{"id":27182,"date":"2022-08-12T09:22:00","date_gmt":"2022-08-12T07:22:00","guid":{"rendered":"https:\/\/blog.matusz-vad.hu\/?p=27182"},"modified":"2022-08-04T09:54:24","modified_gmt":"2022-08-04T07:54:24","slug":"langos-eredeti-mindenki-szereti","status":"publish","type":"post","link":"https:\/\/blog.matusz-vad.hu\/sk\/langos-eredeti-mindenki-szereti\/","title":{"rendered":"Kol\u00e1\u010diky, ktor\u00e9 v\u0161etci miluj\u00fa"},"content":{"rendered":"
\"\"<\/a><\/div><\/div>

Ak leto, tak Balaton. A ak Balaton, tak l\u00e1ngos! A od klasick\u00e9ho syra a kyslej smotany sa roz\u0161\u00edril o sofistikovan\u00e9 verzie a pr\u00edlohy, ktor\u00e9 sa hodia do reperto\u00e1ru bistro kuchyne.<\/strong><\/p>\n

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Foto: Flickr<\/p><\/div>\n

\u010co je to kol\u00e1\u010dik?<\/strong><\/h3>\n

A plame\u0148<\/a> ma\u010farsk\u00e1 kuchy\u0148a tradi\u010dn\u00e9<\/a>, vypr\u00e1\u017ean\u00fd ploch\u00fd chlieb z m\u00e4kk\u00e9ho cesta. Nepotrebujete ho ve\u013ea, ale je dobr\u00fd, ak je vyroben\u00fd z kvalitn\u00fdch surov\u00edn. M\u00faka, so\u013e, dro\u017edie, trochu cukru, trochu vody a oleja. Kto by si nepam\u00e4tal na let\u00e1, ke\u010f sme v bla\u017eenom \u0161\u0165ast\u00ed behali po z\u00e1hrade u star\u00fdch rodi\u010dov. Nah\u00e1\u0148ali sme loptu a liezli do kor\u00fan stromov. Za \u0161pliechania nafukovacieho baz\u00e9na, bicykla, z\u00e1hradn\u00e9ho vodovodu. Vo v\u00f4ni oleja, ktor\u00e1 sa \u0161\u00edrila z kuchyne, star\u00e1 mama usilovne varila zlatohned\u00e9 kastr\u00f3ly, ktor\u00e9 sme na druh\u00fd de\u0148 s rados\u0165ou chrumkali. Toto je potraviny<\/a>, ktor\u00e1 zanechala stopu na v\u0161etk\u00fdch, preto\u017ee n\u00e1m pripom\u00edna pre bezstarostn\u00fa dovolenku,<\/a> fronty pred pl\u00e1\u017eov\u00fdmi barmi, v\u00f4\u0148a leta. Kol\u00e1\u010diky s\u00fa jedlom, ktor\u00e9 tak \u010di onak miluje ka\u017ed\u00fd, ale stali sa v na\u0161om \u017eivote nevyhnutnos\u0165ou.<\/p>\n

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Foto: Flickr<\/p><\/div>\n

Kedyko\u013evek a kdeko\u013evek<\/strong><\/h3>\n

Tajomstvo \u00faspechu kol\u00e1\u010dikov spo\u010d\u00edva v jednoduchosti. V skuto\u010dnosti sa objavili spolu s chlebom, niekedy len pe\u010den\u00e9 bez kysnutia. Ploch\u00fd chlieb, vhodn\u00fd na uspokojenie hladu mnoh\u00fdch \u013eud\u00ed, bol z\u00e1kladom r\u00edmskych l\u00e9gi\u00ed. Piekla sa striedmo, preto\u017ee zvy\u0161ky cesta sa nevyhadzovali a piekol sa aj prebytok alebo zvy\u0161ky, ktor\u00e9 sa nahromadili po\u010das miesenia. Zvy\u0161ky cesta sa dochucovali koren\u00edm, m\u00e4sov\u00fdmi gu\u013e\u00f4\u010dkami, cibu\u013eou a takmer v\u0161etk\u00fdm, \u010do zostalo. Boli to ra\u0148ajky, obed aj ve\u010dera naraz a \u010dasom sa vyv\u00edjali.<\/p>\n

