Lalanga is a delicious bread that represents one of the rich legacies of Ottoman Turkish cuisine and holds a special place during Ramadan. This traditional recipe from the palace kitchen represents a special bread used to sweeten suhoor tables. Lalanga is known and loved across a wide geography, from Turkish cuisine to Greek cuisine.
The lalanga recipe offers two different flavors: sweet and savory. Lalanga sweetened with honey and sugar is a preferred option for breakfast tables or afternoon snacks.
On the other hand, savory lalanga prepared with lor or kaşar cheese is a snack served during tea time or dinner.
Ingredients:
- 2 eggs
- 1 heaping tablespoon of yogurt
- 1 small glass of milk
- 2 tablespoons of lor or kaşar cheese
- 3 cups of flour
- A pinch of salt
- ½ cup of vegetable oil
Preparation of Lalanga:
- Crack the eggs into a large bowl and whisk them. Add the yogurt and milk and mix thoroughly.
- Then, add the lor or kaşar cheese and flour to the mixture, creating a batter with a consistency similar to cake batter. The dough should be slightly sticky and fluid.
- Pour the vegetable oil into a frying pan and heat it.
- Take walnut-sized pieces of the prepared dough and shape them with your hands or using a spoon, then place them in the oil. Fry on both sides until they turn golden, which takes approximately 2-3 minutes.
- Transfer the fried lalangas onto a paper towel to drain excess oil.
- Optionally, sprinkle them with honey or sugar before serving. Enjoy your meal!
Tip: If you prefer, you can cook both sides evenly in a lightly oiled pan.
Note: You can choose lor cheese for a denser texture in the dough if desired.
