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Hungarian Egg Barley Casserole (Alföldi rakott tarhonya)

hungarian egg barley casserole

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Egg barley casserole and the others

Casseroles are very popular in Hungary. Housewives prepare this or a similar dish from almost any vegetable. Whether green beans, cauliflower, peas or potatoes, you can make a layered dish from anything. Hungarian egg barley casserole (in Hungarian: Alföldi rakott tarhonya) is a great alternative to all casseroles. Egg barley, vegetables, sausage and hard-boiled eggs, all baked together… few ingredients, big meal. A Hungarian culinary classic that is not difficult to prepare.

Ingredients of egg barley casserole:

  • 250 g egg barley
  • 250 g sausages
  • 6 yumurta
  • 1 cup of sour cream
  • 4 tbsp of lard or cooking oil
  • 5 yellow wax peppers
  • 3 tomatoes
  • 2 soğan
  • salt, pepper, paprika powder

Adımlar:

  1. Fry the egg barley in 2 tablespoons of hot lard or cooking oil until light brown, stirring constantly. Pour in 550 ml of hot water, salt to taste, cover the pan and cook over a low heat until all the water has been used up. Turn off the heat and set the cooked egg barley aside for 20 minutes.
  2. Fry the salted, sliced onions in 2 tablespoons of lard or oil for 4-5 minutes. Add the chopped peppers and tomatoes and fry for 15 minutes. Season with 1 teaspoon of paprika powder, salt and pepper to taste. Stir in the sour cream, add a little water, cook for a minute and then set aside.
  3. Prepare hard-boiled eggs according to your method. Let them cool, peel them and cut them into slices.
  4. Layer the ingredients in a deep, buttered baking tray: half the egg barley, all the ratatouille, all the sliced sausages, the sliced eggs and another half of the egg barley. Finish with the ratatouille sauce.
  5. Bake at 180°C (350°F) for 40-45 minutes. Serve and enjoy!

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