Egg barley

Hungarian Egg barley, called tarhonya in Hungarian [June Meyers Authentic Hungarian Heirloon Recipes Cookbook] and also egg drops, is an egg-based pasta grain in Hungary and Eastern Europe, originating probably from the influence of the Ottoman empire and the Turkish cuisine from "tarhana" or of persian origin, similar to the persian "tarkhane". The "barley" moniker is derived from its superficial resemblance to cooked pearled barley. Because of its large size it is considered sometimes a type of small dumpling.The tarhonya is mentioned already in the 16th Century handwritten Hungarian cookbooks. Tarhonya is made simply of water, wheat flour and whole eggs, and is formed into barley-sized "grains" either by hand, cutting or grating, making it similar in appearance to a large couscous. The grains are dried and stored. The grains are roasted and than boiled before using them in different 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.

References

External links

* [http://www.ochef.com/72.htm Making Tarhonya]
* [http://www.foodsubs.com/NoodlesOther.html Tarhonya] in a list of "Other Noodles"
* [http://www.jewishvirtuallibrary.org/jsource/Food/Tarhonya.html Egg Barley] , Jewish style