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Tarhonya - Egg Barley Nuggets |
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Tarhonya (tahr-hohn-yah) |
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Serves: Six to eight |
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This tasty nugget-like pasta, with its slightly nutty flavor, is easy to make and is a welcome substitute for potatoes, rice, or noodles. You can purchase pre-made Tarhonya or make your own (time consuming but worth it!) |
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1. Heat the tarhonya and oil in a pan until the tarhonya is golden brown (about 20-25 minutes). Keep the heat low and stir frequently, avoiding burning. Take your time as this is the most crucial step. 2. Add the chicken broth and the pepper, cover, and simmer. Stir occasionally and check for tenderness. Add additional broth or water as necessary to maintain moisture. The tarhonya is ready when all the liquid is absorbed and the grain is still slightly firm in texture. Let it set for 10 minutes before serving. |
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- The cooking instructions that come with commercially produced Tarhonya suggest cooking it in water. Follow this advice only if you want bland, tasteless results! - Striking the correct balance of broth to tarhonya is something that has to be mastered. If the grain is still crunchy after all the broth has been absorbed, add water a little bit at a time and continue to cook until it has the consistency of firm rice. - If you do not brown the grain sufficiently in the first step, the results will be mushy. I add a tablespoon of butter at the very end of the browning process for additional flavor and color.Substituting butter for the oil at the outset, however, may cause the grain to burn. - I have never found an domestically produced commercial tarhonya that is to my liking. I purchase a imported brand at my local Shop Rite and A&P supermarkets. You can also make it yourself...the ingredients are simple but the process is very time consuming. - You can use canned chicken broth, but I prefer bouillon (you may have to add a little salt, however). - A 1/4 cup of finely minced onions may also be added for additional flavor. I have used scallions, shallots, parsley, and freeze-dried soup greens as well. - I have heard of a different approach which has you brown the tarhonya and then set it aside to cool. The cooking is accomplished by bringing 3 quarts of salted water to a boil, dropping in the pasta, returning to a boil and then cooking for 10 minutes over a moderate heat. The tarhonya is then drained and tossed with butter before serving. I have never tried this method. |
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