One of the interesting aspects of moving to a new country is learning about the culture and the food of the country. In my first weeks in Hungary I had an opportunity to try Lángos. Lángos started as a baked flat bread made with bread dough baked in a brick oven. The word comes from, lang meaning flame in Hungarian. Today with fewer brick ovens Lángos is now a flat bread fried in oil. I’d best describe the dough as similar to an elephant ear from carnivals. The dough is made with flour, water, salt, sugar and sometimes milk. Some Lángos have yogurt, potato or sour cream added into the dough. The toppings of a Lángos are a little like pizza with a twist.
A warm Lángos served with sour cream and smoked cheese in Budapest.
When I tried Lángos it was served warm with a giant dollop of sour cream spread over its surface and about a third of a pound of an amazing grated smoked cheese. It was rich in flavor, heavy, and calorie laden. It’s definitely something to share among a few friends. I couldn’t eat very much, it was too rich, though the flavor of the smoked cheese continued to tempt me. The sour cream that topped my Lángos is a Hungarian staple. Hungarians put sour cream on everything, even on specialty pizzas, as a sauce. It’s known as tejföl and it’s very prominent in the grocery isle.
*Information about Lángos came from Wikipedia.
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