Tarhonya (Hungarian: [ˈtɒrhoɲɒ])[1] or tarhoňa (Slovak: [ˈtarɦɔɲa]) is an egg-based noodle[2] found in Hungarian and Slovak cuisine, popular throughout the Carpathian Basin.
It likely originates from the Ottoman Empire and Turkish cuisine. 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.
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 sometimes fried in butter or lard before boiling.
See also
References
- June Meyers Authentic Hungarian Heirloom Recipes Cookbook
- Petusevsky, Steve (21 September 2000). "Egg Barley Is Not Barley, Or Even A Grain". Sun Sentinel. Archived from the original on May 31, 2015. Retrieved 24 June 2015.
External links
- Making tarhonya
- Tarhonya in a list of "Other Noodles"
- Egg barley, Jewish style