Put the yeast in a cup, add 1 teaspoon of sugar, a little warm water and mix.

Put flour in a bowl. We make a hole in the middle and put the yeast there.

Add salt, remaining sugar, oil and knead an elastic dough that does not stick to your hands.

Cover the bowl with a clean napkin and let it rise for 1 hour, until it doubles in volume.

Remove the dough on the floured table and knead a little to get the air out of the dough.

Then we take a piece of dough, we spread it in a round, thin sheet.

Fry in hot oil and remove on napkins to absorb excess oil.

Serve hot with salted cheese (I found a very good melting cheese, it's .... sensational !!) and cheese.

Enjoy your meal!


Traditional Langosi recipe

The traditional Langosi recipe is made very quickly and they will be absolutely tasty. You can serve them simple, or with various fillings: with fruit jam, chocolate, sweet cheese or telemea.

  • 250 g flour
  • 150 ml of warm water
  • a cube of fresh yeast
  • 1 pinch of salt
  • 2 tablespoons sugar
  • 2 cups oil
  • 200 g salted cheese or other fillings of your choice
  1. In a bowl, mix the yeast with warm water, salt and sugar. Add the flour and knead well.
  2. The obtained dough is put in a bowl greased with oil and covered with a towel. Let it rise for 30 minutes, warm.
  3. Heat oil in a pan.
  4. Break out of the dough and form several balls that are flattened by hand. You can make them simple or with cheese filling (you can add vanilla essence, raisins, dried fruit, or you can leave it simple) but be careful to glue the edges with a fork.
  5. Put in hot oil, fried, on each side, until golden.

The recipe for traditional Langosi is extremely simple and the dough does not have to stay very long to rise. Consume with powdered sugar or cinnamon, to taste. Serve hot.


Traditional Langosi recipe

The traditional Langosi recipe is made very quickly and they will be absolutely tasty. You can serve them simple, or with various fillings: with fruit jam, chocolate, sweet cheese or telemea.

  • 250 g flour
  • 150 ml of warm water
  • a cube of fresh yeast
  • 1 pinch of salt
  • 2 tablespoons sugar
  • 2 cups oil
  • 200 g of salted cheese or other fillings of your choice
  1. In a bowl, mix the yeast with warm water, salt and sugar. Add the flour and knead well.
  2. The obtained dough is put in a bowl greased with oil and covered with a towel. Let it rise for 30 minutes, warm.
  3. Heat oil in a pan.
  4. Break out of the dough and form several balls that are flattened by hand. You can make them simple or with cheese filling (you can add vanilla essence, raisins, dried fruit, or you can leave it simple) but be careful to glue the edges with a fork.
  5. Put in hot oil, fried, on each side, until golden.

The recipe for traditional Langosi is extremely simple and the dough does not have to stay very long to rise. Consume with powdered sugar or cinnamon, to taste. Serve hot.


Creamy & # 8211 have an incredibly good taste and are very easy to prepare

Today I recommend you try a simple recipe for langoustine with sour cream. You don't have to be a perfect cook to prepare the best langoustines.

Necessary ingredients:

  • 1 kg of wheat flour
  • 1 tablespoon baking soda
  • 450 ml milk, 2 eggs, 250 gr sour cream
  • 50 g of yeast, 1 tablespoon of salt, 1 tablespoon of powdered sugar
  • Oil (for frying)

Method of preparation:

First we prepare the yeast. Crush the yeast in a bowl. Add a tablespoon of powdered sugar and about 50 ml of warm milk. Mix well. Leave the yeast aside for about 15 minutes.

Put flour, salt and baking soda in a deep bowl. Gradually add warm milk, yeast, sour cream and eggs. Knead the dough with your hands.

Then cover the dough with a clean kitchen towel and let it rise in a warm place for about 1 hour.

After the dough has risen and doubled in volume, we transfer it to the worktop sprinkled with flour and cut it into several pieces.

We spread each piece of dough so as to form langos of the desired size.

Pour the sunflower oil into a pan. When the oil heats up well, we start frying the lobsters. Fry them well on both sides until golden brown.

After they are fried, take them out of the pan and put them on a paper towel to absorb the excess oil.

We can spread a layer of sour cream mixed with garlic over the langoustines. If we want the langoustines to be even tastier, we can sprinkle a little grated cheese. Good appetite!

If you have dough left, don't worry, you can keep it in the fridge for up to 3 days. All you have to do is grease the bag in which you put the dough with a little oil, then tie it to your mouth.


Fluffy languid in Hungarian style! The tastiest fast food.

“Langoș” is a traditional Hungarian pie, which resembles a large and flat donut, crispy and brown on the outside and very soft on the inside. This pie is made from leavened potato dough, it is extremely tasty and appetizing.

