page_title: Lángos
section_title: Etymology and history
hierarchical_section_title: Lángos / Etymology and history
caption_attribution_description: Čeština: Langoše připravované ve stánku English: Fried lángos Polski: Langosze przygotowywane w kiosku
context_page_description: Lángos is a Hungarian food speciality, a deep fried dough.
context_section_description: The name comes from láng, the Hungarian word for flame.
  The early-15th-century Glossary of Beszterce, the most ancient currently known Hungarian "dictionary", reveals that the ultimate ancestor of flat breads was the panis focacius attributed to the Romans (of which derives also the Italian flat bread called focaccia).
  In ancient Rome, panis focacius was a flat bread baked in the ashes of the fireplace (cf. Latin focus meaning "fireplace"). The modern lángos, despite its name, is not prepared near an open flame but rather by deep-fat frying, and among Hungarian foods it is instead the pogácsa which preserves the connection, both etymological and culinary, to the ancient panis focacius.
  Lalanga was present both in the Byzantine and Ottoman cuisines; whilst in the former it was only eaten as a sweet, in Ottoman Turkey it was eaten both as a sweet dish with honey or as a savoury, with cheese. Lalanga continues to exist in the Turkish cuisine, as well as in the Greek Cuisine (mostly in Peloponnese) as Lalagia (In Greek Λαλάγγια).
caption: Lángos sold at a street vendor
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