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Egg Barley/Farfel, Home Made I (P, TNT)
Source: Unknown
Yield: varies

1 egg
7/8 cup flour
Salt (optional)

Beat egg slightly. Add salt to taste and enough flour to make a hard ball of dough.

Grate, chop, or rub dough through a colander.

I find grating the dough the easiest and produces the best texture. Let them dry a bit on a baking sheet or roast the small "grains" for a small time in the oven. Just make sure you don't burn them. You can then take the desired amount and proceed with whatever recipe you have.

Poster's Notes:
I guess I really take for granted the products that are easily available here in Brooklyn. Egg barley can be found in all the Jewish grocery stores here as well as the larger stores. For those who are having a hard time finding the product, here is a homemade recipe. It is fairly easy, but somewhat of a "patchke."

Posted by Brocha Isaacson Perlstein

Nutritional Info Per Serving: N/A