Egg Barley

Egg barley, also egg drops, called tarhonya in Hungarian or tarhoňa in Slovak, is an egg-based pasta,[2] often found in Hungary and Eastern Europe. It probably originates from the influence of the Ottoman empire and the Turkish cuisine from tarhana or of Persian origin, similar to the Persian tarkhane.[citation needed] The “barley” moniker is derived from its superficial resemblance to cooked pearl barley. Because of the relatively large size of the flakes, it is considered sometimes a type of small dumpling. (source)