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
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