Kevert Saláta with Ciganypecsenye and Mini-lángos

5 from 5 votes
Prep Time 1 hour 30 minutes
Total Time 1 hour 30 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 237 kcal


For the salad:

  • 1 Pc. Cucumber
  • 2 Pc. Pointed peppers yellow
  • 3 Pc. Red peppers
  • 1 l Water
  • 3 tbsp Sugar
  • 3 Pc. Garlic cloves
  • 3 tbsp Vinegar essence
  • 1 tsp Vegetable oil
  • 1 tbsp Parsley
  • 5 tbsp Sour cream
  • Pepper
  • Salt

For Cigánypecsenye:

  • 1 Pc. Pork loin
  • 4 Pc. Garlic cloves
  • 4 tbsp Oil
  • 1 tbsp Mustard
  • 2 tbsp Paprika powder
  • Salt
  • Pepper
  • 5 Pc. Bacon slices
  • 2 tbsp Lard for frying

For mini-lángos:

  • 250 g Flour
  • 60 ml Milk
  • 21 g Yeast
  • 1 Pr Salt
  • 60 ml Water
  • 1 tbsp Oil
  • 8 Pc. Gouda slices
  • 250 ml Oil



  • Peel and slice the cucumber, then season with salt and leave to stand in a bowl for an hour.
  • Wash the pointed peppers, quarter them and fry them (on a contact grill, if available). Halve and core the peppers. Then cut the onion into thin slices.
  • Put on a brew of water, sugar and garlic cloves and bring to a boil. Add vinegar essence, oil, pepper and salt and cook the onion slices for 3 minutes, then remove from the stock.
  • Squeeze the pulled cucumber vigorously and mix with the grilled pointed pepper, onions and parsley. Now add a tablespoon of oil and 100ml of vinegar and season to taste.
  • Serve the salad mixture in a halved red pepper and with a tablespoon of sour cream.


  • Finely chop the garlic and mix with the oil, mustard, paprika and pepper to make a marinade.
  • Cut the loin diagonally into very thin slices and marinate for at least 3 hours. (Attention! Do not add salt yet!)
  • Cut the bacon into fans and fry in lard, then season with paprika powder.
  • Salt the marinated meat and sear it too. Then place the bacon on top of the cooked meat and serve.


  • Mix a little lukewarm milk, yeast, sugar and 2 tablespoons flour to make a pre-dough and let rise for 15 minutes.
  • Then knead the remaining flour with milk, water, oil and salt with the pre-dough and then let the dough rise for 30 minutes.
  • 8 Cut off pieces of dough and gently pull (do not press) shape them flat, cover one side with a slice of cheese and fold up. Then let rise again for 20 minutes.
  • In the meantime, fill a deep pan or saucepan with 250 ml of oil and heat to around 190 ° C.
  • Bake the mini-lángos until they are golden-yellow on the outside. Then best serve immediately!


Serving: 100gCalories: 237kcalCarbohydrates: 13.4gProtein: 2.2gFat: 19.5g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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