@@torhbakalit908 that is how it's done tho. You either brush some garlic infused oil on top, then sour cream and cheese, or you simply rub garlic on it. Doing the oil is easier tho, because simply rubbing garlic on it has a risk of tearing the dough and then your sour cream will drip everywhere.
Hungarian pastry chef here! I find the garlic oil in the dough an interesting idea! I will definitely try it! I wanted to share my mother's recepie. It’s been in the family for at least fifty years and we make it regurarly. This is a recepie for a big family and comes out to about thirty pieces, so you can divide as you like. It usually lasts us three days. Ingredients: 1 kg (2.2 lbs) of flour 50 gramms (1.7 oz) of yeast 1 or 2 eggs depending on size 10 gramms (about a teaspoon) of salt and about 600ml (20.3 fl oz) of whole milk. The recepie says: "add milk until you reach the right consistency" thats how you can tell its an old recepie. :) Heat the milk until it's lukewarm and crumble the yeast into the milk. Once the yeast floats to the surface, combine your wet and dry ingredients. The dough should have the consistency of a shaggier doughnut dough. When it comes together put it in a well-oiled bowl and cover it with oil-covered saran wrap (this is to stop it from forming a skin, but also from sticking to the wrap)and put it in the fridge overnight. WARNING! Put it in the biggest bowl you have that fits in your fridge. And just to be sure put a plate under it. (This is just in case the dough outgrows the bowl.) This will rise like no other dough. My mother has this trick that makes the shaping process way easier so even if it's your first time making it you don't have to worry about the making a mess on your counter while shaping. What you want to do is oil a shallow baking tray and your hands thoroughly. Pinch as many pieces off as you want to fry that day and put the rest back in the fridge. (This is to keep the dough from overproofing) Now on the oiled baking tray you can easily shape it and you don't have to worry about ripping the dough. Spread them with your fingers, stretch them, and if you feel it sticking to you just oil your hand a bit more. These might not come out as pretty and round as Andy's but the rustic look is the appeal of làngos! (And of course the taste) :) A big greasy piece of dough with every topping that feels right to you. If you come to Hungary you will get these large thin lángos with thick edges, but some people in my family like it smaller and thicker, sort of like an ugly doughnut. If you want that just don’t stretch it as big and keep an even thickness. Jó étvágyat! :)
Don't get me wrong it looks good, BUT you dont put garlic oil on the dough, it's an optional toping after frying. Thats how you can check if it turned out good: The dough has to be fluffy, shaped like a pizza dough(thinner in the middle). The texture is little bit chewy with a light salty taste.
Maybe the ones I've had aren't traditional Hungarion but in both Czhechia and Slovakia theres almost always garlic in the dough. Also topped with kechup and cheese most of the time
Hey Andy, fan of your work. This is how it should look like, garlic in the dough is nice a touch. People commonly rub fresh garlic on the dough when it’s fried instead of infusing it with garlic before frying it. Both works and the result is delicious! Good work man! My guy
Garlic will burn in the oil making all of the lángos taste garlicy. For a stall that would de a big no go. He messed up the garlic 'oil'. Less oil, more water for the pungent garlic taste. It's a nice try but no more (you know it I know it)
In Hungary I’ve never heard of putting garlic oil INTO the dough, but its a pretty nice way to make lángos too. The water, flour, yeast, sugar combo is the basic, (In a good meaning.) but a lot of people in Hungary put “kefír” or potato into the dought too.
I ate that last summer in Hajdusoboszlo. They are good, but still, by far, the best hungarian dish is Kürtőskalács😅😊. They are making it in Romania too. Hungarians great people, the rullers aren't. I am from Bucharest and I like it very much in Hungary. Ppl from Budapest should eat at Sir Lancelot Restaurant.
Omg! I asked you years back( during the pandemic ) to please make a Hungarian dish. You actually did! I'm so stoked, can't wait to show my father this. 😊
Andy you are the best! I have been wowing my family with your cookbook!! I am a former commercial cook, but I learned on the job and never went to culinary school. All I have is knife skills. So your videos and your book have helped me refine my techniques!
