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Tarhonya
Tarhonya: toasted Hungarian egg barley pasta cooked like a pilaf with onion and paprika
Tiny pebbles of dried egg pasta, tarhonya is one of the oldest Hungarian staples, once dried on cloths in the sun by farm women on the Great Plain and stored for the winter. It is toasted in fat until golden, then simmered in water like a pilaf until each grain is plump but separate. Hungarians serve it as the side for paprika stews, and in a vegetarian kitchen it is perfect next to lecsó or a mushroom paprikás. The flavour is nutty and savoury, with a light warmth from the paprika. A common mistake is stirring it during the simmer, which breaks the grains and makes it sticky; once the water is in, cover it and leave it alone. Chef's tip: toast it slowly and evenly to the colour of hazelnuts; that toasting is where all the flavour comes from.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 3 tbsp sunflower oil
- 10 ½ oz tarhonya (egg barley pasta)
- 1 onionfinely chopped
- 1 tsp sweet paprika
- 3 cups hot water or vegetable stock
- 1 tsp salt
- ½ tsp black pepper
- 1 green pepper (optional)finely diced
- 2 tbsp flat-leaf parsley (optional)chopped
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Method
0/6 doneStep 1: Heat 3 tbsp sunflower oil in a wide, heavy pan over a medium heat. Add 10 ½ oz tarhonya (egg barley pasta) and fry for 6–8 minutes, stirring often, until the grains are evenly golden brown and smell nutty.
8 minStep 2: Add 1 onion and 1 green pepper and fry for 3 minutes, until the onion softens.
3 minStep 3: Take the pan off the heat and stir in 1 tsp sweet paprika until every grain is coated red.
1 minStep 4: Pour in 3 cups hot water or vegetable stock carefully (it will hiss), add 1 tsp salt and ½ tsp black pepper and bring to the boil.
2 minStep 5: Cover, turn the heat to low and simmer for 12–15 minutes without stirring, until the liquid is absorbed and the grains are tender but separate.
15 minStep 6: Leave covered off the heat for 5 minutes, then fluff with a fork and scatter with 2 tbsp flat-leaf parsley.
5 min
Nutrition per serving
- Calories
- 370 kcal
- Protein
- 10 g
- Carbs
- 62 g
- Fat
- 10 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does tarhonya take?
- About 30 minutes in total: 5 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of sweet paprika?
- Smoked paprika, half the amount.
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