Hungarian Tarhonya (Egg Barley)
Tarhonya is a traditional Hungarian egg pasta, often referred to as egg barley due to its small, irregular shape. This simple preparation involves toasting the pasta until golden, then simmering it in vegetable broth until tender and fluffy. It makes a versatile and comforting side dish.
An original recipe by Forkin
- Total time
- 25 min
- Serves
- 4
- Difficulty
- Easy
Mise en place
Ingredients
- 250 gtarhonya
- 1 tbspvegetable oil
- 480 mlvegetable broth, hot
- 0.5 tspsalt
- 0.25 tspblack pepper, freshly ground
Equipment
medium saucepan · fork · spoon
The method
Step by step
- 1
Heat the vegetable oil in a medium saucepan or skillet over medium heat.
About 1 min
Cook’s note: Ensure your pan is large enough to comfortably hold the tarhonya and broth without overflowing.
- 2
Add the tarhonya to the hot oil and stir constantly for 5-7 minutes, until the pasta turns a rich golden brown color.
About 7 min
Cook’s note: Toasting the tarhonya evenly is key for flavor and texture, so don't leave it unattended.
- 3
Carefully pour in the hot vegetable broth, then add the salt and black pepper.
About 1 min
Cook’s note: Using hot broth helps maintain the pan's temperature and speeds up cooking.
- 4
Bring the mixture to a boil, then immediately reduce the heat to low, cover the pan, and simmer for 12-15 minutes.
About 15 min
Cook’s note: Do not lift the lid during simmering to retain all the steam and cook the pasta through.
- 5
After simmering, remove the pan from the heat and let it rest, still covered, for 5 minutes to allow the tarhonya to absorb any remaining liquid.
Cook’s note: This resting period is crucial for the tarhonya to become fluffy and fully tender.
- 6
Fluff the cooked tarhonya with a fork before serving.
Keep it good
Store leftover tarhonya in an airtight container in the refrigerator.
Gently reheat in a microwave or on the stovetop with a splash of water or broth.