Tarhonya Egg Barley
Authentic Hungarian egg barley pasta grains browned golden in lard, simmered with diced onions, sweet paprika, and rich broth until plump and chewy.
Ingredients
- • 300g Hungarian dry egg barley (tarhonya)
- • 2 tbsp lard or sunflower oil
- • 1 medium onion, finely chopped
- • 1 tsp sweet Hungarian paprika
- • 600ml hot beef or vegetable broth
- • 1 bay leaf, salt and cracked pepper
Preparation Steps
Melt the lard in a heavy saucepan over medium heat. Add the dry tarhonya and stir constantly for 6 to 8 minutes until the egg pasta grains turn evenly deep golden-brown.
Add the finely chopped onion and cook for 3 minutes until softened. Remove pan from heat, stir in the sweet paprika, and mix well.
Pour in the hot broth and add the bay leaf, salt, and pepper. Bring to a rapid boil, cover with a lid, and simmer gently on low heat for 15 to 18 minutes until tender.
Remove from heat and let sit covered for 5 minutes. Discard the bay leaf, fluff the grains with a fork, and serve as an authentic hearty Hungarian side dish.