Langos with cheese and ham

Name: Langos with cheese and ham - Ionelia N.
Ingredients: 300 g flour 2 eggs 3 tablespoons oil 150 g yogurt 1 teaspoon baking soda 1 pinch of salt 200 g salty sheep cheese 100 g ham 250 ml oil for frying

Appetizers - Langos with cheese and ham by Ionelia N. - Recipia

I usually make langos when I have salty cheese on hand and some ham in the fridge. The dough comes out soft, with a fluffy center and browned edges, even without using yeast. I always fill them before frying, directly on the countertop, without complicating things too much. Langos filled with cheese and ham are good both warm and cold, and if I work neatly, I don't make a big mess in the kitchen. Quick Info Total time: approx. 40-50 minutes Preparation time: 25 minutes Frying time: 15-20 minutes Servings: 10-12 pieces Difficulty: easy Recipe type: savory snack, hearty breakfast, or quick lunch Ingredients 300 g flour 2 eggs 3 tablespoons oil 150 g yogurt 1 teaspoon baking soda 1 pinch of salt 200 g salty sheep cheese 100 g ham 250 ml oil for frying Preparation method 1. I crack the eggs into a large bowl. I add the yogurt over them, followed by the oil, salt, and baking soda. I mix briefly with a fork, just enough to combine well. 2. I gradually add the flour, initially mixing with a spoon, then kneading by hand until everything comes together into a soft, slightly sticky dough at first. If I see it’s too soft, I sprinkle a little more flour as needed, but not too much – it shouldn’t be a hard dough. 3. I cover the bowl and let the dough rest for 10-15 minutes. It doesn’t rise spectacularly, but it relaxes a bit and is easier to roll out afterward. 4. In the meantime, I grate the cheese and mix it with the diced ham. 5. I sprinkle flour on the countertop and turn the dough out. I roll it out with a rolling pin into a medium thickness sheet, not too thin, so it doesn't tear when filling. 6. I cut the sheet into squares or triangles – I don’t struggle with perfect shapes, the essential thing is that they can be easily folded. 7. On each piece, I put a teaspoon of the cheese and ham mixture. I pull the edges over the filling and press them with my fingers so that the filling doesn’t leak out while frying. 8. I heat the oil in a large pan over medium heat. I add the langos, 2-3 at a time, depending on how much space I have. 9. I fry on each side until they are evenly browned, about 2-3 minutes per side, adjusting the heat if they color too quickly. 10. I take the langos out onto a plate with paper towels to absorb the excess oil. I let them cool for 2-3 minutes before serving. Why I make this recipe often Langos with cheese and ham are practical. The dough doesn’t need yeast, so I don’t have to wait for it to rise. The filling can be adapted, and the result is filling and satisfying. They are easy to transport and good even cold. Tips and variations Tips If the dough is too soft, I add a little more flour, but without making it dense. It’s important to let it rest for at least 10 minutes. When frying, I don’t keep the heat too high, so they don’t burn on the outside and stay raw in the middle. Substitutions Salty sheep cheese can be replaced with hard telemea if I don’t have anything else. If needed, I can use cow cheese mixed with a little salt, but the texture will change. The ham can be any sliced cold cut or even leftover chicken roast. Variations They can be made without ham, just with cheese, or vice versa, just with cold cuts. If I want something more flavorful, I add dill or green onion to the filling. Serving ideas Langos are good plain or with sour cream on the side, for breakfast or a snack. They also go well with a fresh salad, especially when cold. Frequently asked questions 1. Can I make the dough in advance? Dough without yeast doesn’t keep well from one day to the next, but I can keep it in the fridge for 1-2 hours if needed. 2. What can I substitute for yogurt? Sour cream or kefir works too, the result is similar, but sometimes it needs a little more flour. 3. Can I freeze the langos? I do not recommend it because after thawing the dough becomes wet and the texture changes. 4. What type of oil do you use for frying? I usually use sunflower oil because it doesn’t have a strong taste and holds up well at high temperatures. 5. Can they be baked in the oven? I haven’t tried for this recipe since the dough is designed for frying, not baking. The taste and texture won’t be the same. Nutritional values Approximately, one langos has about 230-250 kcal, of which: protein 8-10 g, carbohydrates 22-25 g, fats 12-14 g, depending on how much oil remains in the final product and how much filling is used. The salt comes mainly from the cheese. Storage and reheating Langos are best on the day they are made. They can be stored in the fridge for 1-2 days, covered, but they become softer. I heat them briefly in the pan, without extra oil, or in the oven for a few minutes. Fried again, they lose their good texture, and in the microwave, they become slightly gummy.

Langos with cheese and ham

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