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Foto: Flickr<\/p><\/div>\n

\u201eChlieb Karpatskej kotliny\u201d <\/strong><\/h3>\n

V Karpatskej kotline a v ma\u010farsk\u00fdch regi\u00f3noch sa l\u00e1ngo\u0161 vyr\u00e1bal u\u017e v stredoveku. Vtedy mu, samozrejme, dali prez\u00fdvku \"lep\u00e9nykeny\u00e9r\". Bol to typick\u00fd v\u00fdrobok \u013eudov\u00fdch dom\u00e1cnost\u00ed aj pouli\u010dn\u00fdch predajcov. Jarmoky, podujatia nepostr\u00e1date\u013en\u00e9<\/a> a dodnes si zachovala charakter ulice. Napriek tomu bola pr\u00edtomn\u00e1 aj v ponuke \u0161\u013eachtick\u00fdch dvorov a pri sl\u00e1vnostn\u00fdch pr\u00edle\u017eitostiach. Jedin\u00e9 rozdiely boli v pr\u00edchuti a polev\u00e1ch, ako je to aj dnes. Najm\u00e4 na juhoz\u00e1pade krajiny sa piekol aj s cibu\u013eou a slaninou, \u010do je in\u0161pir\u00e1cia pre dne\u0161n\u00e9 chlebov\u00e9 ty\u010dinky. Na v\u00fdchode sa jedol samotn\u00fd s kyslou smotanou alebo d\u017eemom a nesk\u00f4r, po n\u00e1stupe priemyseln\u00e9ho cukru, sa jedol aj na sladko. Po \u010dase trad\u00edcia pe\u010denia chleba doma zanikla a nahradil ju pek\u00e1rensk\u00fd priemysel a priemyseln\u00fd chlieb, ktor\u00fd sa v dne\u0161nom svete pomaly vracia.<\/p>\n

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Foto: Flickr<\/p><\/div>\n

\u00c9ra plame\u0148a a \u010fal\u0161ie<\/h3>\n

Sma\u017een\u00e9 palacinky sa objavili koncom 50. rokov a boli ve\u013ek\u00fdm hitom a\u017e do 80. rokov. Pod\u00e1vali ich najm\u00e4 remeseln\u00edci a masky ako typick\u00e9 pl\u00e1\u017eov\u00e9 jedlo. Rozvoj gastron\u00f3mie mal, samozrejme, vplyv aj na l\u00e1ngo\u0161e, ktor\u00e9 s\u00fa dnes zn\u00e1me ako pomerne subt\u00edlne ma\u010farsk\u00e9 jedlo, ale nem\u00e1 to s n\u00edm ni\u010d spolo\u010dn\u00e9, preto\u017ee ho v ur\u010ditej podobe n\u00e1jdete po celom svete. Je to sp\u00f4soben\u00e9 rozvojom kuch\u00e1rskych technol\u00f3gi\u00ed a roz\u0161\u00edren\u00edm surov\u00edn. U\u017e to nie je len z\u00e1kladn\u00e1 verzia s cesnakom a kyslou smotanou, ale aj sofistikovan\u00e1 \u0161pecialita bistro kuchyne. Existuje to\u013eko pr\u00edloh a rie\u0161en\u00ed, ko\u013eko je kuch\u00e1rov, predstavivos\u0165 profesion\u00e1lov<\/a>.<\/p>\n

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Foto: Flickre<\/p><\/div>\n

V\u0161etky varianty - tie\u017e - n\u00e1jdete<\/strong><\/h3>\n

Okrem tradi\u010dn\u00fdch chlebov\u00fdch palaciniek sa daj\u00fa zemiakov\u00e9 placky pripravi\u0165 aj zo surov\u00fdch, nastr\u00fahan\u00fdch zemiakov alebo z varen\u00fdch zemiakov roztla\u010den\u00fdch v ma\u017eiari na zemiaky. V poslednom \u010dase sa roz\u0161\u00edrili po celom svete a v s\u00fa\u010dasnosti s\u00fa zn\u00e1me a pred\u00e1van\u00e9 v Austr\u00e1lii a na Novom Z\u00e9lande. Pripravuj\u00fa sa na sladko, na slano, s m\u00e4som a zeleninou, s rybami aj samostatne. M\u00f4\u017ee sa pod\u00e1va\u0165 zabalen\u00fd, zape\u010den\u00fd, oblo\u017een\u00fd, ako hlavn\u00e9 jedlo s morsk\u00fdmi plodmi alebo dokonca s tvarohom \u010di javorov\u00fdm sirupom. Varianty s\u00fa takmer nekone\u010dn\u00e9. Mo\u017eno ju pova\u017eova\u0165 za jeden zo z\u00e1kladov stravovania.#<\/p>\n

\"\"<\/a><\/div><\/div>","protected":false},"excerpt":{"rendered":"

\u00cdgy vagy \u00fagy, de mindenki megtal\u00e1lja a saj\u00e1t l\u00e1ngos\u00e1t. Egy olyan \u00e9tel, amely nem hi\u00e1nyozhat a palett\u00e1r\u00f3l. Legyen b\u00e1rmilyen az id\u0151j\u00e1r\u00e1s, tudjuk, a l\u00e1ngossal nem hib\u00e1zhatunk. #matuszvad<\/p>","protected":false},"author":14,"featured_media":27183,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[4,641,255],"tags":[2,10,209,75,216,963,19,212,231,650,15],"class_list":["post-27182","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-alapanyagok","category-fozes","category-trendek","tag-blog","tag-etterem","tag-gasztronomia","tag-hus","tag-konyhafonok","tag-langos","tag-receptek","tag-sefek","tag-szakacs","tag-szezon","tag-vendeglatas"],"yoast_head":"\nL\u00e1ngos, amit mindenki szeret - Matusz-Vad Blog Mert csak \u00fagy j\u00f3!<\/title>\n<meta name=\"description\" content=\"L\u00e1ngos, amit mindenki szeret .A l\u00e1ngost k\u00e9sz\u00edtik \u00e9desen, s\u00f3san, h\u00fassal \u00e9s z\u00f6lds\u00e9ggel, hallal, \u00e9s mag\u00e1ban. 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