I’ve never heard of these but they look delicious!! But sour cream and cheese is a combo we use in our food in Mexico. We put it on tacos, sopes, tostadas, tlacoyos, huaraches, pretty much whatever. It’s so simple but soooo goooood!
home made is usually better. try it in very hot oil, and thin as possible so it doesn't soak in the oil so much. it is also a great side dish (without any topping) for bean-goulash ;)
Hey Andy, many thanks for doing my childhood favourite street food. It's a super odd thing but we love eating this under the scorching hot sun with some cold beer - simply heavenly. Two things though The "S" is pronounced as "Sh". We have a super overcomplicated language 😅 2. unless you want to see the world burn, DO NOT PUT ANY SWEET ON THIS Cheers and keep cooking you legend
Had these in Brno in the Czech Republic we now make them back home in the UK we top them with garlic /sour cream /grated cheese and tomato sauce(ketchup) yum its a hit with the whole family
I never imagined you would make a dish so traditional such as Lángos from Hungary. As a fellow hungarian follower I feel really honored by you making this. Much love and cheers from Hungary, Andy ❤️🇭🇺
I’m not Hungarian but I travelled there last summer and I haven’t been able to stop thinking about how delicious this tasted at Lake Balaton. All the flavors just fit perfectly 🤤
Langos is the only food I have ever had that comes close to a Döner when it comes to „coming home from a night out partying-food“. Fat, dough, protein, it’s all there.
Awesome job dude! So glad to see a dish I grew up eating on your channel! I know many of the comments already mentioned it, but the garlic oil goes on after frying as opposed to the proofing process! Love the content dude!
Never thought you'll make something from my country Andy!! Next time try some EVOO and grate garlic in there, the spicier the better ( depending on how much you like garlic ), after you fried your Langos you brush it with this garlic oil first, then sour cream and cheese. The S at the end is pronounced as SH :)
I love the fact that you even made the video of the cooking process a bit like a typical eastern European, old fashioned, low key kitchen set up. How did you even get this recipe, I don’t know. But it’s a fantastic dish and I love it as much as my childhood! Thanks for sharing!
I love you and your recipes, Andy, but as I’m Hungarian and the other fellows are Hungarian, we never add garlic oil to the dough. We mix garlic and water in a jar and put it on after frying the Lángos. Anyway, I'll try your way ;)
We have them in Bulgaria as well. We make them without the garlic, usually they are topped with powdered suggar. My grandmother was making them filled with white bulgarian cheese and closed like a calzone. We call them "mekitsi".
In Slovakia its common to eat these with cheese and ketchup. People sell these as street food at summer time near swimming pools. I personaly make these without garlic directly into dough. I put mashed garlic on top when they are done frying Also i believe its called Langoš pronaunced as "SH" in english same as you say "Shut"
Hey , Andy , I'm a long time subscriber , and I just wanted to say I love your content ; keep up the good work 👍 - wishing you and Babe all the best from America 🇺🇸
Thursdays are International Days at my University's cafeteria. Every Thursday is a different country. I tried Langos on Hungary Day, and it was so sood!
A small extra info. Usually you do not see garlic infusion with the dough at langos stands, as they try to make as many different type of langos as possible and garlic doesn't really go with with some flavour combinations (mostly the sweet ones). Nevertheless for a langos lover Andy's version is definately a must try.
Super good with a pico de gallo on top as well andy! A nice Hungarian family sells them at the local market loaded with all kinds of toppings. I'm hungry now
Looks just like my grandma's lángos, great job Andy! Now try stuffed cabbage (töltött káposzta), I personally think that's the best food we got in Hungary. ;)
Stuffed cabbage would be awesome to see. I need a good recipe for it. My Grandma used to make it all the time but I never got her recipe. I know it had kind of a sweet & sour tomato sauce & sauerkraut but I don’t know the rest.
We have them here in Bavaria as well, but only as a sweet version with powdered sugar on top. Basically a doughnut without a hole. We call them "Auszogne" (stretched ones). The middle has to be very thin so that a little dome forms when the first side is fried. After it has been turned over the dome becomes crispy.
I'm a long time follower of your work and contents, Andy. I'm watching your videos day-by-day hoping that someday, and that day may never come, you'll cook something from the Hungarian cuisin. The lángos (how it is written in our language) has been a good choice for a short. Maybe you'll find some more interesting dishes which can be worth longer videos, such as "töltött káposzta" (stuffed cabbage), "csülkös pacal" (beef tripe with pork knuckle), "Jókai bableves" (Jókai style beansoup), and many others.
