Egg barley, known as "tarhoňa" in Slovakia, is a beloved side dish that’s prepared similarly to pasta. It’s cooked in a large amount of water and then drained.
You might wonder why it’s done this way—after all, you don’t want to wash away the flavor or end up with a sticky, overcooked mess, right? But with tarhoňa, there’s really nothing to worry about.
Let me show you the method we use at home. While I can’t say if it’s the “correct” way, it truly works, delivering an amazing taste and texture for these tiny pasta grains.
I’m confident that once you try it, you’ll find yourself making this classic Slovak side dish more often than ever before.
How to cook the best slovak egg barley?
Ingredients:
- 500g Egg Barley (Tarhoňa) – 1 package
- 750ml water
- 2 tablespoons oil
- Salt
Instructions:
Dry Roast the Tarhoňa:
Start by dry roasting the egg barley in a pot, stirring occasionally until some of the grains begin to turn a light brown. If you’re unsure about the quantity, you can measure the tarhoňa with a cup—one 500g package equals about 2 cups.
If your stove has a heating plate, preheat it by turning on the gas underneath.
Add Oil:
Once the egg barley starts to brown, add about 2 tablespoons of oil and mix well to ensure the grains are evenly coated.
Add Water and Salt:
Pour in 1.5 times the amount of water compared to the tarhoňa. For example, if you used 2 cups of egg barley, add 3 cups of water. Add salt to taste.
Boil the Water:
Stir continuously until the water begins to bubble or boil. This should take about 1-2 minutes.
Cook on Low Heat:
Cover the pot with a lid, turn off the gas, and move the pot to the preheated heating plate. You can also turn off the gas under the plate. The egg barley will cook on its own, without any additional heating, over the next 30 minutes.
Alternative Method:
If you don’t have a heating plate, move the covered pot to the lowest heat setting on your stove and let it cook for about 15 minutes. Then, turn off the stove and let the tarhoňa rest for the same amount of time before opening the pot.
Final Touch:
Once the cooking time has passed, the egg barley is ready. It should have a great appearance, a fantastic taste, and a firm texture without being overcooked. Give it a good stir, and it won’t stick together. Enjoy your meal!
Egg barley (tarhoňa) is a delightful and versatile side dish that pairs well with a variety of main courses. Its unique preparation method ensures that the grains remain separate and firm, providing a satisfying texture that enhances any meal.
Whether you’re new to Slovak cuisine or a seasoned fan, this recipe is sure to become a staple in your kitchen.
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