Recipes from Hungary: Fried Egg Barley

Recipes from Hungary

Fried Egg Barley

Country: Hungary
Course: Side
Makes: 6 to 8 servings


  • 3 cups all-purpose flour
  • 1/2 tsp salt
  • 2 large eggs


  1. Combine the flour and salt, then add the eggs and mix until you get what my source called a "shaggy dough." If you've done it right, it should stick into a ball in your hand. If it doesn't do that, you might have to add another egg, or part of an egg.
  2. When the dough looks about right divide it into fist-sized balls. Cover it loosely and let it sit for 15 minutes or so, then get out your cheese grater. Using the largest holes in the grater, grate the dough. Make sure you spread out the grated bits evenly so that they don't stick together, because they will. Now let dry for three or four hours.
  3. To cook, heat up some cooking oil and fry, stirring constantly. Add salt and enough water to cover the bottom of the pan. Bring to a boil, then reduce heat and simmer, covered, for 5 to 8 minutes. Lift the lid and stir, then turn off the heat. Replace the lid and let sit for about 30 minutes.