In Greece, loukoumades are commonly spiced with cinnamon in a honey syrup and can be sprinkled lightly with powdered sugar.
This pastry is called zvingoi by the Greek Jews, who make them as Hanukkah treats. It is claimed to have been originated by the Romaniotes, though the name derives from medieval German swinge.] A similar dish is also found in Italy as sfingi di San Giuseppe.
Various other kinds of fried dough with syrup are found in the Mediterranean, Middle East, and South Asia, from the Italian struffoli (the most similar to loukoumades in preparation) and zeppole (more like an American cake doughnut) to the Indian jalebi and gulab jamun.
The Turkish word lokma means 'mouthful' or 'morsel', from Arabic لقمة luqma. A version called لقمة القاضي luqmat al-qadi (judge's mouthful) was described by al-Baghdadi in the 13th century and is made in Arab countries to this day.
