Hungaricum, made from the food of the poor, is a food specialty

Dunaalmás, 2024. But it could be anywhere, here, in the land of passions. I just wanted an innocent bike ride along the Danube with the family, because they ride well and are skilled. I, the father of the family, find it more and more difficult to hide the fact that I should no longer lead the family, but drive it. So weekend cycling a In the direction of the Danube (only later do we remember that it flows anyway and its bank is not where it should be right now, but these rivers are just so arbitrary), pleasant a summer breeze caresses our faces, the bikes glide along the road almost silently. I am proud of ourselves, the children can also cover this distance of about 15 kilometers without any problems. Cycling is good, healthy, burning calories, clearing lungs, joy and happiness.

A little later, we eat the fresh, crispy pasta, I let the characteristic aroma of garlic unfold in my mouth, the the sourness of sour cream dissolves the silky, oily taste. I eat my own portion, then the children’s, and then the wife’s.

Lángos: the triumph of Hungarian street food

There are no statistics on how many people fall under the spell of its fresh, fiery scent every year. However, it is certain that the fiery consumption it already belongs to our culture at least as much as

like eating pizza for Italians.

The fiery so much part of everyday life in our small country, we don’t even know how long it has been in our gastronomic treasury, its history fades into the shadows of the past. According to some sources, he arrived with the Turks baking the bread dough over coals tradition, the name flaming also originates from here. Again, according to other sources, the flaming came directly from the Romans, so sure it is related to pizza and with other baked pies as well. In the past, lángos was mainly made from bread dough, and mostly bread families baked once a weekin which case the remaining dough was stretched flat and baked at the front of the oven.

That’s when he started growing become more popular in domestic kitchens, because it is prepared quickly, the ingredients are cheap, it is very filling, very tasty. Over time, as raw materials, such as cooking oil was also available in affordable quantities and prices, the flame baked in the oven was replaced by the flame baked in oil, which can be prepared much faster. By the 1960s and 1970s, it had become an essential culinary accessory for beaches, fairs, and festivals.

One of the favorites of Hungarians: in a flaming luxury design – a real food specialtyPeter_Horvath / Getty Images Hungary

The domestic food specialty is welcomed all over the world

This seriously addictive baked pie, however, is not only made by the Hungarians greeted him with jubilation: has gained immense popularity among tourists (mainly German, Czech, Polish) who are holidaying with us, so much so that our flame has grown beyond the country’s borders and he also conquered Vienna and Berlinbut don’t be surprised if We run into it in New York into a flaming stall.

The dough is the main thing, but the topping doesn’t matter either

In the fiery the flavoring is not the pointbut the dough itself, but from the very beginning people ate it with a wide variety of toppings, in addition to the combination of garlic, sour cream and cheese, it was eaten with powdered sugar, but also with jam (!).

Another revolution of the flame had to wait until the 2000s, when it started to find itself Hungarian gastronomy, and the Hungarian street food culture based on Hungarian recipes has achieved great success both at home and abroad. The vendors are growing: nowadays, it is not even the baking that takes the most time at a flame restaurant, but choosing the right toppings. And my kind of person that’s how you handle the flame purchase, as if he had to make a life-long, irreproducible decision. This is the curse of the welfare society. Because it’s fine that we want to eat a plain garlic-cheese-sour cream flame, but when we get to the counter, we see how it is

plain and filled with flaming, sauerkraut, ham, ribs, sausage, hot dogs, spinach, yogurt, and kefir.

The flame makes people’s hearts beat all over the worldslowcentury / Getty Images Hungary

The dark side of flame

Except the fiery one side is always browner. The gastro revolution, the unbroken popularity of flaming, the rising energy prices, the costs associated with human resources, the rising rentsinflation is world market price of oilthe Huthi attacks, Mercury turning retrograde, and due to the increase in solar activity, the flame flavoring, which can otherwise be prepared with an initial cost of a few hundred forints, now costs 1,500-2,000 forints, depending on the cost.

Are you interested in whether there is a difference between the hot price sold in the capital and on Lake Balaton? Read our next article!

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