Greek delights plentiful at Campbell fest

CAMPBELL

Pete Tsikouris carefully added small amounts of water and a little orange juice to give his 20 pounds of dough a smoother consistency as it slowly rotated while being mixed in a stainless-steel bowl.

The tedious one-hour process between the material’s mixing to rising was a key ingredient for making the best-tasting loukoumathes – and keeping alive a tradition his late mother, Themelina Tsikouris, started long ago.

“We have to beat it and bring it to a consistency to make doughnuts, but it has to rise first,” said Tsikouris’ sister, Mary Hazimihalis, who assisted with the process. “[Our] mom used to make the dough by hand.”

Loukoumathes are small, fluffy and deep-fried Greek honey puffs that resemble small doughnuts and can be smothered in honey and cinnamon.

They also are a popular treat during this weekend’s Greek Festival 2013 event at Archangel Michael Greek Orthodox Church, 401 12th St.

The three-day gathering continues from noon to 9 p.m. today at the church.

For more on what you can find at the festival, read Sunday's Vindicator or Vindy.com.