Meet the upgrated Langos recipe of our Hungarian exchange PhD student Marta Merkl.
Learn more about ingredients & techniques with our EFL cooking guideView Guides
For the flatbread
pinch of salt
For the filling
white or green cabbage
unsweetened plantbased milk
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.