Egg barley

Egg barley (Tarhonya in Hungarian) is a type of pasta originating from Hungary. It is a staple in Hungarian cuisine and is often used in soups and stews. Egg barley is made from egg and flour, and its name comes from its resemblance to barley grains.

History

Egg barley has been a part of Hungarian cuisine for centuries. It is believed to have been introduced to Hungary by the Ottomans during their occupation in the 16th and 17th centuries. However, some food historians believe that egg barley may have been present in Hungary even before the Ottoman occupation.

Preparation

To prepare egg barley, a dough is made from flour and eggs. The dough is then rolled into small, barley-sized pieces and dried. The dried egg barley is then cooked in boiling water or broth until it is soft. It can be served as a side dish or used as an ingredient in soups and stews.

Variations

There are several variations of egg barley in Hungarian cuisine. For example, Gombóc is a larger version of egg barley that is often filled with meat or cheese. Nokedli is a similar pasta, but it is made by dropping small pieces of dough into boiling water.

In popular culture

Egg barley is often featured in Hungarian literature and film, reflecting its status as a staple in Hungarian cuisine. It is also a popular dish at Hungarian festivals and celebrations.

See also

• Hungarian cuisine
• Pasta
• Gombóc
• Nokedli