Since 2014 a special vehicle circulates throughout New York city, bringing unusual steet-food experience for those who love Central and Eastern European delicacies. The so-called “Lángos Truck” is run by Zsolt Prepuk, a Hungarian expatriot, who makes many different varieties of lángos, including the most popular ones with the combinations of garlic, sour cream and cheese. Prepuk’s activity had already caught the attention of the media, even New York Times paid him a visit in the summer.
It is eaten fresh and warm, topped with sour cream and grated cheese, doused with garlic water. The name comes from “láng”, the Hungarian word for flame.
In fact Hungarian lángos is a deep fried flat bread made of a dough with flour, yeast, salt and water. Other ingredients and accompaniments can be mushroom, quark cheese, eggplant, cabbage, kefir, omelet or even sugar or jam. Lángos is popular all year long in Hungary, especially in the summer on the shore of Lake Balaton. As it is a rather affordable and simple food, lángos is often sold also around bus/train stations and sport events.