Lángos is a deep fried flat bread that is served warm and usually topped with sour cream and grated cheese or garlic butter (a fabulous combination, if you ask me!) Traditonally, this dish was made from leftover bread dough and baked in a brick oven. Inspired by an old family recipe, this particular version is stuffed with sheep milk cheese and herbs (in other words: perfection). For more recipes, be sure to check out my blog, Almond Corner.
|FOR THE DOUGH:||4 2/3 cup flour plus extra for rolling out|
|3 medium potatoes||1 1/2 ounces fresh yeast|
|about 2 cups milk, lukewarm||1 teaspoon sugar|
|1 1/2 tablespoon vegetable oil||1 1/2 teaspoons salt|
|FOR THE FILLING:||500 g sheep milk quark (for example bryndza) or ricotta|
|2 bunches of chives||1 bunch dill|
|salt, if you used ricotta||pepper|
|vegetable oil for frying|
FOR THE DOUGH
Boil potatoes and let them cool completely.
Crumble yeast and add sugar to 1/2 cup of lukewarm milk and let it stand until the yeast swims on top.
Sift flour into a large bowl, add salt and mix well.
Grate potatoes finely and add to the flour.
Make a mould and pour yeast-milk into it and start to knead the dough together.
As soon as the dough starts to get together gradually add more milk and oil and knead it until it all comes together into a ball and you have a soft, but not sticky dough.
Dust the top with flour, cover with a cloth and let it stand for an hour or until it has doubled its size.
FOR THE FILLING:
Finely chop herbs and mix it with the sheep milk quark or ricotta. Season with salt if using ricotta. If you use bryndza salt is not necessary as it's a salty fresh cheese.
Dust a working surface with flour, cut the dough into 8 equal pieces and shape into balls.
Divide filling into 8 portions.
Roll out the balls one by one, put filling into the middle, then flip the side of the dough to cover the filling and shape balls again. Carefully roll the stuffed balls out.
Fill a frying pan with 2 inches of oil an heat. Once it's hot, fry the stuffed flatbreads over medium heat until golden brown.
Serve with yoghurt or sour cream.
Recipe & Photography: Almond Corner