Most probably many who have not visited Hungary or have never met, heard about the „Lángos” will raise a question or two, but who have tasted it will always remember the crispy golden crunch!
During the Turkey occupying the territory of Hungary, the Turkish culinary habits came into the foreground, both countries population had and are sweet-toothed. Hungarians borrowed the „Pogácsa” (see previous upload), „Lángos” fried scone. Also stayed as a traditional cake the „Bejgli” (basically baked for the season holidays.) Indeed the Hungarians used the traits of Turkish cuisines.
„Q” … Where … whence origin the Lángos? „A” … According to some assumptions the Langos „invented” in Hungarian cuisine during the Turkish occupation, other claims saying to be of ancient Roman origin.
„Q” … „Since when do Hungarians eat Lángos”? „A” … It is likely to be counted back in time, most probably as old as the bread.
„Q” … “What is a Langos? „A” … It is a deep-fried flat bread made into a round, flat shape. The name comes from “láng”, the Hungarian word for flame/fire. The modern lángos, despite its name, is deep fried and not done in open flame. The savoury Lángos fried back then in fat, now-a-days in Hungary fried only in oil.
“Q” … How were the Lángos baked? “A” … The lángos were baked in the oven. After rising of bread a piece was cut out and hand extended and tossed on the coals. This deep-fried flat bread was traditionally baked at home and used as a quick filling meal for farm workers. So that on the days when the new bread was baked, also the bread lángos made. Was eaten along at breakfast, with sour cream, jam or powdered sugar.
Now-a-days … Most of the lángos sellers are rather hard to trace in Budapest or in the regions of Hungary, but locals will be handy to advise. One thing for sure the city markets always welcome the foreigners for a bite. For foodie lovers worth a stop and taste not only the classic salt and/or typical garlic sauce version, but the one with ham-cheese-sour cream/cheese-sour cream, onion and/or bacon, or with dill-cottage cheese/smoked pork/chicken, Hungarian stew „pörkölt”, Hungarian sausage „kolbász”, the Hungarian paprika – hell stronger than the chili – with all sorts of fillings. Foreigners staying in Hungary most probably had already tasted the unquestionably Lángos, and foreigners, tourist will discovers … taste it – love it … especially with the endless varieties of toppings and fillings.
Most probably day trippers simply will not be able to choose from “fortified” with sausage, bacon and deciding to choose from several toppings. Worthwhile to also taste the stuffed lángos with inside pork or poultry stuffings, hot or medium fillings. Despite its dense appearance, the lángos is light, with a pillow texture on the outside and a crispy golden crunch in the middle. Anytime time of the day the Hungarians have their favorite Lángos. It can be very filling, so you might want to try before a main meal. The Langos is certainly something to avoid being on a diet, but once in a while people may commit a sin.
Now the time has come for those who may wish to bake their own Lángos at home, keep in mind to focus on the flour, and as much of a great significance to have the fresh yeast as well. The supply of the tows is very wide. Once baked, worthwhile to make topping with garlic (garlic is a smelly super food enriched with Vitamin B1, B2, B3 and also known for natural health care for centuries, so need not give up, go for it … Never mind for the smelly garlic, avoid your breath from the unpleasant smell of garlic, chew a few strands of raw parsley to cover the unpleasant breath and its gone.
Prepare your own Lángos step-by-step …
Ingredients for 8 pieces: 50 dkg potatoes, 5 tbs flour, 2 pieces eggs, 1 tsp salt. Preparation time: 30 minutes.
Baking instructions: Without yeast: Wash the potatoes thoroughly and cook in their shells. Peel and still warm through the potato press. Wait for it to cool, then knead with eggs, flour and salt. If it is too sticky or not stretchable, add more flour. Transfer the dough to a floured board and roll it out to about one and a half inches thick, then whisk in medium sized discs. Boil the oil, then pull the dough with your hand and fry both sides of the flame until golden. When done, remove it on a paper towel and drain off the oil.
With yeast: Let rinse the yeast in 2 dl of lukewarm sugary milk, mix 10 dkg of flour and to make yeast. Peal the cooked potatoes are passed through a sieve and mixed with the remaining flour. Add the yeast and the remaining milk, a little salt. Knead the dough for at least 10 minutes. Leave dough at a warm place cover it, wait to rise to the size of the original dough as three times bigger. Stretch it a fingertip thick, tear it down with a glass and stretch the circles well by hand. Fry in plenty of hot oil. Your hands should be oiled, so dip your hands previously in oil so that the dough does not stick to the palm. It takes cca. 10-20 sec. to bake then turn over the other side. Pick the Lángos out from the pan with metal forceps … Be careful cause it is very hot. It is advisable to place the Lángos on a grid so that the oil may drip and cool down a bit.
Don’t wait for the end of the quarantine try it now – bake your own Lángos at home.
© Aggie Reiter
Rolling in Budapest 