Traditionally lángos was baked in the front of the brick oven close to the flames. This is the basis for its name; “láng” means “flame” in the Hungarian language. Lángos was made from bread dough and was served as breakfast on the days when new bread was baked. Now that people no longer have brick ovens and do not bake bread at home, lángos is virtually always fried in oil. Lángos is a dough made of water or milk and flour, with a dash of sugar and salt and fried in oil. Adding sour cream, yoghurt or mashed potatoes to the dough is optional, in the latter case it is called Potato Lángos (in Hungarian krumplis lángos). It is eaten fresh and warm, topped with sour cream and grated cheese, ham, or sausages, rubbed with garlic or garlic butter, or doused with garlic water. Lángos may be cooked at home or bought from street vendors. It’s a popular snack in the summer.

This dessert is a purée of chestnuts, sugar, and rum, usually served with whipped cream. Really delicious and lovely dessert. Find it at Jégbüfé.