The langoustines are served hot and can be seasoned with various sauces, yogurt, cream, garlic or cheese. These delicious products are very consistent and can brilliantly replace a main course!

ingredients

-70 ml of sunflower oil

Method of preparation

1. Boil the potatoes in salted water. Drain the water. Grind them into puree and let them cool.

2. Dissolve the yeast and sugar in warm milk. Let stand for 5-10 minutes.

3. Sprinkle flour and salt in potatoes. You have to sift the flour through a sieve and add it gradually until you get a homogeneous dough. Combine the potato mixture with the yeast mixture and knead the dough. Cover it with a towel and leave it to rise in a warm place for an hour.

4. Roll out the dough into a 1.5 cm thick layer and cut into circles, forming the cakes with your hands.

5. Heat the oil in the pan and fry the cakes on both sides until golden brown.

6. Rub the cakes with garlic and sprinkle with salt. You can also grease them with cream and sprinkle on top with grated cheese.


Langosi with sour cream and cheese & # 8211 video recipe

Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

The lobster recipe with sour cream and cheese is one of the best I've eaten so far. Last time I ate a langoustine somewhere at Romexpo where I had seen a booth with these wonders and I couldn't help myself. It was good, but not as good as these. What are langoustines? Langos are some doughnuts huge ones that are served with different toppings. Sour cream, cheese, mujdei, ham, jam. They are of Hungarian origin, but have spread throughout the southeastern part of Europe, including Romania. If you want, langoustines are part of the street food category, so popular now.

In childhood we did not eat langoustines, but we ate scovergi, some similar donuts, but which were made by fasting and eaten with sugar. My grandmother used to make them big and they swelled even harder in the pan. They were amazing and we loved them. In Bucharest I discovered langoustines filled with cheese or sour cream. I remember my family buying them from a donut in the market. I liked the ones with cheese, but also the ones with sour cream. My mother did not make us languid with sour cream and cheese at home, all that was left was that pampering that we ate only in the city and very rarely.

I studied a lot of Hungarian langoustine recipes and starting from the basic idea, I made my own langoustine recipe. Of course I tested it to make sure it was right. The truth is that they were amazing! The perfect langos! Crispy on the outside, fluffy on the inside and very, very tasty. I served it with a little garlic with sour cream and cheese. My husband ate about two with jam of berries. The truth is that few of us can resist a dough fried in oil and served with something sweet. If my Moroccan also liked it, it means that I made some super languid with sour cream.

The dough is simple and must be very soft and sticky. Knead only until it is supple and leave to rise. Then take pieces of dough, flatten them by hand and give them a round shape. Then fry on both sides until golden. To serve them, I rubbed each langos with half a clove of garlic, I put sour cream and then cheese. They were so good that you can hardly stop at one. Unfortunately, it is one of the recipes that I rarely prepare. The same as Moroccan donuts sfanj, they are good the next day. However, I recommend you make a double portion because they will fly off the plate.


Lobster cheese recipe

Because you've been asking me, I'm coming back with the cheese lobster recipe. Or pies in oil, as my mother called them. If I've been craving you so many times, I should have left you the recipe, I couldn't just leave you hungry, could I?

How to make the most delicious langoustines with cheese?

In order for the cheese pies in oil to be as good as possible, you need a fluffy, fluffy dough that melts in your mouth. I use the same dough recipe as for donuts and you can read it HERE.

As long as you leave the dough to rise & # 8211 necessarily in the heat & # 8211 you can prepare the cheese.

For 12-13 large langoustines, with plenty of filling, you need

  • 1 kg of sweet cheese
  • 4-5 eggs
  • 1 vanilla essence
  • 150-200 gr sugar (depending on how sweet you like)

Mix the cheese well with the rest of the ingredients and you have the filling ready.

When the dough is risen, roll out into small pieces, like for a pie. Put the cheese on one side, pull the other side of the dough over it and hold the edges well. At the size I make them, I put about 2-3 tablespoons of cheese.

Fry in hot oil over medium heat until well browned on both sides. It can be served both hot and cold, being just as good on the second or third day.

It's easy to do, but it takes a long time. About an hour and a half & # 8211 two, with kneading, dough rising and cooking. But it's worth it. They are delicious.


Lobster cheese recipe

Because you've been asking me, I'm back with the cheese lobster recipe. Or pies in oil, as my mother called them. If I've been craving you so many times, I should have left you the recipe, I couldn't just leave you hungry, could I?

How to make the most delicious langoustines with cheese?

In order for the cheese pies in oil to be as good as possible, you need a fluffy, fluffy dough that melts in your mouth. I use the same dough recipe as for donuts and you can read it HERE.

