Traditional Hungarian Dish: Egg Barley with Chicken Stew

I have to admit I was a big enemy of egg barley for long long years. Looking back this was most probably a result of the egg barley ‘overload’ I received in the elementary school, where at least once a week I remember having this ‘signature’ dish for lunch at the canteen. My mother also prepared it many times but somehow I could not appreciate it after all the amount at school. Anyway, a few months ago I thought I prepare something with this infamous side this for my boyfriend (who never tried it before) and voilá! We’ve had egg barley at least 3 times since then. I kinda like how it tastes 🙂

My version of this dish uses significantly less fat than the traditional one, to suit our taste more!

Egg Barley with Chicken Stew or ‘Tarhonyás hús’


1 onion
1 yellow paprika (might work with bell peppers too)
1 tomato
chicken or pork, cubed (I used chicken)
egg barley
olive oil, salt, pepper, paprika powder

I don’t add measurements to the meat and egg barley, it is quite flexible – just take care egg barley is like rice when it comes to changing its size during cooking 🙂



1. Dice the onion and fry it on a bit of olive oil. Add the cubed meat, chopped paprika and tomato. Add salt, pepper and paprika to taste.
2. When the meat is almost done, add the egg barley, and add enough water to cover everything. Cover the pan and cook on low heat until the egg barley is done. Add more water if necessary while steering occasionally. Serve with pickles!

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