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 Lángos with sour cream and grated cheese | |
| Type | Friedflatbread |
|---|---|
| Place of origin | Hungary |
| Main ingredients | Flour,yeast,salt |
Lángos (Hungarian pronunciation:[ˈlaːŋɡoʃ][1]) is a typical Hungarian food. Nowadays it is a deep friedflatbread, but in the past it was made of the last bits of the bread-dough and baked at the front of a brick or clay oven, to be served hot as the breakfast of the bread-baking day.[2][3]
The name comes fromláng, theHungarian word forflame.[4]
Up to the mid 20th century, bread was baked once a week due to the cost of heating up the large oven and the lengthy process kneading up to 35 kilograms (80 lb) of dough. Because the bread loaf, typical to Hungary, was 2.5–4.5 kilograms (6–10 lb) each, traditionally they used to bake smaller (0.5–1 kg or 1–2 lb) "cipó" rolls for the evening and the next day. The name lángos (meaning "flamed") comes from baking these flat breads in the morning while the oven was still heating up.[5] "Lángos" were also used as a side to lunch.
The dough for lángos is made of water or milk, flour,yeast, and salt.[2][3] The ingredients are worked together either by hand or a kneading machine. As the yeast starts metabolizing the carbohydrates in the flour, carbon dioxide is released which causes the dough to rise, creating the air bubbles in the lángos.[6] Adding sour cream, yoghurt or mashed potatoes to the dough is optional but highly encouraged;[by whom?] in the latter case it is called potato lángos (in Hungariankrumplis lángos).[3] It is eaten fresh and warm, topped with sour cream and grated cheese, orLiptauer, ham, or sausages, or most frequently, without toppings, just rubbed withgarlic or garlic butter, or doused with garlic water. Other ingredients and accompaniments can be mushroom,quark cheese,eggplant, cabbage,kefir, omelet, andconfectioner's sugar orjam.
In the early 2000s, some people built small, portable clay ovens and started to sell oven baked lángos, called "kenyérlángos" (bread-lángos) at festivals and fairs. Although reminiscent of the traditional lángos, it is more like a pizza with sour cream, onions and bacon.
Lángos is popular all year long. As it is a rather affordable and simple food, it is often sold around bus stations, fairs, local markets and all over Eastern European countries during local celebrations or sport events. It is sold at manyfast-food restaurants not only inHungary but also in Austria. In Austria, especially in Vienna, lángos is very popular as a fast food at fairs and amusement parks like thePrater, Family Park. Lángos is known in theCzech Republic,Slovakia andCroatia aslangoš, inSerbia aslanguš (although it is commonly called "Mekike"). In Slovenia it is known as Langaš and in Macedonia and Bulgaria asMekitsa. It is also popular inRomania (especially in Transylvania) aslangoși. It is also prevalent in Poland where it is known as "langosz" and in the UK where it is called "langos" or "Hungarian Fried Bread."
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