Hungarian “Lángos” in New York

Lángos is a Hungarian food speciality, a deep fried flat bread made of a dough with flour, yeast, salt and water. Adding sour cream, yoghurt or mashed potatoes to the dough is optional, in the latter case it is called potato lángos.

It is eaten fresh and warm, topped with sour cream and grated cheese, ham, or sausages, or most frequently, without toppings, just rubbed with garlic or garlic butter, or doused with garlic water. Other toppings can be mushroom, quark cheese, eggplant, cabbage, kefir, omelet, and sugar or jam. It is popular all year long. As it is a rather affordable and simple food, it is often sold around bus stations (where commuters can purchase it), fairs, and all over Eastern European countries on local celebrations or sport events.

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 Hungarian. Lángos was made from bread dough and 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 very similar to a version of frybread made by the indigenous peoples of the Americas. Lángos is also very similar to Bhatoora. Bhatoora is usually served with chickpeas curry (or chole) as chole bhature, a popular dish in the north of India. The Canadian BeaverTails is also closely related to Lángos.

source: Wikipedia

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