Meet the upgrated Langos recipe of our Hungarian exchange PhD student Marta Merkl.
Learn more about ingredients & techniques with our EFL cooking guide
View GuidesFor 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.