Langos
Lángos ( Hungarian flame , [ˈlaːŋɡoʃ] , Germanized: Langosch ) is a specialty of Hungarian cuisine.
General
Lángos is primarily as a snack served and etc. as snacks in snack offered. Lángos is particularly popular in Austria, Hungary, Germany, Romania, Slovakia, the Czech Republic, western Ukraine, Poland and Serbia. In its simplest form, it consists of a flat cake made from yeast dough that is baked in fat .
Lángos is very similar to the Knieküchle , but the Lángos rarely has an intentionally created dent like the Knieküchle. Lángos originally consisted of bread dough that was baked in the bakery at the opening of the oven near the flame ( láng ).
According to the farmer's museum in Kecskemét / Hungary, the lángos may have come into Hungarian cuisine during the Turkish occupation or be of Roman origin.
variants
After frying, the lángos can be brushed with garlic water or oil and salted. Somewhat richer variants are topped with sour cream or sheep cheese or - “Magyaros”, the Hungarian way - with Letscho , a mixture of braised onions, peppers and tomatoes.
Lángos are also eaten as a dessert with powdered sugar or fruit spread , especially in western countries .
In the successor states of Czechoslovakia, Langoš (Czech / Slovak) is also served with ketchup, garlic and grated cheese.
Further variants known in Austria are the Debrecziner langos , a sausage baked with yeast dough (preferably a Debrecziner ) and the farmer langos, which has ham and cheese in the yeast dough pocket.
literature
- Peter Meleghy: Cooking in Hungarian. Courts and their history. Verlag Die Werkstatt, Göttingen 2006, ISBN 3-89533-521-5 .
- Ilona Horváth: Hungarian cuisine. 133 traditional recipes. Könemann, Cologne 1996, ISBN 3-89508-245-7 .
Individual evidence
Web links
- Lango recipes (Hungarian flatbread) ( Memento from August 11, 2011 in the Internet Archive )