Tarhonya

Tarhonya is a small, pellet-shaped dried pasta traditional to Hungarian and Central European cuisine. The name tarhonya derives from the Hungarian word for barley, reflecting its grain-like appearance; the pasta is shaped to resemble barley kernels. It is usually made from wheat flour (sometimes with eggs) and water, formed into tiny pellets and dried for storage.

In cooking, tarhonya is commonly browned with onions in fat, then paprika is added and, if desired, meat is browned as well. The pellets are stirred to toast briefly, after which hot water or stock is added and the mixture simmered until the tarhonya is tender and has absorbed the flavors. It can be served as a main dish or as a hearty side, and is frequently used in soups and stews, where it soaks up the broth like rice or barley.

Regional usage and variants: Tarhonya is especially associated with Hungary and Transylvania in Romania, and is a staple in rural cooking. Popular preparations include tarhonya pörkölt (meat stew with tarhonya) and tarhonya főzelék (vegetable-based dishes with tarhonya). The product is available in plain or egg-enriched forms, and some recipes add vegetables, mushrooms, or paprika-based sauces.

Storage and nutrition: Dried tarhonya keeps for several months in a cool, dry place. As a staple carbohydrate, it provides energy with modest amounts of protein if eggs are used; nutrition varies by recipe. Tarhonya is versatile and widely used in traditional Central European cooking.