Egg barley

Egg barley, also known as egg drops, is a cherished type of egg-based pasta popular in Hungary and other parts of Central Europe. Its origins are believed to be influenced by the Ottoman Empire and Turkish cuisine, with its name likely derived from the word "tarhana" or a similar Persian term like "tarkhane." The term "barley" refers to its resemblance to cooked pearl barley.

This pasta is created from a simple mixture of water, wheat flour, and whole eggs. The dough is then shaped into small, barley-sized grains by hand or cut into pieces resembling large couscous. These tiny grains can be dried and stored for later use, and can also be roasted or boiled, depending on the recipe.

Egg barley is incredibly versatile and can complement a variety of dishes. It's often served alongside meat or vegetable stews, egg dishes, roasted poultry, fried sausages, or even mixed into salads. In Hungary, a unique twist is often applied: the pasta is fried in butter or lard before boiling, adding an extra layer of flavor.