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Egg barley
Egg barley, also egg drops, called ''tarhonya'' in Hungarian,〔June Meyers Authentic Hungarian Heirloom Recipes Cookbook〕 is an egg-based pasta, often found in Hungary and Eastern Europe. It probably originates from the influence of the Ottoman empire and the Turkish cuisine from ''tarhana'' or of Persian origin, similar to the Persian ''tarkhane''. The "barley" moniker is derived from its superficial resemblance to cooked pearl barley. Because of the relatively large size of the flakes, it is considered sometimes a type of small dumpling.
''Tarhonya'' is mentioned already in 16th-century handwritten Hungarian cookbooks. It is a simple product, being made of water, wheat flour, and whole eggs, which are formed into barley-sized "grains" either by hand, cutting, or grating, making it similar in appearance to a large couscous. The grains are dried and stored, and can be roasted and then boiled before being used in different dishes. They are served with meat or vegetable stews, egg dishes, roasted poultry, fried sausages, or in salads. In Hungary, ''tarhonya'' is fried in butter or lard before boiling.
== See also ==
* Farfel
* Ptitim (Israeli couscous)
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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