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Traditional Hungarian tarhonya, this versatile egg-based pasta is a true pantry essential and the ubiquitous side dish alongside classics like beef stew and chicken paprikash. Made with eight free-range eggs, using a bespoke technique that brings the taste of our grannies' dishes to your dining table. 

Cooking recommendation:

No need to fry, simply place the tarhonya in boiling water for 8-10 minutes then strain and it is ready to serve.

     

wheat flour, egg

Average Nutrition per 100g
Energy 1615kJ / 381kcal
Fat 4g
   - of which saturates 1.3g
Carbohydrates 73g
   - of which sugar 6.6g
Protein 14g
Salt 0.13g

 

Slowly Braised Lamb Stew

Few dishes say comfort food like a pot of slowly braised stew, and lamb fried with aromatic smoked paprika and mangalitza bacon, then cooked with a dash of red wine, takes this beloved culinary genre to a whole new level. Perfect served on a bed of tarhonya with some tangy pickles on the side.

 

Chicken Paprikash with Noodles

Chicken Paprikash, called Paprikás Csirke in Hungarian, is a popular weekend staple and a classic of the Hungarian culinary arts. As suggested by its name, smoky and aromatic paprika is at the heart of the dish, which combines simple ingredients into comfort food paradise.

Tarhonya - Egg Barley 200g
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