One way to cook tarhona is to first fry them with onions in fat and then simmer them under a lid covered with water.
Ingredients:
500-600 g
of tarhoni
1 pk
onion
1 tablespoon
of lard (oil)
mildly salted water
Procedure:
Fry the finely chopped onion in lard (oil), add the dry tarhones, stir fry the tarhones until golden brown
.Pour in boiling water, the water must reach two centimetres above the tarhona, season with salt, bring to the boil, then reduce the heat to minimum and leave to bubble covered for 15 minutes
Serve the parched tarhona immediately or keep in cold water in the fridge for a short time.
Recommendation:
The same weight ratio applies to tarhona as to other pasta dishes, so portion out the tarhona from as many servings as you need to make.