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Tarhonya is lovely and it is worth the time to prepare. Use tarhonya in a variety of Hungarian dishes and as accompaniment of various meat courses in place of nokedli. The traditional making of tarhonya is not for the faint of heart.

2/3 cup flour
1/4 tsp salt
1 egg

• Combine ingredients and knead smooth.
• Divide the dough into two balls and let them firm up for a half an hour.
• Grate both balls on the coarse side of a grater.
• Spread the dough bits out in a single layer on large baking sheets.
• Let them dry thoroughly in a barely warm oven.
• Place one or two tablespoons of olive oil in a non-stick fry pan and turn the heat on low.
• Add the dough bits and slowly fry until tarhonya is golden, but not brown.
• Take your time, avoid burning it.
• Add 1/2 cup of water and bring it to a slow simmer.
• Stir occasionally and check for tenderness.
• Add more water as many times as needed, 1/4 cup at the time, to maintain moisture.
• The tarhonya is ready when all the liquid is absorbed and the bits are soft, but slightly firm in texture.
• Let it set with a lid on for 10 minutes before serving.
Serves 2

Watching this video made me wonder how many skin cells end up in the tarhonya this way. But hey, there are cultures used to kneed the dough with four hands, two of them feet of course.     




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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!