Preparation

Make a dough with the flour, a little water and the eggs; let the dough rest; by hand, form balls, allowing them to dry in the very soft oven, for 24 hours; brown the onions in the lard; add the tarhonya and the chopped parsley, sprinkling with salted water and cook for 15 minutes with the covered pan.

Ingredients

  • 2 tablespoons of lard
  • 50 grams of wheat flour
  • 2 onions
  • 5 eggs
  • harvest