Langalló is a typical Hungarian delicacy which can be listed among the most delicious foods in the world. During wintertime, it can be tasted in several Christmas markets, along with an aromatic hot mulled wine. However, it can be prepared at home as well, putting your soul into it. Let’s see the recipe of the best ‘langalló’ ever!
Briefly about the Hungarian pizza
Langalló is a 22-25 cm wide and 1-1.5 cm thick dough, mostly round-shaped, weighs 250-300 g, and has a taste of fresh bread. Its external parts are crispy while the inner parts are irresistibly soft. It is suggested to be consumed only fresh and hot, otherwise the dough loses its softness.
Usually, it is flavoured with salt, sour cream, and enriched with diced bacon.
Langalló is also called “kenyérlángos” or “kemencelángos” (Great Plain); “langali” or “langli” (Western Hungary).
Specialities about Langalló
In the past, it used to be one of the favourite Hungarian breakfasts, consumed with animal fat (pork, duck, goose fat).
In the regions of Western Transdanubia and Southern Great Plain, it was flavoured with garlic, fat, and sour cream, and enriched with some bacon on the top. In the Northern Great Plain, Hungarians mainly flavoured it with salt and a mixture of cottage cheese and dill.
As agraroldal.hu reports – nowadays, the tradition of home-baked langalló has disappeared. However, some Hungarian bakeries and restaurants revived the folklore delicacy where various types of kenyérlángos can be tasted.
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List of Ingredients (for 10 portions)
- Dough – 700 g flour, 1l water, 7g yeast, 3 tablespoons fat (preferably duck or goose fat), 2 teaspoons of salt, 2 teaspoons of sugar.
- Topping – bacon, a large cup of sour cream, 3-4 cloves of garlic, 1 red onion, and pepper.
First, activate the yeast in warm, sugary water. Meanwhile, sprinkle the flour into a bowl, adding salt and the melted yeast into it, then put this mixture aside for a couple of minutes. Then you can add the water and start to knead the dough. The rising process of the dough should take 30-40 minutes. If it is ready, you can roll the dough out and put it in the greased and floury baking sheet.
During the dough rising process, the topping can be prepared. Mix the garlic with the sour cream and flavour it with pepper. Dice the bacon and fry it in a pan. Cut the onions into slices. Enrich the stretched dough with the garlicky sour cream and put the bacon and onion slices on it. You can also sprinkle some cheese on the top. Then put it in the oven and bake at 200 degrees until it becomes golden brown. Enjoy your meal! 🙂
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