Hungarian · side
Tarhonya (Egg Barley Pasta)
Tarhonya (Egg Barley Pasta) reads richness 6.0, allium 4.1 and salinity 3.6 on Palate's 0–10 flavor X-ray — a Hungarian side, about 4 hr 40 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 3.9 / 10
- Sweet & Fruity — 2.2 / 10
- Sour & Bright — 0.0 / 10
- Bitter & Earthy — 1.4 / 10
- Rich & Fat — 6.1 / 10
- Aromatic & Spice — 4.2 / 10
The measured notes (of 18)
Richness 6.0 · Allium 4.1 · Salinity 3.6 · Umami 2.7 · Sweetness 2.1 · Bitterness 1.3 · Earthy 1.1 · Nutty 0.5
What's in it (7)
- 2 cups all-purpose flour
- 2 eggs
- 1/2 tsp salt
- 2 tbsp lard
- 1 small onion, diced
- 1 tbsp sweet paprika
- 2 cups chicken
Time & effort: about 4 hr 40 min (10 min active) · effort: medium
Nutrition (per 100 g, engine-estimated): 209.9 kcal, 12.8 g protein, 8.4 g fat, 21.1 g carbs
Dietary: Contains meat · Contains egg — engine-derived; double-check anything allergy-critical.
How it's cooked (4 steps)
- Mix flour, eggs, and salt into a stiff dough, then grate on a coarse grater or press through a special tarhonya press to form small grain-like pellets.
- Dry the pellets spread on a tray for several hours or days.
- To cook, fry the dried tarhonya in lard with onion until the grains are golden, then stir in paprika and pour over broth.
- Cover and cook for 15 to 20 minutes until all liquid is absorbed and the pasta is tender.
Dishes with a similar flavor shape
- Tortilla Argentina (Potato Omelette) — Argentine
- Lokše (Potato Flatbreads with Goose Fat) — Slovak
- Pierogi Ruskie — Polish
- Shkmeruli — Georgian
- Curry Puff (Karipap) — Malaysian
Keep reading: what richness, allium, salinity mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.