It’s just as good as I remember it from when I was a kid! Feta Isn’t The Only Filling Every time I go back to Romania, this is something I always get and it never lets me down. For the purpose of this post we’ll just call it feta fry bread and it is amazing. The most literal translation I could come up with for “ Langosi cu branza” would be “donuts with cheese”, but to me a donut is sweet so this translation just won’t do. It’s perfectly crisp on the outside, pillowy soft on the inside, and filled with salty melty cheesy feta. So what exactly is feta fry bread, aka, langosi cu branza? This deep fried dough is a street food staple in Eastern Europe and for a good reason. Even now just thinking about it, the smell of this cheesy fried dough comes to my mind. On the left side of the school there was an old movie theatre and across the street a market where they would sell “langosi cu branza” and you could smell it for miles. My sister and I would walk to school every day. When I was a little girl, growing up in Romania, I went to a grade school that was a 5 minute walk from our home. This langosi recipe makes me very nostalgic. You may see this as just fried dough filled with feta cheese, but for me it’s so much more than that. Delicious fried dough filled with feta cheese that’s a favorite at my house and one of my most requested snacks! “Langosi cu Branza” – a traditional Romanian popular street food. To serve, spread flatbreads with extra yoghurt and top with mince, quickle, parsley leaves and scatter with extra za’atar.Feta Fry Bread a.k.a.Add the mince and cook until starting to crisp then add the zaatar and garlic and cook for a further 2 minutes. Using the same frypan, heat oil over medium-high heat.Cover cooked flatbread with foil to keep warm until ready to serve. Remove from the pan and repeat with remaining dough. Working with one flatbread at a time, cook for 2 minutes each side until golden. Heat 1 tsp oil in a large frypan over medium-high heat.
Roll out each piece until about 5mm thick, flouring the surface to prevent sticking. Turn out onto a lightly floured surface and divide into 8 pieces. Crumble in the feta and, using your hands, fold into the dough mixture until combined. For the flatbread, place yoghurt, flour and 1 tsp salt in a bowl and mix until just combined.For the quickle, place the onion, cucumber, 1 tsp salt and lemon juice in a bowl.
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