Remember langos, the deep-fried Hungarian bread? If you didn't see my first experience with it, you need to read Talk to the Lángos. It wasn't quite what I hoped, but I've been getting a craving to try it again.
One of my loyal Hungarian readers shared the following YouTube video with me. It shows the process of making the bread (which I hadn't seen), and the finished product ready to be eaten. You'll have to use your imagination to top it with lard, cheese, sour cream, and any other artery clogging condiments.
On another note, having a mustache is very popular in Hungary (as demonstrated here). I'm lacking in the itchy hairs of the upper lip, and maybe I need to remedy that. Perhaps that's the reason I didn't enjoy this food the first time. Lesson learned.
If you really want to try a langos again, (what I highly recommend) keep in mind the following:
ReplyDelete-never accept a cold lángos. Try to have a fresh, new, hot one.
-salt it a little bit
-put a little garlic on in (usually it can be found grated in a little bottle , you have to use a brush. to plaster your langos)
-you should drink a glass of beer as well
Nyammmm!!
nat
Nat,
ReplyDeleteThanks for the advice. I'm absolutely going to try one again. It sounds good with salt and garlic, do you ever have it with cheese or other toppings?
I'm getting hungry just thinking about it.
Alex
:)
ReplyDeleteI mostly eat it with this white thing (sour cream? clotted cream? I don't know the correct translation of tejföl, but it is made from milk, looks like yoghurt, but it is nor yoghurt, do you know what I mean?)
and nothing else. The cheese which is usually used in these places is a very cheap, tin pot type of cheese,i wouldn't recommend it to you either.
Somatimes you are offered to eat it with jam: this is a german habit, we hungarians never eat it with jam.
Only salt, garlic and a little tejföl perhaps. I could it one right now! (but i'm in duty, i cant go out,) eat one on behalf of me too! Jó étvágyat!
nat the hungry hungarian
tejföl= soured cream. I love Lángos as well.
ReplyDeleteI think the best garlic on it!!
Now I can't wait to have one! Are there any certain places that make them better, or are they good everywhere (as long as they're hot)?
ReplyDeleteI do know what tejföl is. When I first arrived in Hungary, I ate a container of it with spoon because I thought it was yogurt.
I'll have to eat two. One with just garlic (and maybe some salt), and one that also has tejföl.
Mmmm.
Alex
Are there any certain places that make them better, or are they good everywhere (as long as they're hot)?
ReplyDeleteThe best Lángos I've ever had was at the Lake Balaton. But I think, there is no big differences between langos and langos. It's a very simple food, not easy to unmake it. You need a fresh one, that's all.
Great! I'll have another one as soon as I can.
ReplyDeleteAlex
You can usually find lángos at the piac (market) on Saturday mornings (or whenever your town has piac), festivals, or just randomly at street vendors. Doesn't matter who you buy it from, as long as it's fresly made it should be good. The white stuff is sour cream, and I like it best with sour cream and cheese (sajtos tejfölös) but I love a good plain salted-garliced one too. In fact, I got the cravings for it too, but have to wait until Wednesday for piac...ugh.. Btw, the American elephant ear reminds me of lángos, except that's all sugared up but fried up in a lot of oil too, so I guess not much difference. Oh, and what do you mean by topped with lard? I didn't know they put lard on lángos as a topping.
ReplyDeleteLilly
I may have been wrong about the lard. I saw a person putting something strange on a lángos, and that's what I thought it was. It's very common for me to be mistaken about something here, though, that's why I need help and advice about these things! I'll have to look for it again and try to figure out what it was.
ReplyDeleteTalking about this seems to have made us all hungry. I'll be at my piac on Saturday!
Alex
If they were using a brush to spread something on the lángos right after it was done, and before any topping is added (like sour cream or cheese) it's the garlic.
ReplyDeleteLilly
I do remember that something was brushed on, so it probably was the garlic that I saw. Is it mixed with water?
ReplyDeleteAlex
Yes, it's crushed or finely chopped garlic mixed with some water.
ReplyDeleteLilly
Oh, ok. That explains a lot!
ReplyDeleteThanks,
Alex