Hungarian Làngos

Beba SchlottmannBebalicious 1 Comment

During my last visit to Germany, I had the privilege of spending a few days with the Jakucs family.  The Jakucs are Hungarians living in Germany, who cherish and celebrate their hungarian roots, right down to their typical food.  I feel at home with this wonderful family, and they have adopted me as one of their own.

On my last blogpost, I shared how Eva (momma Jakucs) taught me how to make red currant/rhubarb marmalade.  Today, I will share how to make Hungarian Làngos (to pronounce it correctly, simply make a “sh” sound were you see the letter “s” at the end of the word).  I heard the members of the family say that this is a type of snack food, also considered a comfort food, that you will find in any Hungarian home.

Ingredients: (these measurements make between 15-18 -Ideally, you would serve two to three per person)

1 1/2 pound flour

1 1/2 tablespoon yeast

2 cups milk

1/2 teaspoon Salt

frying oil ( I use a mixture of olive and canola)

1 large frying pan

1 tub or container of sour cream or plain yogurt

3-4 garlic cloves diced (you can also use garlic powder)

1 bag mozzarella cheese

a pinch of pepper (optional)


Prep & cooking instructions:

IMG_2035Pour all the ingredients into a large bowl, mixing them well with your hands, until the dough is blended well, and feels thick and sticky (you will do this for a while-about ten minutes).





IMG_2036Place dough in a warm spot and cover with a cloth for about an hour to allow for it to rise.  If you are making Làngos during the winter, make sure all windows are closed and the room temperature is warm, otherwise the temperature will affect the dough.






Once the dough is ready, sprinkle some flour on a board or your counter, then place the dough on the board or counter, and then roll it out with a baking roller, but not too thin.  You will then cut the dough into several squares or triangle shape, probably the size of your palm.  Massage the dough in your hand and stretch it until it is twice or three times the size.


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The oil should already be hot when you place the first dough piece in it.  It will fry quickly, so be sure to turn it a few times, so that it browns on both sides.  The center will look lighter, and it will almost take the shape of a boat or a coaster.  Once it looks brownish, take it out, and lay it in a flat container that has been covered with paper towels to catch the oil from the Làngos.

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Serving Instructions:

Place Làngos on a large plate, Spread the sour cream on it (like butter on bread).  Sprinkle the garlic, the cheese,and the pepper on top, and now you are ready to eat it.  You can be creative with your toppings, adding meat or vegetables if you like, or you can also use plain yogurt instead of sour cream and fresh fruit or jelly for the topping.

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I promise, you will fall in love with this snack, and your family will be asking for Hungarian Làngos night, after their first try.

On my next blogpost, I will share my adventure at the Glass Artisan shop in Germany.  Until then, Enjoy your meal, and see you next time at the Invisible Gazebo.




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