Hungarian Langos

Meet the upgrated Langos recipe of our Hungarian exchange PhD student Marta Merkl.

Ingredients

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  • For the flatbread

  • 100

    g

    self-rising flour

  • 1

    tsp

    vegetable oil

  • 50

    ml

    warm water

  • pinch of salt

  • For the filling

  • 200

    g

    white or green cabbage

  • 1

    tbsp

    tahini

  • 1

    tbsp

    almond flour

  • 200

    ml

    unsweetened plantbased milk

  • Topping

  • 1

    red onion

  • 1

    tbsp

    white balsamic

  • 200

    g

    tofu

  • 1

    tsp

    smoked paprika

  • 2

    tbsp

    soy sauce

  • 1

    tbsp

    oil

  • drop of sambal

Mix the ingredients of the flatbread in a bowl. Cover airtight. Wait until it is doubled in volume. When ready, make flat dough with your hand like pizza bottom. Deep fry 1-2 minutes. Let the oil leak.

Make the filling:

Cut the cabbage in small pieces. Season with salt and pepper. Drizzle 1 tbsp sesame oil. Bake in the oven 5 minutes.

Take the cabbage out of the oven. Transfer into a blender. Add the other ingredients. Mix until smooth mixture.

 

Make the topping:

Cut the onion in half rings. Put in a bowl. Mix with 1 tbsp white balsamic vinegar. Let it sit for 30 minutes.

Press the water out of the tofu with a kitchen towel. Cut then in small pieces. 

Mix the oil with soy sauce, paprika and sambal in a mixing bowl. Add the tofu pieces. Mix well. Transfer into an oven dish. Bake about 30 minutes on 180 c degree.

 

Serving: Place the fried flatbread (Langós) on individual plates, Top with cabbage cream, tofu and red onion pickle and rucola.