This is a family recipe. One of those recipes that has been handed down. One of those recipes with a real history. And one of those recipes that’s not in any cookbook. We call it langoosh. Yes, you’re saying it correctly. Langoosh.
This recipe is so delicious and so easy that I am sharing here with all of you so that it doesn’t get lost. It looks daunting. It isn’t. Try it, you, and everyone who tastes it will love it.
Some family recipes are kept secret. While this recipe has very few exact measurements (I’m posting photos by way of directions), please make it and share it. The dish and the recipe.
- fresh or frozen bread dough (enough for one loaf)
- 8 to 16 ounces of sharp cheddar cheese, grated
- 2 large eggs, beaten
- a pinch of salt
- a cup of whole milk (may need more….look at the pictures)
Butter a rimmed sheet pan. Press the bread dough into the pan. Make sure the dough goes up the sides of the pan. No holes in the dough, please. In a large bowl beat two eggs. Add the grated cheese, stir. Add the pinch of salt, stir. Add a cup of milk, stir. The mixture should be watery. There should be more cheese than any other ingredient. Spoon the cheese mixture on to the dough. Spread it from edge to edge. Make sure your edge is tall enough to keep the mixture in the dough. You do NOT want the cheese mixture to spill over the edge and under the dough. Although it sometimes happened. It will still be delicious. Bake at 350 degrees Fahrenheit until the crust and cheese are slightly golden brown. When checking for doneness, carefully lift an edge of the dough to make sure the bottom of the crust is not getting too brown.
When the langoosh is done your kitchen will smell swooningly delicious. Place the tray on a cooling rack. You can eat it warm or at room temperature.
Traditionally this is made on Easter and eaten cold. After slicing a piece of langoosh horizontally, one puts ham or kielbasa inside and eats it like a sandwich. I often make it to serve with hamburger vegetable soup.