Egg Barley (Hungarian: Tarhonya)

Egg Barley (Hungarian: Tarhonya)

This staple is used like rice, couscous or pasta. Stews pair well with tarhonya, including goulash.

  • 200 g (7 oz) egg barley
  • 400 g (1 1/2 oz) lard

Fry the egg barley in lard until golden brown.

Add twice the volume of salted water as the amount of egg barley. Include an onion if you like.

Cook, cover over low heat until tender.

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