World Library  
Flag as Inappropriate
Email this Article

Lángos

Article Id: WHEBN0002560077
Reproduction Date:

Title: Lángos  
Author: World Heritage Encyclopedia
Language: English
Subject: Frybread, Great Market Hall (Budapest), Fried dough, Chiburekki, Hungarian cuisine
Collection: Deep Fried Foods, Flatbreads, Hungarian Cuisine, Ottoman Cuisine, Quick Breads, Romanian Breads, Turkish Cuisine
Publisher: World Heritage Encyclopedia
Publication
Date:
 

Lángos

Lángos
Lángos with cheese and sour cream
Alternative names Lalanga
Type Flatbread
Place of origin Hungary
Main ingredients Flour, yeast, salt
Cookbook: Lángos 
Lángos being fried

Lángos (Hungarian pronunciation: ; Turkish: Lalanga[1]) is a Hungarian food speciality, a deep fried flat bread made of a dough with flour, yeast, salt[2] and water. It is also traditionally made in Vojvodina, Serbia, where it was introduced by the local Hungarians.

Contents

  • Variations 1
  • Etymology 2
  • See also 3
  • References 4

Variations

Lángos is a dough made of water or milk and flour, with a dash of sugar and salt and fried in oil. Adding sour cream, yoghurt or mashed potatoes to the dough is optional, in the latter case it is called potato lángos (in Hungarian krumplis lángos).[3] It is eaten fresh and warm, topped with sour cream and grated cheese, or Liptauer, ham, or sausages, or most frequently, without toppings, just rubbed with garlic or garlic butter, or doused with garlic water. Other ingredients and accompaniments can be mushroom, quark cheese, eggplant, cabbage, kefir, omelet, and a confectioner's 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 the Hungarian language. 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 sold at many fast-food restaurants not only in Hungary but also in Austria.[4] In Austria, especially in Vienna, lángos is very popular as a fast food at fairs and in amusement parks like the Prater. Lángos is known in the Czech Republic, Slovakia and Croatia as langoš, in Serbia as languš (although it is commonly called "Mekike"). It is also popular in Romania as langoși.

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.

Etymology

Lángos sold at a street vendor

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

The early-15th-century Glossary of Beszterce,[5] the most ancient currently known Hungarian "dictionary", 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[6] was a flat bread baked in the ashes of the fireplace (cf. Latin focus meaning "fireplace"). However, the modern lángos, despite its name, is not prepared near an open flame but rather by deep-fat frying, and among Hungarian foods it is instead the pogácsa which preserves the connection, both etymological and culinary, to the ancient panis focacius.

See also

References

  1. ^ http://www.rotahaber.com/yemek/detay.asp?hid=294001
  2. ^ Hungarian lángos
  3. ^ June Meyers Authentic Hungarian Heirloom Recipes Cookbook
  4. ^ German Langoschrezepte
  5. ^ Glossary
  6. ^ Panis focacius
This article was sourced from Creative Commons Attribution-ShareAlike License; additional terms may apply. World Heritage Encyclopedia content is assembled from numerous content providers, Open Access Publishing, and in compliance with The Fair Access to Science and Technology Research Act (FASTR), Wikimedia Foundation, Inc., Public Library of Science, The Encyclopedia of Life, Open Book Publishers (OBP), PubMed, U.S. National Library of Medicine, National Center for Biotechnology Information, U.S. National Library of Medicine, National Institutes of Health (NIH), U.S. Department of Health & Human Services, and USA.gov, which sources content from all federal, state, local, tribal, and territorial government publication portals (.gov, .mil, .edu). Funding for USA.gov and content contributors is made possible from the U.S. Congress, E-Government Act of 2002.
 
Crowd sourced content that is contributed to World Heritage Encyclopedia is peer reviewed and edited by our editorial staff to ensure quality scholarly research articles.
 
By using this site, you agree to the Terms of Use and Privacy Policy. World Heritage Encyclopedia™ is a registered trademark of the World Public Library Association, a non-profit organization.
 



Copyright © World Library Foundation. All rights reserved. eBooks from World eBook Library are sponsored by the World Library Foundation,
a 501c(4) Member's Support Non-Profit Organization, and is NOT affiliated with any governmental agency or department.