Tarhonya (Hungarian:[ˈtɒrhoɲɒ])[1] ortarhoňa (Slovak:[ˈtarɦɔɲa]) is anegg-basednoodle,[2] often found inHungary andCentral Europe.
It probably originates from the influence of theOttoman Empire andTurkish cuisine and the term likely comes fromtarhana or ofPersian origin, similar to the Persiantarkhane.[citation needed] The "barley" moniker is derived from its superficial resemblance to cookedpearl barley. Because of the relatively large size of the flakes, it is sometimes considered a type of smalldumpling.
Tarhonya already appears in 16th-century handwritten Hungarian cookbooks. It is a simple product made of water, wheat flour, and whole eggs, that is formed into barley-sized "grains" by hand, or by cutting or grating, which makes it similar in appearance to largecouscous.
The grains, once dried and stored, can be roasted and then boiled before being used in a variety of dishes. They are served with meat or vegetable stews, egg dishes, roasted poultry, fried sausages, or in salads. In Hungary,tarhonya is sometimes fried inbutter orlard before boiling.
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