Langos Recipe - Happy Foods Tube (2024)

FAQs

Is lángos healthy? ›

There's not a whole lot of nutritional value in this longtime local street food, but it's definitely a satisfyingly filling delight for any sunshiny afternoon outing or drunken late-night munching session – especially if you order your lángos stuffed with sausage and/or bacon.

Lángos (Hungarian pronunciation: [ˈlaːŋɡoʃ]) is a typical Hungarian food. Nowadays it is a deep fried flatbread, 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.

Like in any lángos joints, eat it while it's hot, and add any toppings you fancy. If you want to keep it classy, you can't go wrong with garlic sauce, sour cream, and cheese.

These days lángos, sometimes called Hungarian pizza, is mostly served as a street food. Deep-fried rather than fire-baked, it is a flatbread, often made with potato, that is usually topped with some combination of garlic, sour cream, and shredded cheese.

Delicious… and, like pizza, customizable! Since many Hungarians like sour cream and garlic, many put those on it. I like sour cream, chopped scallions and jalapenos, and sometimes a little cheese too! It is fluffy, and crunchy, and best when served warm.

“Hungarians eat lángos mostly at weekend markets, or in the summer at swimming pools. When I was a child, my mother always brought me fresh lángos from the market on Saturdays. I loved it. She'd bring plain ones, and we'd put the sour cream and cheese toppings on at home,” Tamas reminisces.

As can be seen in the post, the price of one lángos with cheese and cream started at HUF 1100 (EUR 2.96) in 2020, that is, 3 years ago. Then, in 2021, the price had increased by 18 percent, to HUF 1300 (EUR 3.50). In 2022, it was already 31 percent more expensive than a year before, HUF 1700 (EUR 4.58).

Ok, we know we just said Hungarian cuisine is more than goulash but we still had to mention this hearty, beloved stew! It is Hungary's national dish after all. Goulash, or gulyás, is made with meat (pork, beef, lamb or veal), paprika, onion and potatoes.

Hungary's national dish

Gulyás, known to English speakers as goulash, is a spicy meat stew containing lots of paprika pepper. Originally, it was eaten by the country's cattle herders and stockmen.

How do you reheat lángos? ›

To reheat, place langos on baking sheets and heat, uncovered, in a 350[deg.] oven until warm, about 10 minutes. Makes 16. NOTES : On baking days in Hungary, small pieces of dough were often saved to make puffy golden rounds of fried bread known as langos.

The fried flatbread is traditionally eaten with savoury toppings: garlic, sour cream, grated cheese, bacon, sausage, etc. but it can be eaten as a sweet treat as well (like Yorkshire pudding). Langos is a perfect match for beers and soft drinks on this all-you-can-drink Beer cruise.

The name of the dish comes from the word "láng", meaning "flame", since it was originally baked near the flames of a brick oven, unlike today, when it is regularly deep-fried in oil. Some believe that lángos was created under Turkish influence, while others believe it comes from the ancient Romans.

Place of Origin. Back when Hungarian villagers baked their bread in brick ovens, they'd save a little bit of the dough to make a breakfast treat called lángos. This savory flatbread got its name from where it cooked—right by the láng, or flame, at the front of the oven.

The szalonna (or "greasy" or "dirty") bread is often served with brandy or beer; in many families, "Opening Day" has become a rite of passage for families of American-Hungarian descent, where traditional family stories and customs are shared as a part of the meal.

Hungary's national dish

Gulyás, known to English speakers as goulash, is a spicy meat stew containing lots of paprika pepper. Originally, it was eaten by the country's cattle herders and stockmen.

Langalló – The Hungarian pizza.

Szalonna is used in several ways. It is an ingredient in the preparation of many classic Hungarian dishes, and served on a charcuterie platter (hidegtál) and eaten (there's no need to further cook it, just slice it as thinly as possible) with fresh white bread, peppers, and tomatoes.