Tarhonya

1. 

tarhona - bead shaped pasta 14 oz (400 g) • sunflower oil 3 tbsp

Wash tarhonya in a sieve and drain it. Heat oil in an adequately large pot, pour the prepared tarhonya in and cook it in oil while stirring frequently. Balls of tarhonya are cooked unevenly, you will have several shades of color - from pale to dark brown.

2. 

salt • water

Season the cooked tarhonya with salt and pour boiling water in about 1,5 cm above the surface. Cook until the water is fully absorbed, covered in the pot. Stir occasionally while cooking to prevent tarhonya from burning. Once the water is fully absorbed, set tarhonya aside and allow it to steam in the covered pot.