Langos with cheese and dill

Name: Langos with cheese and dill - Jeana F.
Ingredients: 500 g flour; a cube of yeast; a teaspoon of salt; a pinch of sugar; salted sheep cheese; one egg; oil for frying

Pasta/Pizza - Langos with cheese and dill by Jeana F. - Recipia

Almost every weekend when the family gathers at my place, someone suggests we make langos. I've realized that the filling with telemea cheese and dill is the most requested, but I've also tried it with melted cheese and mushrooms when I had some left in the fridge. I don't complicate the recipe, and the dough comes out soft every time if I give it time to rise. Quick Info Total time: about 1 hour and 20 minutes (including rising) Effective preparation time: 20 minutes Rising time: 1 hour Frying time: 15-20 minutes (depending on how many pieces you make at once) Servings: 8-10 langos (depending on the final size) Difficulty: easy to medium Recipe type: quick snack, hearty breakfast, or meal for guests Ingredients 500 g flour a cube of yeast (approx. 25 g) 1 teaspoon salt a pinch of sugar 1 egg warm water (as needed, for kneading and dissolving the yeast) oil for frying salty telemea cheese, grated (amount to taste) fresh dill, finely chopped (to preference) For other variations: melted cheese with mushrooms, combined with telemea (optional) Preparation method 1. Start with the starter. In a small bowl, crumble the yeast cube and mix it with a little warm water and the pinch of sugar. Let it sit for 5-10 minutes until it starts to foam. If it's cold in the kitchen, you can place the bowl near the stove, but not directly on the heat source. 2. In a large bowl, put the flour and salt. Make a well in the center and add the egg and the yeast starter. Start mixing with a wooden spoon, then gradually add warm water, little by little. Mix and see how the dough comes together. Don't pour all the water at once. 3. Once the dough starts to pull away from the sides of the bowl and becomes elastic, stop adding water. It should not be hard, but slightly sticky to the touch. 4. Cover the bowl with a clean towel and let it rise in a warm place for 60 minutes. The dough should double in volume. 5. In the meantime, grate the cheese and mix it with the finely chopped dill. If you are using melted cheese with mushrooms, mix them directly, to taste. 6. Prepare the work surface. Grease the countertop with a little oil so the dough doesn’t stick. Take a piece of dough (about the size of a tennis ball, if you want larger langos) and flatten it with your hands, making it not too thin. 7. Cut the dough sheet into 4 pieces with a knife or spatula. On each piece, place a teaspoon of the cheese mixed with dill. 8. Fold the edges of the dough over the filling and press them well. Each langos should be well sealed; otherwise, the cheese will leak during frying. 9. Pour oil into a large pan, at least two fingers deep. Heat it over medium heat. 10. Place the langos, two or three at a time, to avoid overcrowding. Fry them until they are nicely browned on both sides, about 2-3 minutes on each side, depending on how thick you rolled the dough. 11. Remove them to a plate lined with paper towels to drain excess oil. 12. Let them cool for 2-3 minutes before serving. Why I make this recipe often I like that you don’t need expensive or special ingredients, and the dough is forgiving and comes out well almost every time. They are good both warm and at room temperature, and they are also good the next day if there are any left, especially with a cup of milk or yogurt. I can use any cheese I have in the fridge. Tips and variations Tips Don’t put too much filling in the middle, as the cheese may leak during frying. Don’t let the oil smoke. If you see it getting too hot, lower the heat. The dough can also be stretched by hand; there’s no need for a rolling pin. Substitutions Sheep telemea can be replaced with any salty cheese, including well-drained cottage cheese mixed with a little salt. If you don’t have dill, you can use parsley, although the taste will be different. Without the egg, the dough will be slightly denser, but it can still be made. Variations You can mix telemea with melted cheese, especially with the one with mushrooms, if you want a creamier filling. Langos can also be made with just cheese, without greens. For a different taste, try using grated cheese or leftover cheeses combined. Serving ideas They are good plain, but they also go well with yogurt, sour cream, or even garlic mixed with oil. For a hearty breakfast, langos can be cut in half and filled with fresh vegetables. Frequently asked questions Can I use dry yeast? Yes, you can use it. Add a 7 g packet directly to the flour, but still with warm water. Can they be fried in an air fryer? I haven’t tested it, but this dough is better suited for traditional frying, as it needs to be crispy on the outside and fluffy on the inside. What happens if I don’t let them rise enough? If you don’t let them rise sufficiently, the langos will come out harder and not as airy inside. Can I make the dough a day in advance? I don’t recommend it, as it becomes more sour and loses its elasticity, especially with fresh yeast. How do I know when the oil is hot enough? Put a small piece of dough in. If it rises immediately and sizzles, it’s good for frying. If not, wait a little longer. Nutritional values Estimation for a medium langos (fried, filled with cheese and dill): approximately 260-300 kcal, 8-10 g protein, 10-12 g fat, 35-40 g carbohydrates. Values may vary depending on how much filling and oil is absorbed during frying. It is not a dietary dish, but if you use lower-fat cheeses, the fat intake decreases. Storage and reheating Langos are best on the day they are made. If there are leftovers, you can keep them in a closed container at room temperature for a maximum of 1 day. If you want to reheat them, place them for a few minutes in a pan, without additional oil, over low heat. In the microwave, they become softer. I do not recommend storing in the fridge or freezing, as the texture changes and the dough becomes gummy.

Preparation

In a bowl, we put flour, salt, sugar, the egg, and yeast dissolved in warm water; We mix well with a wooden spoon; While continuously mixing, we add water as needed; We cover it with a towel and let it rise in a warm place for 60 minutes; We prepare the working surface, grease it with oil, take a piece of dough, roll it out, cut it into 4, and on each piece, we put cheese and dill (we grate the cheese, chop the dill finely, and mix them), then we wrap each piece; We take a pan with oil and heat it over medium heat; We place each piece of dough in the pan, letting it brown well on both sides, and then remove it to a plate; We let it cool slightly and serve; We continue this way with the remaining dough!

Langos with cheese and dill

Preparation

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