Egg barley

Egg barley , also known as egg barley or Tarhonya in Hungarian , is a traditional pasta in Hungarian cuisine . To make it, a firm dough is kneaded from eggs , flour and a little salt water and pressed through a special large-hole sieve . Today egg barley is made by machine and can be bought ready -made in Hungary , but also in Austria .

The dried egg barley can be kept in an airy place in flax bags for several months. For this reason, they used to be the traditional food for Hungarian field workers, shepherds and, in the 19th and 20th centuries, also for construction and railway workers, who cooked a stew from them with onions , paprika and smoked bacon .

Egg barley is the basis of many different Hungarian stews , but is also used as a filler in clear soups or as an accompaniment to meat dishes such as Pörkölt . There are different ways of preparing them, but mostly they are first fried until golden brown in hot fat or oil and then cooked to the bite in lightly salted water with the lid closed.