I have never seen garlic added to the dough, EVER. Láng = flame, lángos = flamey, because l, as you say they were originally baked next to the flames in wood fired oven.. Sweet toppings are new and actually rare here. And S = SH, ... Good on ye for making these. I know it's easy, but it is damn good stuff.. and a must have in summer at the beach!!!
Recipe in the description ✌️ (tap the three dots top right corner)
“Filhoses” in Portugal 🇵🇹
first link for the real recepie the second the actual pros thanks Andy for my childhood recepie
@andy_cooks try cooking Polish Bigos with mushrooms and prunes 😋😋
@@F.Andre1377 i do not think he wants to fail that pronunciation challenge... :P (he failed this one, but it is ok.)
Thank you 🤗 you made them just right 😁
We usually put garlic oil on top of the dough once it's fried instead of adding it to the dough.:)
Yes, that is how we eat it too.
omg garlic oil too??? This dish keeps getting better and better.
I ate many times in public swimming pools. It was topped with shreded cheese and sour cream. Never felt garlic in it rly
i hate that need to puke from that tbh
@@torhbakalit908 that is how it's done tho. You either brush some garlic infused oil on top, then sour cream and cheese, or you simply rub garlic on it. Doing the oil is easier tho, because simply rubbing garlic on it has a risk of tearing the dough and then your sour cream will drip everywhere.
Hungarian pastry chef here! I find the garlic oil in the dough an interesting idea! I will definitely try it!
I wanted to share my mother's recepie. It’s been in the family for at least fifty years and we make it regurarly. This is a recepie for a big family and comes out to about thirty pieces, so you can divide as you like. It usually lasts us three days.
Ingredients:
1 kg (2.2 lbs) of flour
50 gramms (1.7 oz) of yeast
1 or 2 eggs depending on size
10 gramms (about a teaspoon) of salt
and about 600ml (20.3 fl oz) of whole milk.
The recepie says: "add milk until you reach the right consistency" thats how you can tell its an old recepie. :)
Heat the milk until it's lukewarm and crumble the yeast into the milk.
Once the yeast floats to the surface, combine your wet and dry ingredients.
The dough should have the consistency of a shaggier doughnut dough.
When it comes together put it in a well-oiled bowl and cover it with oil-covered saran wrap (this is to stop it from forming a skin, but also from sticking to the wrap)and put it in the fridge overnight. WARNING! Put it in the biggest bowl you have that fits in your fridge. And just to be sure put a plate under it. (This is just in case the dough outgrows the bowl.) This will rise like no other dough.
My mother has this trick that makes the shaping process way easier so even if it's your first time making it you don't have to worry about the making a mess on your counter while shaping.
What you want to do is oil a shallow baking tray and your hands thoroughly. Pinch as many pieces off as you want to fry that day and put the rest back in the fridge. (This is to keep the dough from overproofing) Now on the oiled baking tray you can easily shape it and you don't have to worry about ripping the dough. Spread them with your fingers, stretch them, and if you feel it sticking to you just oil your hand a bit more. These might not come out as pretty and round as Andy's but the rustic look is the appeal of làngos! (And of course the taste) :) A big greasy piece of dough with every topping that feels right to you. If you come to Hungary you will get these large thin lángos with thick edges, but some people in my family like it smaller and thicker, sort of like an ugly doughnut. If you want that just don’t stretch it as big and keep an even thickness.
Jó étvágyat! :)
توجد في شمال إفريقيا لكن يضاف اليها مذاق حلو بعد الطهي الاهم ان لا تضاف نكهة الى العجينة مثل وجبة صباحية مع الحليب والقهوة
Köszönöm! I’ve been wondering about the right ratios the whole summer 😁 Definitely will try this authentic one of yours! Greetings from Slovakia 🇸🇰🇭🇺
You're handsome
Now this is something i never expected from you 😊 As a Hungarian i am very pleased with this, thank you Andy!!!
My pleasure!
Same :)
You guys have some absolutely great food though
🇭🇺
I am Hungarian, and very proud that Andy actually made my favorite. Best chef so far around here, sad I can't get his book in UK where I live atm.
