Appetizer📍 TransylvaniaMedium🥗 Vegetarian🐟 Pescatarian💪 High-protein🥦 Clean eating🫒 Mediterranean

Langos

Name: Langos
Prep time: 20 min
Cook time: 30 min
Total time: 1 h 30 min
Yield: 8
Cuisine: Romanian
Ingredients: 500 g plain white flour (type 550); 250 ml warm milk; 7 g dried yeast (or 25 g fresh yeast); 1 tsp sugar; 1 tsp salt; 2 tbsp oil; oil for frying (approximately 1 L); 200 g sour cream (20–25% fat); 200 g grated telemea or kashkaval cheese; 2 garlic cloves (optional, for garlic sauce)

Langoș is a beloved street food from Transylvania, inherited from Hungarian cuisine. Leavened dough is deep-fried until puffy and golden, then served hot spread with sour cream and topped with grated cheese — simple, hearty, and irresistibly good.

🍽️

Servings

⏱️

Prep

20 min

🔥

Cook

30 min

⏰

Total

1 hr 30 min (including proving)

🥘Ingredients

servings

Dough

Classic topping

📝Preparation steps 🗓️Add to Meal Planner🎨Serving & Presentation

✅Dietary Compatibility

🥗Vegetarian🐟Pescatarian💪High-protein🥦Clean eating🫒Mediterranean

🍽️

Yield

8 langoș pieces

📦Storage

❄️

Refrigerator

Not recommended — langoș should be eaten immediately after frying

🧊

Freezer

Unproved dough can be frozen for up to 1 month

🥗Nutrition Facts

Values per langoș with topping (approx. 180g)

🔥

Calories

420 kcal

🥩

Protein

12 g

🧈

Fat

22 g

🍞

Carbohydrates

46 g

🌾

Fiber

2 g

🍷Pairs Well With

🥂Full-fat sour cream

🥂Grated telemea or kashkaval cheese

🥂Garlic sauce

🥂Cold beer or lemonade

💡Variations

Sweet topping: spread with strawberry or blueberry jam and dust with icing sugar for a dessert version.

Top with a fried egg for a heartier breakfast-style version.

Replace milk with water for a lighter, less rich dough.

🎪Events Celebrating This Dish

🎉

Festival of Good Must and Pastrami to Taste