Langos with cheese, cumin, and dill

Name: Langos with cheese, cumin, and dill - Aida H.
Ingredients: What we need for the dough:; 250 g flour; 175 ml water; 1/2 cube of yeast (approximately 13 g); 1 teaspoon of sugar; 2 tablespoons of oil; a pinch of salt What we need for the filling:; 300 g lightly salted cheese; 100 g sour cream; 2 tablespoons chopped dill; 1/2 teaspoon ground cumin

Appetizers - Langos with cheese, cumin, and dill by Aida H. - Recipia

Langos with cheese, cumin, and dill - a culinary delight that combines simplicity with delicious flavors! This dish is perfect both warm and cold, bringing a touch of tradition in every bite. Let's discover together how to prepare this langos with cheese, cumin, and dill, which will surely become your favorite! Preparation time: 30 minutes Baking time: 15-20 minutes Total time: 1 hour Number of servings: 10-12 langos Ingredients needed: For the dough: - 250 g flour - 175 ml lukewarm water - ½ cube of fresh yeast (approximately 13 g) - 1 teaspoon sugar - 2 tablespoons oil - A pinch of salt For the filling: - 300 g lightly salted cheese (preferably cottage cheese or telemea) - 100 g sour cream - 2 tablespoons chopped dill - ½ teaspoon ground cumin A brief story: Langos is a traditional dish that has gained popularity in various corners of the world, with a rich history and various fillings. This recipe is a delicious variant, combining salty cheese with aromatic cumin and fresh dill, resulting in an appetizer or snack that will surely impress anyone. Step by step for a perfect langos: 1. Preparing the dough: Start by adding the flour to a large bowl. In a separate container, gently heat the water until it becomes lukewarm, then add the yeast and sugar. Mix well until the yeast is completely dissolved. Useful tips: Make sure the water is not too hot, as high temperatures can kill the yeast. Ideally, aim for a temperature of about 37°C. After the yeast has dissolved, pour the water mixture into the center of the flour. Use a spoon to mix the ingredients until the dough starts to come together and becomes harder to handle. At this point, dust the spoon with a little clean flour and start kneading the dough with your hands. Knead until you obtain a non-sticky and slightly elastic dough. Add a pinch of salt and continue kneading for a few minutes. 2. Letting the dough rise: Grease a bowl with a little oil and place the dough in it. Cover the bowl with a clean towel and put it in the microwave (without turning it on) to protect it from drafts. Let the dough rise for 30-45 minutes, until it doubles in volume. 3. Preparing the filling: In another bowl, mix the lightly salted cheese, sour cream, chopped dill, and ground cumin. Ensure all ingredients are well combined to obtain a homogeneous and tasty filling. 4. Shaping the langos: After the dough has risen, divide it into 10-12 equal balls. Grease your hands and rolling pin with a little oil to prevent sticking. Roll each ball of dough into a thin disc. On half of the disc, place a spoonful of the cheese filling, then fold the dough over the filling, forming a semicircle. Make sure the edges are well pressed to prevent the filling from leaking during frying. 5. Frying the langos: In a deep pan, heat the oil over medium heat. When the oil is hot, add the langos, a few at a time, and fry until golden and crispy, about 2-3 minutes on each side. Use a spatula to carefully turn them over. Cooking tricks: Ensure the oil is hot enough before adding the langos. If the oil is not hot enough, the langos will absorb too much oil and become heavy. 6. Serving: Remove the fried langos onto a paper towel to absorb excess oil. Serve them warm, alongside a glass of buttermilk or sour milk, which perfectly complements the flavors. You can also try serving them with a garlic yogurt sauce for an extra flavor boost. Possible variations: If you want to experiment, you can also try other fillings, such as feta cheese and olives, or even a vegetable and cheese filling. Langos is versatile and can be adapted to your tastes! Nutritional information: These langos are a delicious choice, but remember to consume them in moderation! Each langos has approximately 200-250 calories, depending on the filling and the amount of oil used for frying. The cheese provides a good source of calcium, while the dill offers antioxidants. Frequently asked questions: 1. Can I use whole wheat flour? Yes, you can replace white flour with whole wheat flour, but the result will be slightly different in texture. 2. How can I store the langos for later? You can store the fried langos in an airtight container in the refrigerator for 2-3 days. You can reheat them in the oven to make them crispy again. 3. What other drinks pair well with langos? Besides buttermilk or sour milk, a cold beer or a natural tomato juice can be excellent accompaniments. I hope this recipe for langos with cheese, cumin, and dill has inspired you to try making it at home! It is a simple dish, yet full of flavor, that will bring joy to both your family and friends. Enjoy cooking and savoring this delicious dish!

Langos with cheese, cumin, and dill

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