During my latest trip to Hungary, I had the chance to visit Sárréti Chilifarm, the place where award-winning, Hungarian chilli sauces come from, so before sharing my Langalló recipe, I will tell their story first.
I discovered their products in 2017 when the TraBBQ sauce won awards, one after one and every blogger and newspaper mentioned this success:
- World Hot Sauce World Championship: BBQ Sauce Division, Alcohol-infused category
- 3rd place
- The Chile Pepper Magazine Awards: BBQ Sauce Division, Alcohol-infused category
- 1st place
I wanted to know more about this successful business of the Bogár family and of course, it would be interesting to hear the story behind their great sauces and chilli peppers too.
I instantly had great recipe ideas with some of their products, I wanted to ask where can I buy those specific sauces during my Hungarian trip, so I contacted Márk. His social media profiles quickly became one of my favourites with his outstanding writing skills, funny stories and informative posts with the perspective of a businessman, young farmer, and passionate foodie. I like how he and his brand became well known in the Hungarian gastro community and he takes an active part in chilli focused markets and events too.
Since the latest chilli market in Budapest ended just a few days before my plane landed, we discussed that I will visit Sárréti Chilifarm in person where I had the chance to meet Edit and Sándor -the parents of Márk.
When I arrived, Edit cooked hot bbq wings soaked in Füst az üstben sauce and cheese stuffed jalapeños in breadcrumbs... it sounds great, isn't it? While these dishes spent their time in the oven, she showed me the farm and told me how it was perfectly natural to continue the family traditions and grow fresh vegetables, make pickles according to family methods and recipes. She loves to follow the growth of each little plant from sowing till harvest plus she takes a big part in the preserving process too.
Sándor finished the strawberry planting in the garden -this fruit is an essential element of the Leteper sauce- and joined us to eat the previously mentioned, delicious dishes together. They started their family business in 2012 and in the first years mostly Sándor and Edit managed the production, manufacturing, and marketing then famous Hungarian TV shows and restaurants discovered their products and made the Sárréti Chilifarm from Tetétlen well known across the country.
After he finished his university studies, Márk started to take a bigger and bigger part in the everyday tasks of the business, marketing, and distribution.
It was so good to hear how a dream came true, step-by-step. For me, it's so inspiring to see all the passion, hard work, and wonderful future ideas. Their often quoted family saying: „you shouldn't forget to work” is great advice for many of us!
I got really inspired during my visit, so I baked the Hungarian 'pizza' that we call Langalló.
To be honest, it is pretty far from pizza, it's a potato yeast dough covered with sour cream and something like onion and bacon as toppings. I think it's time to boost this simple conception, this is how the following version came alive...
This amount of dough will serve a good dinner for 4-5 people.
- 540 g plain flour
- 300 ml water
- 50 ml olive oil - I've used the extra virgin olive oil of Picudo variety from Reinos de Taifas
- 1 tsp salt
- 300 g potatoes - cooked, mashed
- 90 ml milk
- 1 tsp sugar
- 8 g instant yeast
- Füst az üstben sauce from Sárréti Chilifarm
- Smoked cheese, grated
- Smoked and cooked bacon, chopped
- Paprika sausage, sliced
- Red onions, sliced
- Fresh chillies based on your taste, sliced
- Sheep's curd cheese
- Peel and chop the potatoes, then cook it in salty water till it's soft, pour off the water and mash it. Let it cool down to hand warm temperature.
- Add the other ingredients -flour, water, olive oil, salt, milk, sugar, yeast- to the potatoes.
- Knead the mixture till it combines to get a sticky texture dough.
- Let the dough rise for an hour.
- Line a rectangular baking tray, brush the baking paper with olive oil and stretch the dough by hand to cover the surface of the tray.
- Brush the surface of the dough with olive oil and poke it with a fork a few times.
- Pre-bake it for 5 minutes in a pre-heated oven at 220 °C.
- Finally, it's time to add the toppings:
- cover the surface of the dough with the sauce
- sprinkle it with the grated smoked cheese
- add the bacon, sausage, onions, fresh chilli slices and sheep curd
- Put the langalló back in the oven for an additional 10-15 minutes.