Langos

Originally hailing from Hungary, Langos has indeed become a beloved street food not only in Prague but across many Central European countries. This delicious treat consists of deep-fried dough that is known for its crispy yet fluffy texture. Langos is traditionally served as a savory dish, but it can also be enjoyed with sweet toppings for those with a sweeter tooth.

The process of making Langos starts with a simple dough made from flour, yeast, salt, and water. The dough is mixed until it is smooth and elastic, then left to rise. Once the dough has risen, it is divided into portions and rolled out into thin rounds or oval shapes. These dough rounds are then deep-fried until they turn golden brown and puff up, resulting in a beautifully crispy exterior and a soft, pillowy interior.

After the Langos is fried to perfection, it's time to add the toppings. The most classic and popular option is to spread crushed garlic on the freshly fried bread and then top it with grated cheese – typically a local variety like Edam or Gouda. The heat from the Langos melts the cheese, creating a heavenly combination of flavors.

However, the versatility of Langos allows for an array of toppings and variations. Some people like to add sour cream, which adds a creamy and tangy element to the dish. Other popular toppings include chopped onions, chopped bacon, or even smoked meats like ham or sausage. These toppings elevate the flavor profile of Langos, adding a savory and indulgent touch to the already delicious fried bread.

Langos can also be enjoyed as a sweet treat. Instead of savory toppings, it can be topped with powdered sugar, Nutella, or fruit preserves. This option satisfies those with a sweet tooth and creates a delightful contrast to the crispy dough.