Lalanga
| Alternative names | Lalanga |
|---|---|
| Type | Fried flatbread |
| Main ingredients | Flour, yeast, salt |
Lalanga is a deep fried flatbread found in Greek and Turkish cuisines. Historically it was present in both Byzantine and Ottoman cuisines.
Etymology and history[edit]
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.[1] Lalanga continues to exist in the Turkish cuisine,[2] as well as in the Greek Cuisine (mostly in Peloponnese) as Lalagia (In Greek Λαλάγγια).[3]
Varieties in Ottoman Cuisine[edit]
In the Ottoman printed cookbook, Ali Eşref Dede'nin Yemek Risalesi, there is a recipe as Lalanga.[4]
See also[edit]
- List of doughnut varieties
- List of deep fried foods
- Frybread
- Shelpek
- Bhatoora
- Mekitsa
- BeaverTails
Food portal
References[edit]
- ^ Marianna Yerasimos (2002). 500 yıllık Osmanlı yemek kültürü: günümüze uyarlanmış 99 Osmanlı yemeği : Osmanlı mutfağı. Boyut Yayınları. ISBN 9789755216683.
- ^ Türkiye Ekonomik ve Toplumsal Tarih Vakfı (1994). Dünden bugüne İstanbul ansiklopedisi. Kültür Bakanlığı. ISBN 978-975-7306-06-1.
- ^ "Fried dough (Lalagia) | gourmed.com". gourmed.com. Archived from the original on 2015-04-07. Retrieved 2016-08-10.
- ^ Erkoç, Batıkan. "Türk Mutfağının İkinci Yazılı Eseri: Ali Eşref Dedenin Yemek Risalesi".
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External links[edit]
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