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(post, Jon Clark)

primary-image, l

I took a train from Szeged to Budapest and bus from Budapest to Heves and then bus to Tarnaméra and and the whole thing back again, but it was the destination rather than the journey this time that made it all worthwhile. In Tarnaméra lives Eta, who back during Margie's birthday weekend in Budapest, invited us to her house for lángos. So here we were sitting in her house a couple of weeks later watching Carla mix the dough.

Eta took the dough skillfully mixed by Carla, divided it into balls, and stretched them out in to the oil, one by one. When perfectly golden-brown and delicious they were removed. Eta then used paper towels to pat the excess oil off of the lángos before serving them.

After garnishing the lángos with minced garlic, sour cream, and cheese this delicious fried bread was ready for expeditious consumption! Eta was a fantastic host and entertained us in her home for most of the day.

Follow the link to the recipe I adapted from the experience:

[/user/chasqui/recipes/developedinhungary/lángos "Lángos recipe"]

Köszönöm Eta!