"Tarhonya in Hungarian or tarhoĊa in Slovak, is an egg-based noodle, often found in Hungary and Central Europe.
It probably originates from the influence of the ...
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Ottoman empire and Turkish cuisine and the term likely comes from tarhana or of Persian origin, similar to the Persian tarkhane.[citation needed] The "barley" moniker is derived from its superficial resemblance to cooked pearl barley. Because of the relatively large size of the flakes, it is sometimes considered a type of small dumpling.
Tarhonya already appears in 16th-century handwritten Hungarian cookbooks. It is a simple product made of water, wheat flour, and whole eggs, that is formed into barley-sized "grains" by hand, or by cutting or grating, which makes it similar in appearance to large couscous. " - (en.wikipedia.org 29.12.2021)
