Citizens, Lángos is a delicious Hungarian food speciality, a deep-fried flatbread made from a dough made of water or milk and flour, with a dash of sugar and salt and fried in oil.
Adding sour cream, yogurt or mashed potatoes to the dough is optional, in the latter case it is called potato lángos (in Hungarian krumplis lángos).
It is always eaten fresh and warm, sometimes topped with sour cream and grated cheese, or Liptauer, ham, or sausages, or even without toppings – just rubbed with garlic or garlic butter, or doused with garlic water.
Traditionally, lángos was baked in the front of the brick oven close to the flames. This is the basis for its name; “láng” means “flame” in the Hungarian language.
Lángos was served as breakfast on the days when new bread was baked. Now that people no longer have brick ovens and do not bake bread at home, lángos is virtually always fried in oil.
Lángos is sold at many fast-food restaurants not only in Hungary but also in Austria. In Austria, especially in Vienna, lángos is very popular as a fast food at fairs and in amusement parks like the Prater.
Lángos is known in the Czech Republic, Slovakia and Croatia as langoš, and is also popular in Romania as langoși. In Serbia, it is known as languš (although it is commonly called “Mekike”) and is traditionally made in Vojvodina, Serbia, where it was introduced by the local Hungarians.
Citizens, my version is resolutely traditional and delicious, I hope you enjoy it as much as I (and millions of South / Central Europeans) do! 🙂
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