Egg barley

Egg barley or egg drops, called tarhonya in Hungarian[1] or tarhoňa in Slovak, is an egg-based pasta,[2] often found in Hungary and Central Europe. It probably originates from the influence of the Ottoman empire and Turkish cuisine and the term likely comes 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 sometimes considered a type of small dumpling.

Dried homemade tarhonya
Fried and boiled Tarhonya as side dish

Tarhonya already appears in 16th-century handwritten Hungarian cookbooks. It is a simple product made of water, wheat flour, and whole eggs, that is formed into barley-sized "grains" by hand, or by cutting or grating, which makes it similar in appearance to large couscous. The grains, once dried and stored, can be roasted and then boiled before being used in a variety of 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

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.
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