| 1 | Tarhonya can also be made in large bulk as the ancient hungarians made. |
| 2 | These were dried hard and stored in a large container for years without spoiling. |
| 3 | Regards, june meyer. |
| 4 | Let the tarhonya dry for ?hour and then add to boiling water ?cup at a time and cook till done. |
| 5 | Bulk dried tarhonya about 25 servings in a small mixing bowl mix eggs with the water and salt. |
| 6 | Beat well. |
| 7 | Put the flour in a large mixing bowl and add the egg mixture a little at a time. |
| 8 | Blend the dough with your hands in a rubbing motion as though you were washing your hands with the palms open. |
| 9 | The mix should become uneven little pieces of dough the size of dried peas. |
| 10 | Break up any that look large. |
| 11 | The mix should be somewhat uniform. |
| 12 | Spread out a tablecloth on a table and spread the tarhonya on it in a thin layer so that all the pieces are exposed to the air. |
| 13 | Let dry until very hard, this will take 3 or 4 days. |
| 14 | While the mix is drying, roll your fingers through to mix it up so all sides are exposed to air. |
| 15 | When you are sure that the mix has dried hard, store in a container. |
| 16 | Note: make tarhonya in the hot summer, never during a rainy season or the mix will never dry hard. |
| 17 | If you have some particles that are larger and are not hard, sift them out and let them dry separately. |
| 18 | To bake dried tarhonya - serves 6 brown ?cup of dried tarhonya in 3 tbs. |
| 19 | Of butter or lard. |
| 20 | Add 1 tsp. of salt, 1 tbs. |
| 21 | Hungarian paprika and water to cover. |
| 22 | Cover and bake in the oven at 375 degrees. |
| 23 | It will take about 35 minutes to 1 ?hours depending on the size and age of the dried tarhonya. |
| 24 | The water should be absorbed when the tarhonya is cooked. |
| 25 | Note: if you have a large pot of boiling soup, you can cook these tarhonya in the soup. |
| 26 | Serve instead of potato, noodles, dumplings or rice. |
| 27 | If you try one of my recipes please tell me what you think. |
