Köthangok

Köthangok are a type of traditional Hungarian dish originating from the country's central region. The name "köthangok" translates to "razor-thin strips of dough" in Hungarian, which refers to their characteristic preparation method.

To make köthangok, a thin dough is first rolled out, then stretched and thinned to a delicate whisper-like consistency. The dough is then cut into long, thin strips, which are either served as is or kneaded into small bundles.

According to historical records, köthangok have been a staple in Hungarian cuisine since the 19th century. The dish is often associated with local folk traditions and served at special events, such as on market days.

Variations of köthangok abound, with regional recipes differing in ingredients and preparation methods. Some recipes include adding various fillings, such as ground meat or cheese, before baking the strips.

While their exact century of origin is uncertain, historians agree that köthangok owe their antique past to the arrival of wheat in Hungary during the Sarmatian period. This allowed Hungarian cooks to create dough sheets, which they later thinned and stretched to produce the characteristic strips.

Today, köthangok remain a beloved Hungarian delicacy. In recent years, attempts have been made by some chefs and food historians to revive and innovate the traditional рецепт.