As long as you leave the dough to rise & # 8211 necessarily in the heat & # 8211 you can prepare the cheese.

For 12-13 large langoustines, with plenty of filling, you need

  • 1 kg of sweet cheese
  • 4-5 eggs
  • 1 vanilla essence
  • 150-200 gr sugar (depending on how sweet you like)

Mix the cheese well with the rest of the ingredients and you have the filling ready.

When the dough is risen, roll out into small pieces, like for a pie. Put the cheese on one side, pull the other side of the dough over it and hold the edges well. At the size I make them, I put about 2-3 tablespoons of cheese.

Fry in hot oil over medium heat until well browned on both sides. It can be served both hot and cold, being just as good on the second or third day.

It's easy to do, but it takes a long time. About an hour and a half & # 8211 two, with kneading, dough rising and cooking. But it's worth it. They are delicious.


Lobster cheese recipe

Because you've been asking me, I'm coming back with the cheese lobster recipe. Or pies in oil, as my mother called them. If I've been craving you so many times, I should have left you the recipe, I couldn't just leave you hungry, could I?

How to make the most delicious langoustines with cheese?

In order for the cheese pies in oil to be as good as possible, you need a fluffy, fluffy dough that melts in your mouth. I use the same dough recipe as for donuts and you can read it HERE.

As long as you leave the dough to rise & # 8211 necessarily in the heat & # 8211 you can prepare the cheese.

For 12-13 large langoustines, with plenty of filling, you need

  • 1 kg of sweet cheese
  • 4-5 eggs
  • 1 vanilla essence
  • 150-200 gr sugar (depending on how sweet you like)

Mix the cheese well with the rest of the ingredients and you have the filling ready.

When the dough is risen, roll out into small pieces, like for a pie. Put the cheese on one side, pull the other side of the dough over it and hold the edges well. At the size I make them, I put about 2-3 tablespoons of cheese.

Fry in hot oil over medium heat until well browned on both sides. It can be served both hot and cold, being just as good on the second or third day.

It's easy to do, but it takes a long time. About an hour and a half & # 8211 two, with kneading, dough rising and cooking. But it's worth it. They are delicious.


Hungarian langoustines or pies, with sour cream and salted telemea.

Hungarian langoustines or pies with sour cream and salted telemea always warm and tasty…

Necessary ingredients:
1 kg of flour
50 g fresh yeast (one large cube)
500 ml of milk
2 tablespoons sugar
2 yolks
a teaspoon of salt
200 ml of cream
2 tablespoons oil

Ingredients for baking and serving:
frying oil
sour cream
salty telemea
How is it prepared?

Put the yeast and sugar in the warm milk. Mix well and leave to rise for approx. Ten minutes.

In a separate bowl, put the flour, egg yolks, salt, oil and cream. Pour the previously prepared mayonnaise and knead an elastic dough. Then leave the dough to rise for approx. one hour. It should double in volume… After this time, let the dough cool overnight…

The next day, or whenever you feel like langoustines, heat the oil well in the pan, break a piece of dough the size of a ping-pong ball, spread it as thin as possible and bake it in hot oil. While they are still hot, we grease them with cream and telemea given on the grater, on the side with large meshes… You can serve them as such or you can fold them in the middle, as you like…

The langoustines go super well with garlic sauce and cream. On the other hand, if you feel like something sweet, you can even use a little jam to prepare it…


Greedy with garlic, green onion or leurd & # 8211 simple recipe

My family is very fond of langoustines. I don't make langoustines very often, but from time to time I treat them with simple langoustines or stuffed with salted cheese.

Langos are a salty pastry product (no sweet langoustines are made!) That is made from a much softer dough than bread. They have Hungarian origins and are very popular in the regions that were part of the former Austro-Hungarian Empire: Transylvania, Banat, Austria, Czech Republic, Slovaks, etc. We live in Arad and we grew up with langoustines made by our grandmothers but also with those sold at langoustines at the pool or market. These langoustines have become popular (after 1990) in other parts of the country.

The greedy are not POMACE, no scovergi, no donuts and no pies. I explained here differences between these products to avoid confusion.

I leave you here the classic recipe of simple Hungarian langoustines that are served either sprinkled only with salt, or greased with cream rubbed with garlic + grated cheese. The languors have a diameter of approx. 24 cm and are thinner in the middle but soft. There are no crunchy langoustines!

We do not eat langoustines with jam or chocolate cream. For something sweet we make fluffy donuts & # 8211 see here.

This time I made some smaller langoustines in the dough of which I incorporated chopped green garlic and leurd. You can also put a little green onion. They are a variant of spring langoustines and have a very fine aroma!

From these quantities results about 15 pcs. languid with garlic, green onions or leurd.



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