lángos

The Hungarian lángos is a great success in Dublin

Some people thought that István Keller and his fiancé bit off more than they could chew, but their idea was actually welcomed very well: szeretlekmagyarorszag.hu writes that they opened a small stall in Dublin to popularize the divine flavours of the Hungarian kitchen. As it turned out, the Irish are very keen on Hungarian food, especially goulash soup and lángos.

István, born in the small Hungarian village of Rakamaz, named their shop Hungry Hungarian, which is probably the first thing that comes to a foreigner’s mind when hearing the word ‘Hungary’. Besides goulash soup and lángos, they make stuffed cabbage, cold fruit and peach soup with ice cream. The most surprising items on their menu might be the fruity-nutella lángos and the onion-sausage lángos.

It may be interesting that they don’t have any trouble finding the right ingredients as there are Hungarian shops in Ireland, as well as online shops. And courier mail also goes between the two countries every week.

Up till now, Hungry Hungarian’s heyday was when they were given a stall at a big festival in downtown Dublin attracting many visitors, thus they were able to introduce even more people to home flavours. “We want to introduce locals to even more Hungarian food in our own style” said István.

Some reviews about Hungry Hungarian:

“We tried everything. The goulash, lángos and fruit soups were all divine. Keep up the good work!”

“Everything was delicious, but the goulash…I had two portions!”

“Both the lángos and goulash are very tasty. I recommend this place to everyone, go and try it out! I hope they’ll broaden the repertoire. :)”

Related articles about the worldwide success of lángos:

THE HUNGARIAN LÁNGOS IS CONQUERING THE WORLD

HUNGARIAN GASTRONOMY SUCCESS IN US: NEW YORK LOVES THE HUNGARIAN LANGOS – VIDEO

LANGOS TRUCK: THE FLAVOR OF HUNGARY ON FOUR WHEELS IN NY

PEOPLE ARE BLOWN AWAY BY THE HUNGARIAN LÁNGOS IN AUSTRALIA

Photos: www.facebook.com/HungryHungarianinIreland

Copy editor: bm

June 16, 2016

Rita’s Hungarian Delicacy: Amazing chimney cake, lángos and goulash at the Channel Islands

Have you ever heard of the Channel Islands? It’s an archipelago in the La Manche channel, and one of its bailiwicks is Guernsey. A few years ago a Hungarian gastronomy lover, Rita chose Guernsey as her new home, where she opened up her delicacy selling homemade Hungarian lángos, chimney cake and goulash. The locals seem to love them, which is not a surprise as we got the feel that Rita does everything with passion.

Originally Rita and her partner tried their luck in Great Britain, but it wasn’t what they expected, so they moved back to Hungary after two years.

But they still wanted to have adventures, so they sent their CV-s to an agency in Szeged, who found her a chef de party job in a restaurant, in Guernsey. That was the first time they’ve heard about Channel Islands and they had a go at it.

This story will be 11 years old in June. They only planned on staying for around three years but they were stuck there. Things went well and they fell in love with the magical island. It’s under British authority but is not part of the EU and has its own currency: the Guernsey pound. The population counts around 60 thousand people. In the past it used to be under French rule, that is why you can feel the French style here and the names of the streets and laws are in French.

“It might be the calmness that really caught me. This is a completely different world! Honesty box still works here and people don’t really close their doors or their cars, which they even leave going when they pop into a shop.”

Rita worked in the restaurant where she was offered the job for nine months and then worked in quality control for seven years. But she missed catering, so she decided to bake chimney cakes and show locals how great this Hungarian specialty is. Not to mention that the way it’s made is spectacular and it smells fantastic. Most people didn’t know about Hungary, but they thought that it would attract locals’ attention.

So they brought a chimney cake baker from home, set up a tent in the market and started selling chimney cakes every Friday. Rita used her mother’s recipe and people seemed to really like it. She was quite surprised when she saw herself on the front page of the local newspaper the next morning. They started going to the market but Rita still had her other job and it was hard to manage so she looked up what her options would be if she wanted to do this full time.

She says that it was really easy to start her enterprise: it only took her ten minutes to fill out some documents. The National Public Health and Medical Offer Service told her to tranquilly open her shop and that they would go for a check. It happened 5 months after the opening.

She knew that she wanted a lovely Hungarian truck that attracts attention and that she also wanted to sell lángos. This was 4 years ago; she bought a truck and found a place in a supermarket’s parking lot to sell her specialties. The first days went well but then came a trough of a wave and she thought that maybe it was because she was only open three days a week. She took a deep breath and quit her job to focus on her chimney cake truck full time. However, she realised, with time, that locals weren’t that open to new dishes as she thought they would be, but her partner and family kept motivating her to be persistent.

