Langos filled with potatoes

Name: Langos filled with potatoes - Livia D.
Ingredients: 500 g flour; 1 packet of dry yeast; 1 teaspoon salt; 1 teaspoon sugar; 300 g warm water; 4 medium potatoes; 1 small onion

Doughs and pastries - Langos filled with potatoes by Livia D. - Recipia

Stuffed langos with potatoes: the taste of tradition in a delicious variant If you're looking for a recipe that combines tradition with flavor, stuffed langos with potatoes is the perfect choice. This dish, crispy on the outside and soft on the inside, has won the hearts and taste buds of many, becoming a symbol of culinary joy. In this recipe, I will explain step by step how to achieve a perfect langos, enriched with potato filling. Let's venture into the kitchen! Preparation time: 20 minutes Baking time: 15 minutes Total time: 35 minutes Number of servings: 5-6 langos Ingredients: - 500 g flour - 1 packet (7 g) dry yeast - 1 teaspoon salt - 1 teaspoon sugar - 300 ml warm water - 4 medium potatoes - 1 small onion - Oil for frying The history of langos Langos has ancient origins, being a popular dish in various cultures, from Central Europe to the Balkans. It is often associated with street food, enjoyed warm, usually topped with sour cream or cheese. In this recipe, we propose a delicious variant, stuffed with potatoes, that will bring a note of comfort and familiarity in every bite. Step-by-step preparation: 1. Preparing the dough: - In a large bowl, add the flour and salt, mixing well to combine the ingredients. Make a well in the center of the flour to form a "pit". - In another container, dissolve the dry yeast in 4 tablespoons of warm water, adding the sugar. Let the mixture sit for 10 minutes until a foam forms. - Pour the yeast mixture into the well in the flour. Mix with a fork or your hands, gradually adding warm water until you obtain a soft and elastic dough that does not stick to your hands. It is important not to add too much water at once, but to adjust the amount gradually. 2. Rising the dough: - Cover the bowl with a clean towel and let it rise in a warm place for 30-45 minutes until the volume of the dough doubles. This step is essential for obtaining fluffy and airy langos. 3. Preparing the filling: - Meanwhile, peel and wash the potatoes, then cut them into cubes. Boil them in a pot with water and salt until they become soft (about 15-20 minutes). - In a pan, add a tablespoon of oil and sauté the chopped onion over low heat until it becomes translucent. This step will add a special flavor to your filling. - After the potatoes are boiled, drain them and mash them as for puree. Add the sautéed onion and mix well. You can adjust the taste with salt if necessary. 4. Forming the langos: - On an oiled countertop, divide the risen dough into 5-6 equal balls. Use a rolling pin to roll each ball into a thin circle. Add a large spoonful of potato filling in the center of each circle. - Carefully pull the edges of the dough towards the center to cover the filling. Then, roll it out again with the rolling pin, being careful not to tear the dough. 5. Frying the langos: - In a deep pan, heat the oil over medium to high heat. Make sure the oil is well heated before adding the langos; this way, they will become crispy and will not absorb too much oil. - Fry each langos for 2-3 minutes on each side until they turn golden and crispy. You can place them on a paper towel to absorb excess oil. Serving and suggestions Stuffed langos with potatoes are delicious served warm, alongside fresh sour cream or grated cheese on top. You can accompany them with a garlic yogurt sauce or a tomato salad for a fresh contrast. They are perfect for a family dinner or as a snack at parties. Variations and useful tips - You can experiment with different fillings, adding cheese, fresh dill, or even minced sausages. - Instead of potatoes, you can use grated zucchini or spinach for a vegetarian variant. - Make sure the oil is at the right temperature; if it is too cold, the langos will soak up oil, and if it is too hot, they may burn. Nutritional information (per estimated serving): - Calories: 350 kcal - Protein: 7 g - Fat: 15 g - Carbohydrates: 48 g - Fiber: 3 g Frequently asked questions: 1. Can I use whole wheat flour? - Yes, you can replace part of the white flour with whole wheat flour for a healthier variant, but you will need to adjust the amount of water. 2. How can I store the langos? - It is recommended to consume them fresh, but you can store the fried langos in an airtight container in the fridge for 2-3 days. You can reheat them in a pan or in the oven. 3. What drinks pair well with langos? - You can enjoy langos with iced tea, beer, or a light white wine, which will perfectly complement the flavors of the dish. I invite you to try this recipe for stuffed langos with potatoes and enjoy a delicious dish that brings tradition to your table. I look forward to hearing how it turned out! Enjoy your meal!

Category: Doughs and pastries Author: Livia D. Views: 1 Date: 06.10.2024

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