Homemade Toasted Egg Barley

Homemade toasted egg barley is a fragrant, golden, loose side – one of the simplest yet finest companions of Hungarian cooking.

1. In a heavy-bottomed pot heat the lard (2 tablespoons).

2. Pour in the egg barley (250 g), and stirring constantly, over a medium heat toast it golden – take care, as it can catch quickly.

3. Carefully pour in the hot water (500 ml) – it will sizzle – and salt it.

4. Cover it, and over a low heat braise it until the egg barley soaks up the liquid (about 12-15 minutes).

5. Take it off the heat and rest it under the lid for a further 10 minutes.

6. Fluff it with a fork, so it stays loose, then serve.

Tip: It is a classic side for stews and paprikash dishes – it soaks up the sauce wonderfully.