Don't get me wrong it looks good, BUT you dont put garlic oil on the dough, it's an optional toping after frying.
Thats how you can check if it turned out good: The dough has to be fluffy, shaped like a pizza dough(thinner in the middle). The texture is little bit chewy with a light salty taste.
Maybe the ones I've had aren't traditional Hungarion but in both Czhechia and Slovakia theres almost always garlic in the dough. Also topped with kechup and cheese most of the time
In my country is also popular; we call it langosh but we put oil with garlic over the fried dough.
@@Zaob36nope its not
@@Zaob36in Slovakia we never put garlic in the dough, only as a topping
@@Zaob361st - It's Czechia and 2nd - same as in Slovakia, we put it on top not in the dough.
This is a classic street food, especially in public pools, in Czech Republic! My childhood! I still make them regularly after moving to Australia
I totally agree with you, just public pool (koupaliště) and Langoš with ketchup, garlic and cheese seems like a perfect summer day to me 😂😎👙🩲
Public schools?
🇨🇿
Hey Andy, fan of your work. This is how it should look like, garlic in the dough is nice a touch. People commonly rub fresh garlic on the dough when it’s fried instead of infusing it with garlic before frying it. Both works and the result is delicious!
Good work man! My guy
Garlic will burn in the oil making all of the lángos taste garlicy. For a stall that would de a big no go.
He messed up the garlic 'oil'. Less oil, more water for the pungent garlic taste.
It's a nice try but no more (you know it I know it)
YES!!!!!!!! We always pronounced it "lan-gosh" but it's sooooooo good. Right after gombócs, one of my favorite things to eat.
Your pronunciation is actually correct.
@@johnny1834my mother is from Hungary so I hoped I was correct.
You mean gombóc? Cause I've never heard of gombócs, but gombóc is like a sweet dumpling
@@szigyarto.viktor that's what I meant.
In Hungary I’ve never heard of putting garlic oil INTO the dough, but its a pretty nice way to make lángos too. The water, flour, yeast, sugar combo is the basic, (In a good meaning.) but a lot of people in Hungary put “kefír” or potato into the dought too.
I had this in Budapest and absolutely loved it! First time watching a creator make a video on this.
It is an awesome piece of street food!
Sending love from Hungary ❤
The cooking bubble is the most wholesome bubble on all social media platforms.
I'm married to a Hungarian girl
It's pronounced Langosh and it's freakin awesome of you to make it 🇭🇺
I’m from Hungary and I’m so glad to hear this from you 😊😊
I ate that last summer in Hajdusoboszlo. They are good, but still, by far, the best hungarian dish is Kürtőskalács😅😊. They are making it in Romania too. Hungarians great people, the rullers aren't. I am from Bucharest and I like it very much in Hungary. Ppl from Budapest should eat at Sir Lancelot Restaurant.
Na more 🎉❤
They are amazing whit GEM TOO !!
Omg! I asked you years back( during the pandemic ) to please make a Hungarian dish. You actually did! I'm so stoked, can't wait to show my father this. 😊
Andy you are the best! I have been wowing my family with your cookbook!! I am a former commercial cook, but I learned on the job and never went to culinary school. All I have is knife skills. So your videos and your book have helped me refine my techniques!
Tried it many years ago in Budapest's central market. Loved it
When i lived in Budapest i would live and die for these. Sooo good
I’ve never heard of these but they look delicious!!
But sour cream and cheese is a combo we use in our food in Mexico. We put it on tacos, sopes, tostadas, tlacoyos, huaraches, pretty much whatever. It’s so simple but soooo goooood!
Have just gotten back from Budapest last week and have been craving this ever since 🤤 it’s a must
home made is usually better. try it in very hot oil, and thin as possible so it doesn't soak in the oil so much. it is also a great side dish (without any topping) for bean-goulash ;)
Glad you cook this man, cheers from Budapest!
Looks just like Navajo Fry Bread! Yum!!!!
I also love it
Hey Andy, many thanks for doing my childhood favourite street food. It's a super odd thing but we love eating this under the scorching hot sun with some cold beer - simply heavenly.
