For many in Hungary, visiting the market hall is as much about savouring lángos as it is about shopping.

The sight of people standing by high-top tables, indulging in this palm-sized, deep-fried flatbread, is a common and cherished scene. Historically, lángos has its roots in the bread-baking traditions of Hungarian homes.

To check the temperature of the wood-fired oven, a small piece of dough would be placed on the oven's surface next to the ashes. Once baked, this piece, known as lángos, was rubbed with garlic, spread with pork fat, and sometimes topped with sour cream, ready to be eaten hot. The name "lángálló," meaning "fireplace," highlights its traditional preparation method.

Evolution of Lángos

Around the turn of the 20th century, deep-frying became the preferred method of preparing lángos, enhancing its texture and flavor. The result is a crispy, golden crust that gives way to a soft, doughy interior. The standard toppings of sour cream and cheese remain popular, but today's vendors offer a wide range of options including cooked cabbage, sausages, red onions, and even Nutella at some modern spots.

Best Places to Enjoy Lángos in Budapest and Beyond

Budapest:

Retro Lángos Büfé: Located at Arany János Street, this place is renowned for its generous portions and wide variety of toppings.
Lehel Market Hall: A local favorite, offering a more traditional market experience with freshly made lángos.
Hold Street Market: Another great spot where you can find some of the best lángos in the city, along with other local delicacies.

Around Hungary:

Balaton Lake Area: Many vendors around the lake offer excellent lángos, perfect for enjoying while taking in the scenic views.
Debrecen Market: Known for its authentic Hungarian food, the lángos here is a must-try.
Szeged: This city has several vendors who have perfected the art of making lángos, with both traditional and innovative toppings.

Making Lángos at Home

If you can't make it to Hungary, you can still enjoy homemade lángos. Here's a simple recipe:

Ingredients:

500g flour
25g fresh yeast
1 tsp sugar
300ml warm water
1 tsp salt
Oil for frying
Toppings: sour cream, cheese, garlic, or any preferred additions

Instructions:

Prepare the dough: In a bowl, mix the yeast and sugar with warm water. Let it sit for about 10 minutes until it becomes frothy. Add the flour and salt, then knead into a smooth dough. Cover and let it rise for about an hour.
Shape and fry: Divide the dough into small balls, flatten them, and let them rest for a few minutes. Heat oil in a pan, then fry each piece until golden brown on both sides.
Serve: Top with garlic, sour cream, cheese, or any other favorite toppings, and enjoy!

Whether you're wandering through Budapest's bustling markets or experimenting in your kitchen, lángos offers a delicious taste of Hungarian tradition