a pattern of foods emerge. One of them being sweet deepfried dough. Doughnuts, beignets, zeppoles, Berliners... These ones happen to be "Greek." What makes them Greek, you ask? They are made by Greek parishioners , dipped in a thin honey sauce, dusted with cinnamon and sesame seeds, and are called "louloumades." Apparently, a more advanced version has them filled with custard.

Here's a recipe:

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