Rita first sold basic chimney cakes (vanilla, cinnamon, walnut) and lángos (garlic, sour cream, cheese) but then started trying out new stuffed versions and new flavours. She thinks that chimney cake might be closer to locals’ hearts but she also has guests who go back for lángos. She slowly took up savoury chimney cake, hamburger and fresh tortilla to the menu, all in Hungarian style with Hungarian spices.

People came to love her menu and started talking about her. The one meal they’ve all heard about is goulash soup, which is another favourite. Rita always makes festive gingerbread cookies and they even go to festivals in the summer. They plan on trying their specialties out on different events from the next year.

People are blown away by the Hungarian lángos in Australia

Lángos truck: the flavour of Hungary on four wheels in NY

The Hungarian lángos is conquering the world

For anyone who happens to be going to Channel Islands: Rita’s Hungarian Delicacy is open from Monday to Saturday by the Alliance Supermarket. She sells lángos and chimney cake for £3.50 which is not much in Guernsey direction. Try out her Hungarian specialties!

A video about Channel Islands:

Photos: www.facebook.com/Rita’sHungarianDelicacy

Copy editor: bm

May 16, 2016

Lángosburger, the new American trend – VIDEO

American cuisine is famous for combining foods that have seemingly nothing to do with each other. Following the ramen burger and the fusion of croissant and doughnut, next on the list is Hungary’s beloved lángos, paired up with a hamburger, origo.hu reports.

Lángos, the Hungarian deep fried dough is getting more and more popular in the US. Last year a food truck selling lángos opened in New York City, and now a Brooklyn restaurant, famous for their Central European dishes, has put a new item on the menu: the lángosburger.

Food Network’s series on burgers has reported on the new dish, the teaser of which has already caused quite a stir on the internet.

Maria, the chef of the Korzo Restaurant was born in former Czechoslovakia, and her restaurant’s dishes have been inspired by the food of her childhood. Next to strapachka, stews and other Check-Slovakian-Hungarian dishes, Korzo became famous for their deep fried burgers. If the idea of the lángosburger is not confusing enough, Maria mixes up the filling as well. The fatty brisket patties are topped with bryndza, a kind of sheep cheese; braised pork; and sauerkraut. The end result is not quite a burger, but not quite a lángos anymore, either.

Check out the Food Network’s video on how the lángosburger is made:

Korzo’s Deep-Fried BurgerThe Deep-Fried Burger at Brooklyn’s Korzo

Közzétette: Food Network – 2016. április 1.

Photo: facebook.com

Copy editor: bm

April 9, 2016

Lángos recipe – Video!

It seems like the world-conquering tour of lángos in unstoppable. More and more people hear about it, give it try and also hopefully send its word all around the world. It is not too complicated to make lángos and it is definitely worth to give it a try.

Daily News Hungary has already reported how the people of New York City love the Lángos Truck and that this summer joy is now extremely popular in Australia as well.

Lángos is a deep fried flat bread made of a dough with flour, yeast, salt and water (a kind of bread dough). Lángos can be made with yoghurt, sour cream or milk instead of water, a dash of sugar along with salt and sometimes with flour and boiled mashed potatoes, which is called potato lángos. It is eaten fresh and warm, topped with sour cream and grated cheese, garlic or garlic butter, or doused with garlic water. A new way of making lángos is a stuffed version which basically means stuffing the dough with the goodness of the desired toppings.

Traditionally, lángos was baked in the front of a brick oven, close to the flames. It was made from bread dough and was served as breakfast on days when new bread was baked. Nowadays, lángos is deep fried in oil.

The name comes from ‘láng’, the Hungarian word for flame. You can find lángos vendors on the streets or try making it at home. Both versions have their own feel to it. If you want to know how to make this popular Hungarian food, watch the video!

January 25, 2016

The Hungarian lángos is conquering the world

It’s extremely hard to find a country with no Hungarians, and those who are abroad rarely miss an opportunity to share typical Hungarian dishes with the natives. Lángos, a kind of deep fried flat bread, is a typical Hungarian food, and it’s extremely popular, especially in the summer. Világgazdaság collected several lángos places all over the world and even compared the prices.

Daily News Hungary has already reported how the people of New York City love the Lángos Truck and that this summer joy is now extremely popular in Australia as well. One piece costs almost 2000 HUF (app. AUD 9.61). Still, Lángos is even more expensive in Switzerland, while prices in London, Berlin, Prague, Singapore, or in Taiwan are also high.

Zsolt Prepuk’s Lángos Truck in New York City brought international fame to this easy and simple food.

