Langos Recipe


First off, I want to add that I am, in no way, trying to earn an award for healthiest recipe with this one. In fact, it is probably the least healthy recipe I have made, however, it is delicious as a treat once a year.

This is a Hungarian dish that is served in Germany at the Christmas markets, usually I love the Christmas markets (I’m sure you do too if you’ve been lucky enough to celebrate Christmas in Germany). However, this season, I wasn’t feeling it. The long lineups, masses of people and worst of all for a pregnant woman, the lineup for the washroom was not screaming my name! So we decided to opt out of the Christmas markets this year, resulting in me craving a Langos and having to resort to making one myself.

So if you’re up for some deep fried bread covered in cream and cheese, this is your recipe!

Here’s what you will need for the dough (makes 8 small langos):

2 cups of flour

1 package of instant yeast

200 ml of warm water

a dash of salt

A lot of vegetable oil for frying (I usually use about 2 cups in a large pan)


Here’s what you will need for toppings:

If you’re going sweet you can add Nutella, Sugar and Cinnamon

If you’re going savory, which we do, you will need

250 grams of cheese shaved

Sliced ham

500 grams of sour cream

any herbs or spices (we like paprika, basil, garlic salt, all spice)

many people also put garlic paste on theirs, I have yet to find one I like.

Really, as far as toppings go, your options are endless.


So first, add the yeast to the flour (mix well) and the salt to the warm water (stir until dissolved).


Add the salt water to the flour and, using either your hands or a spoon, mix well until the dough forms a ball. It should still be fairly sticky, but not stick to the edges of the bowl.


Cover the bowl and let sit for 30 minutes.


Flour your working space and roll the dough around so it doesn’t stick too much. roll the dough into a log and cut into 8 pieces (more or less depending on how big you want them, but remember they have to fit into your pan to fry them).


This process is the same for each ball of dough: form it into a ball and pulling from the middle outwards form a circle. Once the shape is starting to form, lay it flat on the floured surface and pull on the sides making the middle thinner than the outer layer. Ideally they should be thin enough to see through them in the middle with thick edges.


Once all the balls are shaped, let them rise again for 30 minutes.


While waiting on them to rise, heat up your oil. Depending on the size of your pan, you will need about an inch deep of oil to cook the dough. Set stove to medium heat and allow it to heat up, around 15-20 minutes. I usually grab a small piece of dough and put it in to see when it starts sizzling, then I know it is warm enough to cook the dough.


Place the dough in the pan and allow it to cook for 10 minutes (or until desired colour). flip it over and cook for another 5-10 minutes, depending on the oil and heat you are using.



I usually heat up my oven and place the fried ones in there (after allowing the fat to drip off of them for a few minutes) to keep them warm.

Once all are done, finish them off with your toppings (we also have salad with them to ease the grease and fat) and enjoy!

These are best served freshly cooked, however, they aren’t too bad the next day if you heat them in the oven.


Simple Butter Chicken

butter chicken

Although this recipe is super simple, it is amazingly delicious!!

My husband asks for it a few times a month, and if you have made authentic butter chicken, you know how time consuming it can be. This recipe is a savior, delicious, full or flavor and can be made in under one hour!

Here’s what you will need for the chicken marinade:

600 grams of Chicken cut up

1 cup of Greek yogurt

Juice from one lime

2 tablespoons of garam masala paste

1 tablespoon of cayenne pepper

1 tablespoon of ground cinnamon

1/2 teaspoon of cumin

1 garlic clove pressed (or garlic paste)

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Mix all ingredients (other than chicken) in with the Greek yogurt.

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Add chicken. If you are planning to cook it later, you can seal it and store it in the refrigerator for up to 6 hours, of course the longer you leave it the more flavor it will have. You can also start cooking it right away, however, seal it and put it in the refrigerator while you prepare the next steps.

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Here’s what you will need for the sauce:

1 white onion-chopped finely

1 cup of tomato sauce

1/2 cup of tomato paste

1/2 cup of coconut milk (or heavy cream)

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In a frying pan, sautee the onions with butter (ghee if you have it) on medium.

Once the onions are translucent, add the chicken and marinade. Let the marinade boil down, it will turn into more of a paste after about 15 minutes.

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Mix the tomato paste in with the tomato sauce and add it to the frying pan.


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After 10 minutes, add the coconut milk (or cream) and let it simmer for about 30 minutes, or until it has reached your desired consistency.

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Serve it with this delicious naan bread or basmati rice, it is sure to be a hit in your house!

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