Tarhonya

Ingredients

• 500 g wheat flour type 1050
• 0.5 tsp Salt
• 4 eggs
• 50 g rapeseed oil
• 200 g turkey bacon (sliced)
• 1 onion
• 3 Garlic cloves
• 1 tbsp chopped parsley

Instructions

1. 1.

   Sift the flour onto a work surface and mound it. Create a well in the center, sprinkle salt evenly over the flour. Pour the beaten eggs into the well and stir with a bit of flour. Knead the mixture by hand into a firm yet supple dough. Cover and let rest for about an hour. Divide the dough into manageable pieces and grate each through a coarse wire sieve onto a floured board.

2. 2.

   Let the tarhonya grains dry on the floured board overnight. The dried grains can be stored longer if desired.

3. 3.

   Peel and cut the onion into half rings. Peel the garlic cloves. Slice the bacon into strips.

4. 4.

   Shake the grains in a fine sieve to remove excess flour. In a pot heat the rapeseed oil, then brown the onion, garlic, and bacon until golden yellow. Add the grains, pour in water (for one cup of grains use two cups of water), season with salt, cover, and simmer for about 5 minutes. Add very little more water if needed to avoid mushiness. Serve immediately.