Tarhona II.
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Vegetable grating. Recipe originally from Hungary.
Ingredients:
Procedure:
1. Beat the egg into the sifted flour, add salt and a little water and make a stiff dough
2. Grate them on a coarse grater, dry them in the oven (in the sun) and sieve the dry ones through a sieve
3. Keep the larger tarhona for stewing and use the small ones as a topping for soup.
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