- “Reuben Lángos Burger” with goose fat fried potatoes, apple slaw & house ketchup
- Somlói Galuska
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One of the things we always wanted to do at Aron’s was to take the best bits from Hungary’s rich culinary heritage and add them to the best bits of NYC’s fast food culture using quality local ingredients to produce something new and possibly better than the individual sum of the parts.
Whilst searching the web for inspiration, we came across a dish in New York that ticked all these boxes and a few more besides. A dish so awesome, so jam packed full of red meat, salt, carbs and saturated fat that we just had to bring it to Bristol immediately.
And so we are proud to present “The Reuben Lángos Burger”, our homage to two great street foods, with a perceptible nod in the direction of the New York Deli!
Lángos is a flatbread made from a dough of flour, mashed potatoes and yeast, left to rise above a deep fat fryer before finally being stretched to the size of a small pizza, deep fried and served with a variety of lascivious toppings.
Part savoury donut, part waffle, part pizza: my preference is for lángos topped with lashings of sour cream and grated cheese like in the picture (above).
Commonly consumed at street markets, lidos and during the summer months beside Lake Balaton, lángos is one of the foods that the Hungarian diaspora hanker after most.
|Picture courtesy the Korzo Haus|
At a place called the Korzo Haus in Brooklyn some insane Slovaks decided to wrap a medium rare grilled burger patty in lángos dough and then deep fry the whole thing to create what Village Voice described as “the best burger in NYC”.
To be perfectly honest even if Oscar Wilde hadn’t said that “imitation is the sincerest form of flattery” we’d have had no hesitation in plagiarising this beauty. So on the evening of Thursday 4th February we’ll be holding a “Reuben Lángos Burger” party.
The “RLB” is a med/rare griddled hamburger patty made from 100% prime beef sourced from Bakers of Nailsea, topped with slices of Aron’s smoked pastrami, Wyfe of Bath cheese, home made Russian dressing and house fermented sauerkraut, then finally wrapped in lángos dough and deep fried.
Potatoes fried in goose fat with a side of apple slaw and home made tomato ketchup complete the main course picture.
For dessert we’ll be serving Somlói Galuska which can best be described as Hungarian trifle – but oh what a trifle!
Three kinds of sponge cake are soaked in rum along with sultanas, raisins, sour cherries and walnuts then covered with both vanilla AND chocolate sauce and served with whipped cream. A mere trifle it is not!
You are cordially invited to join us on the 4th for what promises to be a calorific carnival of debauched deli nosh!