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Tarhonya (Egg Barley)

The Quirky Foodster Team

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Ingredients

  • 300 g (2 cups) tarhonya (egg barley pasta) or substitute orzo
  • 2 tbsp lard or oil
  • 1 small onion, finely chopped
  • 500 ml (2 cups) stock or water
  • 1 tsp sweet paprika
  • Salt, to taste

Method

  1. Soften the onion in lard over medium heat.
  2. Add the tarhonya and toast, stirring, until golden brown, about 5 minutes.
  3. Remove from heat briefly and stir in paprika.
  4. Add stock and salt, bring to a boil, then cover and reduce heat.
  5. Simmer 15-18 minutes until the liquid is absorbed and the pasta is tender.
  6. Fluff with a fork before serving.

Introduction: Tiny pasta granules made from egg and flour, tarhonya has roots in Hungarian shepherd and farming traditions where the dried pasta traveled well; toasted in fat before boiling, it remains a common side for stews and roasts.

Cultural Background: Tiny pasta granules made from egg and flour, tarhonya has roots in Hungarian shepherd and farming traditions where the dried pasta traveled well; toasted in fat before boiling, it remains a common side for stews and roasts.

Tips: Toasting the pasta thoroughly before adding liquid is key to its characteristic nutty flavour.

Variations: Some cooks finish with a fried egg on top or mix in sauteed mushrooms.

Storage: Refrigerate up to 3 days.

Reheating: Reheat in a covered pan with a splash of water or stock.

Nutrition: Approx. 260 kcal, 7 g protein, 8 g fat, 40 g carbohydrate per serving.

FAQs:

Q: What can I substitute for tarhonya?

A: Orzo pasta is the closest widely available substitute.

Q: Is tarhonya the same as couscous?

A: No, though similar in size, tarhonya is an egg pasta rather than a steamed semolina product.

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