According to local artist ef. Zámbó Öcsi, the first lángos in Szentendre was sold in Török (Turkish) köz through a narrow opening in a doorway and it cost less than a penny at the time. Luckily, the method of frying lángos has not changed since then: the dough of the traditional Hungarian lángos is kneaded by hand and it is deep fried in fresh 190° oil. It is topped with garlic, sour cream or grated cheese.