Tuesday, October 26, 2010

Koliba's Langose are In!

It's no secret that I love my Eastern European food.  And that's why Koliba remains one of my favorite restaurants in Astoria (and maybe of all time).  This little, mom-and-pop Slovak restaurant always dishes out some of the most amazing comfort foods that never lack flavor and delicious ingredients such as to-die-for thick-cut bacon. 

Meg and I had dinner there last week and while there isn't much that I haven't tried, we spotted a new item that made us stop in our tracks. Langos

I'm familiar with langos from my youth when my grandmother and I used to make them by hand.  Resembling a tortilla, our langose consisted of potatoes and flour, cooked on a hot griddle and then topped with some butter.  I later found out that this is the Hungarian way of making this dish.  The Slovak way is completely different and goes something like this:

Langos - The way Koliba's menu describes these delicious appetizers is by calling them "raised bread topped with cheese." What they really mean is that a langos is basically a hearty zeppole - instead of sweet fried dough, you've got a savory one instead.  All of this is topped with a mild shredded cheese, which if eaten fresh, melts slightly.  Overall, the langos is light and fluffy, albeit fried and a great way to start your meal here.  Just make sure you split it with at least two people, as this fried delicacy is pretty large.

A generous piece of langos will only set you back $5.

Koliba - 31-11 23rd Avenue, Astoria, NY 11105

N/W Train to Ditmars Blvd (last stop)


  1. I've never heard of langos but they do sound delicious. Check out my brand new blog if enjoy Eastern European food. :)

  2. Thanks Elina. You gotta try them if you get the chance.

  3. Wow, this is a game changer. Foodista- we need to go to Koliba ASAP.

  4. I'm of Hungarian descent and the Langos I grew up with was a salty fried yeast dough that you would rub with a cut clove of garlic while hot and than eat. I've seen it sold this way all over Hungary. Delicious!

  5. Not sure NYC Ann - my grandma and I always used to make langos with potatoes. There must be different versions.

  6. There is type of Langos made with potato, but the more traditional is a yeast dough. http://en.wikipedia.org/wiki/Langos
    I've never tried the potato version and I'm feeling like I've missed out!

  7. Oh, yes. I remember these fondly from Hungary, where I had the yeasty kind NYC Ann describes. Langos and beer in Szentendre was a culinary highlight of mine. Anyway, Club 21 on 21st st also has them, but the bread appeared baked, so it just tasted like garlic-cheesy bread (so still good), but this looks better. They're best with garlic, cheese, and sour cream smeared on top. Always kinda reminded me of Indian fry bread.



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