Langos

Category: Confectionery
Kitchen: Hungarian
Langos

Ingredients

yeast dough 1 kg
garlic 2 teeth
sour cream 250 grams
cheese 200 grams

Cooking method

  • LangosMake the dough in any way and composition you like. I did it in the evening. Cut the dough into small flat cakes, about 5-6 cm and leave to rise. In this recipe, I'm not using flour to roll out the dough, but butter.
    LangosMaking garlic sauce. Rub the garlic, squeeze the silt, rub it with a pinch of salt and pour in water, about 50 grams.
    LangosWe rub the cheese.
    [/ td] [/ tr] [/ table]
  • LangosPut sour cream in a plate, you need everything to be at hand.
    LangosStretch the dough pieces with your hands or with a rolling pin to the desired size. We determine the required size ourselves, my friends like the dough to be not quite thin ..
    LangosFry in oil over medium heat. They fry very quickly, you can't leave.
    LangosPut the cooked langosh on paper towels to remove excess oil, dip the brush in garlic water and grease the surface.
    LangosThen we smear with sour cream
    LangosSprinkle with cheese and quickly serve. We always eat langoshe hot, the dough crunches around the edges. If left to stand for a while, the dough will soften, but the cheese will melt. But tasty and so and so.

Note

When I was in school and institute, only my mother ate this dish. She set aside for herself a couple of pieces of dough, and when she fed us with pies or pie, she cooked for herself. Dad lives with gastritis, he almost never ate spicy foods, and my sister and I, how can we eat garlic, how can we go for a walk later. And I tried to cook this dish when I got married. We have friends from the institute; we see each other every 2-3 months. The head of the family is far from thin, so my girlfriend keeps him within the limits of food, but when they come to us, my hand does not rise to cook everything lean, because he eats all sorts of spicy and harmful dishes with such pleasure. Straight soul rejoices looking at him when langos is devoured by both cheeks. Therefore, in our meetings, this dish is prepared without options. Although we ourselves enjoy this dish, together, so that the smell of garlic is not felt. On one of the sites I read about this dish "Eat for pleasure, because it is too fat for your health." But it's so delicious.

Bridge
Olya, there are only a few recipes that you want to try, but you forget about them, because you find others. Here I have it with langos. I’m not going to do that. Maybe I'll take it with your light hand now. Thanks for the recipe. Now at work I will print it and hang it on the refrigerator at home so that I can see it before my eyes.
And for the especially lazy, you can cut the bar, fry it and pour it with such sauce
olgea
NatashaThey are made quickly, just have time to pull them out of the pan, as it is completely relaxed, not fiddling with the filling ... and the result is very tasty. Try it. I really hope you will try it.
Merri
Quote: Bridge

And for the especially lazy, you can cut the bar, fry it and pour it with such sauce

Natalya, don't be cunning, it will be croutons, not langoshes!
Lisichkalal
And if the cakes are not fried in oil, but in princesses or ferrari?
olgea
Quote: Lisichkalal
And if the cakes are not fried in oil
Well, then it will no longer be langos, since it is fried in a large amount of oil. It should be bubbly, and without oil, this will not work.
Fotina
Thank you very much for reminding us about the langos!
Before the McDonald's era, it was my favorite fast food (I lived in Budapest for the second five-year plan of the 80s), no hot dogs stood nearby))
And sour cream with cheese is a favorite filling.

When, 10 years later, I had to visit Budapest, langoshi could only be found in the Central Market (I was eager to treat a friend - she had never even heard of such food) - for some reason they practically disappeared from the streets, giving way to kebabs. There were about two dozen fillers instead of two or three, but cheese with sour cream is still the most delicious.
Fotina
A friend of my parents who was fond of cooking tried to find a recipe for the dough. In his opinion, it definitely included raw potato grated on a fine grater (1-2).
olgea
Quote: Fotina
In his opinion, it definitely included raw potato grated on a fine grater (1-2).
How interesting, I have never made yeast dough with grated raw potatoes, and what it gives in the dough is interesting. You tried?
Fotina
I tried his langoshi, but that was over 20 years ago))
I don't know what a potato gives, he relied on his organoleptic instinct, it seemed to him that the potato was entering.
I myself have never fried langoshi.
Fotina
Where did this recipe come from in your family? After all, the ancient Magyars are immigrants from the Trans-Urals, maybe the Langoshes also came out with the Magyars?)
olgea
Quote: Fotina
Where did this recipe come from in your family?
Mom cooked him, she is from Ukraine, but where he came from in their family, mom does not remember, she only knows that grandmother often cooked as well.
Fotina
From Transcarpathia, probably?
olgea
Quote: Fotina
From Transcarpathia, probably?
Grandmother lives near Khmelnitsky.
Ant
Quote: Fotina

Thank you very much for reminding us about the langos!
Before the McDonald's era, it was my favorite fast food (I lived in Budapest for the second five-year plan of the 80s), no hot dogs stood nearby))
And sour cream with cheese is a favorite filling.

When, 10 years later, I had to visit Budapest, langoshi could only be found in the Central Market (I was eager to treat a friend - she had never even heard of such food) - for some reason they practically disappeared from the streets, giving way to kebabs. There were about two dozen fillers instead of two or three, but cheese with sour cream is still the most delicious.
I also lived in Budapest for a long time 30 years ago, and these cakes are one of the especially delicious memories. Also returning 10 years later, she was looking for them everywhere (also to defeat her friend!). Found only on Margaret Island. It is really delicious!
olgea
AntThank you for stopping by. Have you tried to cook yourself?
Ant
I did. Only for myself. And the husband and daughter ate with powder, they somehow prefer the sweet version of the flat donut-flatbread.
Made from dough "5 minutes a day" from Ani Anis. It is not rich, not sweet, on the second or third day it is rather sour.
Only as a child I liked langos just with salted garlic water. I forgot what is possible with sour cream and cheese. More precisely, I did not forget, and since I was not interested in other fillings in childhood, I did not know what was possible with sour cream and cheese. I will try to cook as you suggest.
Thank you for inspiring a lot of good tasty memories with your recipe.
olgea
Quote: Ant
Thank you for inspiring a lot of good tasty memories with your recipe.
Please, I'm very glad.
Kirks
olgea, thanks for the recipe, very tasty thing Langos
olgea
Kirks, Natalia, what a beauty. Thank you very much for trying.
Totosha
Olga, a very interesting recipe, but the recipe for your yeast dough is also very interesting to me
Totosha
Olga, thanks for the interesting recipe !! Can you find out the recipe for your yeast dough?
olgea
TotoshaSorry to answer late, I was in the hospital without the Internet. I always make dough from what is at home. Necessarily a couple of tablespoons of sunflower oil, and the liquid that is, kefir, milk, sour cream, yogurt, whey. I put it in a bread maker, and for lifting I put it in a yogurt maker. I can't even say about the proportions, since I always get it of different consistency.
tana33
Olya, thank you very much for the recipe)))) we always made such cakes with sugar, just poured them on top of the hot
now I'll try it anyway, wonderful breakfast for my son, bread soul))))
olgea
Quote: tana33
we always made such cakes with sugar, we just poured them on top of the hot
Tatiana, never did that. Thanks, I will definitely try.

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