Lalanga Explained

Alternate Name:	Lalanga
Type:	Fried flatbread
Main Ingredient:	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

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

In the Ottoman printed cookbook, Ali Eşref Dede'nin Yemek Risalesi, there is a recipe as Lalanga.^[4]

See also

• List of doughnut varieties
• List of deep fried foods
• Frybread
• Shelpek
• Bhatoora
• Mekitsa
• BeaverTails

Notes and References

1. Book: Marianna Yerasimos. 500 yıllık Osmanlı yemek kültürü: günümüze uyarlanmış 99 Osmanlı yemeği : Osmanlı mutfağı. 2002. Boyut Yayınları. 9789755216683 .
2. Book: Türkiye Ekonomik ve Toplumsal Tarih Vakfı. Dünden bugüne İstanbul ansiklopedisi. 1994. Kültür Bakanlığı. 978-975-7306-06-1.
3. Web site: Fried dough (Lalagia) gourmed.com. gourmed.com. 2016-08-10. 2015-04-07. https://web.archive.org/web/20150407004141/http://www.gourmed.com/recipes/quick/fried-dough-lalagia. dead.
4. Erkoç. Batıkan. Türk Mutfağının İkinci Yazılı Eseri: Ali Eşref Dedenin Yemek Risalesi.