- Mix the flour, eggs and salt together.
- Knead to make a stiff dough.
- You may add a little water if the dough is too stiff.
- Grate on the medium side of a grater.
- Rivilchas or tarhonya should be the size of dried peas.
- Let the tarhonya dry for ½ hour and then add to boiling water ½ cup at a time and cook till done.
- Drain and serve in hot beef soup, hot chicken soup or tomato soup.
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