Crispy Hungarian fried bread – Langos recipe – topped with garlic sour cream and grated cheese or simply sprinkled with sugar.
I have been eating Hungarian langos or Romanian scovergi lots of time during my childhood, but, until I moved to Germany, I didn’t know that langos are actually a Hungarian recipe and not Romanian one.
That has been the case with many of the dishes that my grandmother cooked all her life, things like the Hungarian Goulash or Pörkölt, which my grandma would call tocanita de porc, chicken paprikash with dumplings, which we ate at least once a month or Plum Dumplings – Galuste cu prune.
Actually, with one exception, all the recipes I will post during the next two weeks are Hungarian recipes that are so consolidated in the Romanian cooking that probably many Romanians think them to be original Romanian recipes.
And why Hungarian recipes all of a sudden? Well, I have started with the Roma recipes last month, the Roma being the largest ethnic minority group in Romania.
On the second place are the Hungarians, they make 6,5 % of the total population of Romania, that is more than 1.200.000 people. Most of them live in Transylvania and the North-West of the country at the border with Hungary.
Their influence on the regional cooking is indeed significant and, funny thing, although my grandmother spent most of her life in Sibiu, the city with the largest German minority in Romania, she cooked lots and lots of Hungarian dishes, but I cannot think of one dish she cooked that I could identify as German. Well, except Schnitzel, but Schnitzel is something very traditional in probably every European country.
And coming back to the Hungarian langos, like I have mentioned above it is something my grandmother cooked very frequently when I was a child.
I even remember one particular Sunday when I asked her if she would make crepes with sugar, one of the very few desserts she would ever make. She told me she cannot make any because she doesn’t have any eggs in the house, but when she saw how disappointed I was, she said she would make scovergi – langos instead, she would not need any eggs to make them and she did happen to have some fresh yeast in the fridge.
HOW TO MAKE HUNGARIAN LANGOS?
How to make yeast dough for langos?
- Dissolve the fresh yeast in the lukewarm water. If you are using dry instant yeast mix it with the flour.
- Mix the flour, salt and sugar in a large bowl. Give the yeast water to the flour, add the oil and mix well with a wooden spoon. When the dough is well mixed, start kneading it until the dough is smooth and no longer sticks to the bowl.
- You can make the dough in a stand mixer as well.
- Give the flour, salt and sugar to the mixer, add the yeast water and knead for about 2-3 minutes, until the dough is smooth and doesn’t stick to the walls of the machine anymore.
- Give the dough to a bowl, cover with a clean towel and let rise in a warm place until doubled in size, about 40 minutes in a warm kitchen. Just check and leave it a bit longer if necessary.
How to form the langos?
- Place the risen dough on the very lightly oiled working surface. Knead shortly and divide the dough into 8 equal parts. Form 8 balls.
- Take one ball and with lightly oiled hands start pressing and stretching it on the working surface to form a circle of about 15 cm/ 6 inches. You will not need a roll pin, press the dough with your hands and fingers.
How to fry langos?
- Heat enough oil in a wok or deep frying pan so that the langos can swim. I fried only one langos at a time, they are so large you will not be able to fit two in a regular sized pan or wok.
- Make sure the oil is hot enough before you start frying your first langos. To check that, carefully insert a tooth pick in the oil, if you see little bubbles forming around it, you will know that the oil is hot enough.
- Carefully give one langos to the oil. Fry it for about 2-3 minutes on each side or until deeply golden. Take it out with a slotted spoon and place it on paper towels to absorb the fat. I also pat it dry on the other side with an extra paper towel.
How to make the topping for langos:
- Grate the garlic and gave it to a small bowl.
- Add mustard and oil, stir well until the mixture emulsifies slightly.
- Add sour cream or smetana and stir well.
- Add about half of the grated cheese and stir again.
- Adjust the taste with salt.
HOW TO SERVE LANGOS?
Serve the langos immediately topped with the sour cream, the remaining grated cheese, a sprinkle of paprika or chili and some chopped parsley. You could also replace the smetana or sour cream with crème fraiche or take yogurt, either Greek or plain, for a lighter version.
If you prefer to eat them sweet you can sprinkle them with sugar or spread some jam or nutella on top of the langos.
At the fair you have lots of other alternatives for the topping. These are some I remember:
- sour cream + cheese + ham
- sour cream + Alp cheese + green onions
- sour cream + bacon + cheese
- sour cream + feta + herbs
- cinnamon sugar
I don’t make langos often at home, not as often as my grandmother used to anyway, I am normally not that much into fried goods (the calories, the smell in the house, the oil all over the stove…) but I really had to post this langos recipe, it is such a well-known dish in the Romanian kitchen, I could not leave it out.
Not to mention how happy I can make my husband and kids with such a treat from time to time!
And if you are interested in similar flatbreads, have a look at these recipes:
Nutrition Information:Yield: 8
Serving Size: 1 langos
Amount Per Serving:Calories: 388 Total Fat: 15g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 28mg Sodium: 412mg Carbohydrates: 52g Net Carbohydrates: 0g Fiber: 3g Sugar: 2g Sugar Alcohols: 0g Protein: 11g