Egg barley

Dried homemade tarhonya

Fried and boiled Tarhonya as side dish

Egg barley, also egg drops, called tarhonya in Hungarian^[1] or tarhoňa in Slovakian, is an egg-based pasta,^[2] often found in Hungary and Eastern Europe. It probably originates from the influence of the Ottoman empire and the Turkish cuisine from tarhana or of Persian origin, similar to the Persian tarkhane. The "barley" moniker is derived from its superficial resemblance to cooked pearl barley. Because of the relatively large size of the flakes, it is considered sometimes a type of small dumpling.

Tarhonya is mentioned already in 16th-century handwritten Hungarian cookbooks. It is a simple product, being made of water, wheat flour, and whole eggs, which are formed into barley-sized "grains" either by hand, cutting, or grating, making it similar in appearance to a large couscous. The grains are dried and stored, and can be roasted and then boiled before being used in different dishes. They are served with meat or vegetable stews, egg dishes, roasted poultry, fried sausages, or in salads. In Hungary, tarhonya is fried in butter or lard before boiling.

See also

• Farfel
• Ptitim (Israeli couscous)

References

1. June Meyers Authentic Hungarian Heirloom Recipes Cookbook
2. Petusevsky, Steve (21 September 2000). "Egg Barley Is Not Barley, Or Even A Grain". Sun Sentinel. Retrieved 24 June 2015.

External links

• Making Tarhonya
• Tarhonya in a list of "Other Noodles"
• Egg Barley, Jewish style