Egg barley or ‘tarhonya’ in
Hungarian, is an egg based pasta; a remnant of nomadic Hungarian ancestors' lifestyle. Dried pasta is ideal to carry in a pouch; it can be revived with
water and cooked with a wide variety of ingredients to make a meal. Egg barley is still popular today, cooked with humble potatoes or served
alongside stews and ragouts. Most Hungarians buy the dry version of egg barley,
but the fresh homemade version definitely tastes better.EGG BARLEY POTATOES
fresh egg barley from 2 eggs or 1 cup dry egg barley
oil to cover pan
1/2 cup diced onion
4 medium red potatoes, chopped [no starchy potatoes please]
1 garlic, minced
1 Tbsp Hungarian Paprika
2 tomatoes, skinned and chopped
1 large yellow pepper, diced
salt and pepper to taste
water
- Making egg barley fresh is easy and cooking with it saves time. Cooking dry egg barley is less work, but requires longer cooking. So it’s up to the individual what they consider convenience.
- Make egg barley from 2 eggs.
- Chop the potatoes fairly small and set it aside.
- Cover a large nonstick skillet with oil.
- Place the skillet on medium heat.
- Add the egg barley and fry it, stirring it gently with a wooden spoon, until they turn light brown.
- Add the diced onions and continue to fry, stirring, until the onions are soft.
- Add water to cover the egg barley and slow simmer, stirring occasionally until the egg barley is half way cooked and most of the water is evaporated.
- Add the chopped potatoes, garlic and the Hungarian Paprika and stir.
- Add chopped tomatoes and the diced pepper.
- Add salt and pepper to taste.
- Add water just covering everything.
- Bring it to a slow simmer and cook until the potatoes are tender.
- Continue to add water as needed.
- Adjust the salt and pepper to taste.
- When completed, egg barley should not be dry or swimming in stock.
- The egg barley is ready when everything is soft and glistening and you can see the bottom of the skillet.