Two things though
The "S" is pronounced as "Sh". We have a super overcomplicated language 😅
2. unless you want to see the world burn, DO NOT PUT ANY SWEET ON THIS
Cheers and keep cooking you legend
Langos are amazing. Tasted them the first time on a Christmas market in Berlin and then in the international Christmas market in Rüsselsheim. So good
Greetings from Hungary Andy! Love your vids. Thanks for making such beautiful lángos. Was a pleasure watching it. 😊
As a Hungarian and hospitality person, you made me really happy. Respect Andy 🙏 thanks for your great work
I am simple Pole, I see Hungarian Langos, I like it
I have tried this and it's my favorite food A 1000% recommend Better than anything.
Wow! Great to see you tackle a Hungarian street food staple. Kudos for doing a fine job with it. Thank you.
Had these in Brno in the Czech Republic we now make them back home in the UK we top them with garlic /sour cream /grated cheese and tomato sauce(ketchup) yum its a hit with the whole family
I had this for lunch in Budapest, recovering from a hangover after soaking in the baths and I almost cried from joy, it's that good ❤️
The description makes it sound sooo good.
Might sound weird at first but try putting some sweet corn on top of it, the sweetness takes the classic sour cream & cheese to another level 💥💥💥
I never imagined you would make a dish so traditional such as Lángos from Hungary. As a fellow hungarian follower I feel really honored by you making this. Much love and cheers from Hungary, Andy ❤️🇭🇺
I’m not Hungarian but I travelled there last summer and I haven’t been able to stop thinking about how delicious this tasted at Lake Balaton. All the flavors just fit perfectly 🤤
Loved the langos in Budapest and in Romania!
Looks so delicious! 😋
Looks fantastic, as a hungarian, thank you very much!
It's also a pretty popular thing in Romania as well
Langos is the best snack ever!
As a hungarian this is the way!! We usually put the grated garlic on top, but this method looks even better!
Langos is the only food I have ever had that comes close to a Döner when it comes to „coming home from a night out partying-food“.
Fat, dough, protein, it’s all there.
Thanks for this Andy. One of my favourite things to eat when i visit Hungary
Awesome job dude! So glad to see a dish I grew up eating on your channel! I know many of the comments already mentioned it, but the garlic oil goes on after frying as opposed to the proofing process!
Love the content dude!
We make those in Croatia too. Super tasty, just super greasy...
Things i was not expecting to see from an aussie Chef...
Andy you made my day Mate.
Never thought you'll make something from my country Andy!! Next time try some EVOO and grate garlic in there, the spicier the better ( depending on how much you like garlic ), after you fried your Langos you brush it with this garlic oil first, then sour cream and cheese. The S at the end is pronounced as SH :)
Good food, got it when we met our Hungarian friends with new year.
I LOOOOVE langos. I’ve not been to the West End markets for a while but there used to be a stall there that sold them
I love the fact that you even made the video of the cooking process a bit like a typical eastern European, old fashioned, low key kitchen set up. How did you even get this recipe, I don’t know. But it’s a fantastic dish and I love it as much as my childhood! Thanks for sharing!
We’re reading the Singing Tree which is set in the Hungarian plains during WW1.
Perfect!
Thank you very kindly🤍
This naration of history is great great addition, nobody done this, and I love it
Very nice Andy!
I encourage you to check other Hungarian dishes as well
I love you and your recipes, Andy, but as I’m Hungarian and the other fellows are Hungarian, we never add garlic oil to the dough. We mix garlic and water in a jar and put it on after frying the Lángos. Anyway, I'll try your way ;)
Garlic oil into the dough is not exactly how we do it over here, but it's an ABSOLUTELY fantastic idea!
Andy, you are a star! Thank you for picking lángos for the series. :)
Looks amazing, thanks for making our dish❤
Great content, you ‘ve made a good quality hungarian lángos. ( I am hungarian )
We do it in the western part of Romania too
We have them in Bulgaria as well. We make them without the garlic, usually they are topped with powdered suggar. My grandmother was making them filled with white bulgarian cheese and closed like a calzone. We call them "mekitsi".
Дааа
Hey Bulgarian neighbor. We have it in Romania too😂
That sound delicious ! 😊
In Slovakia its common to eat these with cheese and ketchup. People sell these as street food at summer time near swimming pools.
I personaly make these without garlic directly into dough.
