Hungarian Langos Cooked in Warsaw. Street Food from Poland

Street Food Breakfast Market in Mokotow, Skwer AK Granat,
Warsaw, Poland

Lángos is a Hungarian food speciality, a deep fried dough.
The dough for lángos is made of water or milk and flour, yeast, sugar and salt. Adding sour cream, yoghurt or mashed potatoes to the dough is optional, in the latter case it is called potato lángos. It is eaten fresh and warm, topped with sour cream and grated cheese, ham, or sausages, or most frequently, without toppings, just rubbed with garlic or garlic butter, or doused with garlic water. Other ingredients and accompaniments can be mushroom, quark cheese, eggplant, cabbage, kefir, omelet, and a confectioner's sugar or jam.
Traditionally lángos was baked in the front of the brick oven close to the flames. This is the basis for its name; "láng" means "flame" in the Hungarian language. Lángos was made from bread dough and was served as breakfast on the days when new bread was baked. Now that people no longer have brick ovens and do not bake bread at home, lángos is virtually always fried in oil.

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