Tarhonya (tarhoňa), egg barley

Cooked side dish prepared from eggs, plain flour and a pinch of salt. Other names: tarhonya, tarhoňa, or tarhona.

Ingredients:

2 cups of plain flour 2 pcs eggplant 1/2 tsp salt cooking water melted butter rolling flour

Procedure:

1. Make a stiff dough
2. Grate the prepared dough on a coarse grater and let the shavings dry on a floured roller
3. Boil the dried pasta in plenty of salted water for 8-10 minutes
4. Rinse the tarhonya with lukewarm water, brush with melted butter and serve immediately.

Recommendation:

You can also fry the pasta prepared in this way until golden brown in hot fat.

Note:

If you do not want to serve the tarhonya immediately after cooking, rinse them with cold water and keep them in the refrigerator, reheating them in a pan with melted butter just before serving.

egg barley