The Truck goes around the city and is greeted by the regulars who are dying for another bite. Prepuk makes excellent lángos from the freshest ingredients. No wonder the gastronomic column of the online version of The New York Times has also written about this Hungarian speciality. The editors were blown away by the lángos which is available in three different flavours: there’s the classic garlic-cheese-sour cream combination, then there’s the one with Californian wonder (bell) pepper, and the last one is topped with tenderloin, pickles, jalapeno, and Asian chili sauce.

Lángos is also extremely popular in Switzerland, despite the fact that one piece costs the equivalent of 2000 HUF, while it’s around 38-60 Czech korunas in Prague, which is much closer to the Hungarian price. However, the Langos Hungarian Speciality, as it’s called in the Czech Republic, is a bit different from the original version: it is extremely popular to top it with ketchup and cheese, while they serve it with some beer.

The Singaporean place is so popular that it has its own Facebook page: the garlic one is the best-selling, and it is followed by the ones with different spicy sauces.

The lángos has become really popular in Australia thanks to Péter Bogár and his partner Erika who were so fascinated by the country during their vacation four years ago that they decided to go back and start a new life there. Péter started working as the manager of a restaurant in Perth, while Erika worked as a waitress. Their dream was to have their own place, selling different foods, and they soon flew back to Hungary for inspiration and recipes.

They started with easier ones like lángos, or chicken paprikash in tortilla wrap, but they soon had more traditional dishes, like red wine beef stew, as well. First they tried to adapt their food to satisfy the locals’ taste and made lángos with salmon, and grilled vegetables, but it became soon evident that people prefer the traditional garlic- and cheese-sour cream combination. According to Bogár, if they manage to have a strong year, it can easily happen that they get back most of the invested 7 million HUF. A simple lángos with garlic costs around AUD 8.5 (app. 1800 HUF).

Besides lángos, dödölle has become extremely popular as well; it’s served with sour cream, bacon, onion, or cheese, and it slowly takes over the Nr. 1 place that has been reserved for lángos for a long time. If everything goes well, maybe another traditional Hungarian dish will conquer the world.

Photo source: The Rare Flower’s Facebook page
Photo source: Lángos Truck’s Facebook page

Copy editor: bm

January 10, 2016

People are blown away by the Hungarian lángos in Australia

Another street food truck selling Hungarian food became successful in pretty much the other part of the world: Australia. There is even a review about the Rare Flower in a local newspaper.

“The Rare Flower is over the moon! Today we had our first official review by PerthNow. Big Hug to Perth, we love you all!!!! Erika and Peter” this is how they expressed their gratitude in their Facebook post.

Szeretlekmagyarorszag.hu writes that the food truck offers traditional Hungarian food like dödölle and lángos, but you can also eat spicy French fries, salads and hot-dog. The price of the lángos starts at 9,20 Australian dollars which is the equivalent of 1900 Ft-s. You can choose from a variety of different sweet and salty toppings.

PerthNow writes that Rare Flower provides traditional Hungarian food on wheels.

“With more and more food trucks popping up around Perth it’s great to see so many different cultures represented on the food scene.”

The owners of the food truck are Erika and Peter who moved to Australia in 2012. They had both worked in catering before, but they say that the most important thing is that they love what they do as much as they love each other and Perth. They learned their basic recipes from their mothers.

They say that their mission is to offer something new, exciting and fresh for everyone who enjoys eating honest food prepared fresh from quality ingredients. Food is part of our culture; they would love to share it with everyone. Their motto is: “We cook from our heart, as we learned it from our mothers.”

“If you have never had Hungarian food make sure you get down to Rare Flower — you won’t be disappointed” writes PerthNow.

Source: www.szeretlekmagyarorszag.hu

Photo: www.facebook.com/The-Rare-Flower

Copy editor: bm

December 20, 2015

Lángos Truck: The Flavor of Hungary on Four Wheels in NY

According to The New York Times, if you are Hungarian, lángos (pronounced LAHN-gauche) is the taste of summer, of days on lawns overlooking the 50-mile-long Lake Balaton, which those who live in the landlocked nation call the Hungarian Sea.

If you are not Hungarian, you might mistake lángos for a small underfurnished pizza and bypass it in search of more ample pleasures. This would be a loss.

The New York Times said, at the Lángos Truck, which docks weekdays for lunch at different corners of New York City (call or check the truck’s Twitter or Facebook feeds for details), the recipe begins with Idaho potatoes, boiled and mashed, to which milk, flour, sea salt and yeast are added.

Milk brings softness, potatoes buoyancy. (In Hungarian, the full name for the potato version is krumplis lángos.) The resulting dough is wrapped in foil and left to rise on a warm shelf above the grill. When ready, it’s cut into rounds and quickly fried in canola oil.

July 24, 2015