Kanyarlatok

Kanyarlatok is a traditional Hungarian dish consisting of thinly rolled dough, typically made from wheat flour, water, salt, and sometimes yeast. The dough is rolled out to a thin sheet, often with a diameter of about 30-40 centimeters, and then folded into a cone shape. The folded dough is then boiled in water for several minutes, usually until the edges start to curl and the center is still soft. The boiling process gives kanyarlatok its characteristic shape and texture.

The dish is often served as a side or appetizer, accompanied by various sauces or spreads such as sour cream, mustard, or garlic sauce. It is also commonly used as a filling for various Hungarian pastries and desserts. Kanyarlatok can be prepared in different sizes and shapes, and its popularity has led to various regional variations across Hungary.

The origins of kanyarlatok are not well-documented, but it is believed to have been a common street food in Hungary during the 19th and early 20th centuries. Today, it remains a staple in Hungarian cuisine and is enjoyed by locals and visitors alike. The dish is known for its simplicity and versatility, making it a favorite among both casual diners and those seeking a more traditional culinary experience.