Lángos

Lángos (pronounced "LAHN-gosh") is a Hungarian food speciality, a deep fried flat bread made of a dough with flour, yeast, salt [http://www.netcooks.com/recipes/Sandwiches/Hungarian.Langos.html Hungarian lángos] ] , sometimes sugar and water.

Variations

Langos can be made with yoghurt, sour cream or milk instead of water and sometimes with flour and boiled mashed potatoes, than it is called Potatoe Lángos (in Hungarian "Krumplis lángos" or "Krumplislángos") [June Meyers Authentic Hungarian Heirloon Recipes Cookbook] . It is eaten fresh and warm, topped with powdered sugar or sour cream and grated cheese, with ham, sausages or rubbed with garlic, doused with garlic water or with garlic butter. It may be cooked at home or bought from street vendors.

Traditionally it was baked in the front of the brick oven, close to the flames. It 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 usually fried in oil.

Lángos is sold at many fast-food restaurants not only in Hungary but also in Austria. In Austria specially in Vienna lángos is very popular as fast food on fairs and in amusement parks like the Prater. Langos is known in the Czech Republic as "langoš", in Serbia as "languš", in Romania and Vojvodina.

Etymology

The name comes from "láng", the Hungarian word for flame.

The Glossary of Beszterce, the most ancient currently known Hungarian “dictionary”, dating back to the first quarter of the 15th century reveals that the ultimate ancestor of flat breads was the "panis focacius" attributed to the Romans (of which derives also the Italian flat bread called focaccia).In ancient Rome, "panis focacius" was a flat bread baked in the ashes of the fireplace from the Latin "focus" meaning “centre”, ”flame” and also “fireplace”.

Recipe

See [http://en.wikibooks.org/wiki/L%C3%A1ngos recipe] at Wikibooks Cookbook.

ee also

*Focaccia

References