I put mashed garlic on top when they are done frying
Also i believe its called Langoš pronaunced as "SH" in english same as you say "Shut"
Looks pretty authentic, well done! 🎉❤
Garlic, salt is best. Thank You Chef!!
Tip! Add grated cooked potato into the dough as well to make it even more filling!
Love Langos, so versatile and delicious!
Langos was my lifesaver for many years at festivals in Germany!! Gotta love Hungarian cuisine!! ❤️
Hey , Andy , I'm a long time subscriber , and I just wanted to say I love your content ; keep up the good work 👍
- wishing you and Babe all the best from America 🇺🇸
Thanks!
@@andy_cooks you're very welcome
Best street food ever 😋
We get these at festivals in Germany. Yum! I'll need to try your recipe. Reminds me of Beignets.
Have to try after watching you eating it, looks delicious
Thursdays are International Days at my University's cafeteria. Every Thursday is a different country. I tried Langos on Hungary Day, and it was so sood!
This looks amazing!
Ooooh! Those look tasty. I’m definitely trying this one.
You should try South African Vetkoek it’s similar but can swing both savoury and sweet
I'm Hungarian and I'm glad you liked lángos! I suggest you try shallots and bacon on top :)
Andy LOVE & huge respect ❤
Yesssss! You are doing realy well! 👌👌👌
Iconic Music festival food in Sweden, love it with shrimp, sour cream and red onion❤
It looks so so yummy ,its my favourite food
A small extra info. Usually you do not see garlic infusion with the dough at langos stands, as they try to make as many different type of langos as possible and garlic doesn't really go with with some flavour combinations (mostly the sweet ones). Nevertheless for a langos lover Andy's version is definately a must try.
I know them usually just covered with garlic oil! Delicious!
It looks bloody good !!
In Germany, Christmas markets have these everywhere. Yes they are quite tasty
Super good with a pico de gallo on top as well andy! A nice Hungarian family sells them at the local market loaded with all kinds of toppings. I'm hungry now
God Bless you from Hungary. We wait you for a langos in Budapest
These have to be eaten in Eastern Europe.
I had them in Prague. 🤤🤤🤤
Looks just like my grandma's lángos, great job Andy! Now try stuffed cabbage (töltött káposzta), I personally think that's the best food we got in Hungary. ;)
Stuffed cabbage would be awesome to see. I need a good recipe for it. My Grandma used to make it all the time but I never got her recipe. I know it had kind of a sweet & sour tomato sauce & sauerkraut but I don’t know the rest.
@@moeruss2726 my wife's family is from a part of Hungary where they make stuffed cabbage with tomato. If you want, I can send you the recipe.
We have them here in Bavaria as well, but only as a sweet version with powdered sugar on top. Basically a doughnut without a hole. We call them "Auszogne" (stretched ones). The middle has to be very thin so that a little dome forms when the first side is fried. After it has been turned over the dome becomes crispy.
In South Africa we call it Vetkoek. Lovely with curry mince OR butter and apricot jam. Delicious
My favorite food on festivals or Christmas markets alike :D
In South Africa we call it a vetkoek…& it’s an all day food usually enjoyed savoury. Crispy on the outside and soft and layer-y on the inside.
This is such a banger on Christmas markets in Southern Germany. Garlic sauce and cheese all the way!
I'm a long time follower of your work and contents, Andy. I'm watching your videos day-by-day hoping that someday, and that day may never come, you'll cook something from the Hungarian cuisin.
The lángos (how it is written in our language) has been a good choice for a short.
Maybe you'll find some more interesting dishes which can be worth longer videos, such as "töltött káposzta" (stuffed cabbage), "csülkös pacal" (beef tripe with pork knuckle), "Jókai bableves" (Jókai style beansoup), and many others.
It's so so good. Loved this in Budapest
Garlic oil and sour creme topping is the best, maybe the cheese if you feel ready for it.
Thanks Andy!
Nice recipe Andy 😋. I am Hungarian and it’s pronounced LANGOSH 😊. Just to let you know . Cheeers!
I have never seen garlic added to the dough, EVER.
Láng = flame, lángos = flamey, because l, as you say they were originally baked next to the flames in wood fired oven..
Sweet toppings are new and actually rare here.
And S = SH, ... Good on ye for making these. I know it's easy, but it is damn good stuff.. and a must have in summer at the beach!!!