Lángos

On baking days in Hungary, leftover bread dough gets divided into fist-sized pieces and flattened into thin rounds, as the Hungarians saw the Turks do during the Turkish occupation. A staple bread served with bean soups or goulash meat stews, lángos (pronounced langosh) took on its own Hungarian touch with slash marks here and there, fried and rubbed with garlic before eating. This version, made with a potato dough, is a recipe given to me by a relative, Erin Kovacs, which she transl