Lalanga was present both in the Byzantine and Ottoman cuisines; whilst in the former it was only eaten as a sweet, in Ottoman Turkey it was eaten both as a sweet dish with honey or as a savoury, with cheese.[1] Lalanga continues to exist in the Turkish cuisine,[2] as well as in the Greek Cuisine (mostly in Peloponnese) as Lalagia (In Greek Λαλάγγια).[3]
^Marianna Yerasimos (2002). 500 yıllık Osmanlı yemek kültürü: günümüze uyarlanmış 99 Osmanlı yemeği : Osmanlı mutfağı. Boyut Yayınları. ISBN9789755216683.
^Türkiye Ekonomik ve Toplumsal Tarih Vakfı (1994). Dünden bugüne İstanbul ansiklopedisi. Kültür Bakanlığı. ISBN978-975-7306-06-1.
^"Fried dough (Lalagia) | gourmed.com". gourmed.com. Archived from the original on 2015-04-07. Retrieved 2016-08-10.
^Erkoç, Batıkan. "Türk Mutfağının İkinci Yazılı Eseri: Ali Eşref Dedenin Yemek Risalesi". {{cite journal}}: Cite journal requires |journal= (help)
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