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General name for egg barley, prepared by blending flour and a little salt into beaten eggs to form a thick mixture. This is then pressed through a coarse sieve or dropped in small bits from a spoon into boiling broth or water to form tiny dumplings. These can be served in soups, mixed with grains such as cooked barley or kasha (buckwheat), or served as a side dish to be topped with melted but-ter and sour cream.