Soups
Trahanas Soup
Ingredients
- - Dried trahanas (sour type) — 200 g (7 oz)
- - Water or chicken stock — 1.2 l (5 cups)
- - Halloumi, grated (optional topping) — 50 g (1.75 oz)
- - Olive oil — 2 tbsp
- - Salt — 1/2 tsp
Method
- Bring water or stock to a boil in a saucepan.
- Whisk in the dried trahanas gradually to avoid lumps.
- Reduce heat and simmer for 10-12 minutes, stirring frequently, until thickened to a porridge-like consistency.
- Season with salt to taste.
- Ladle into bowls, drizzle with olive oil, and top with grated halloumi if using.
Introduction: Trahanas is a dried fermented mixture of cracked wheat and soured milk or yogurt, prepared in batches
each summer and stored for use through the year.
Cultural Background: Trahanas is a dried fermented mixture of cracked wheat and soured milk or yogurt, prepared in batches
each summer and stored for use through the year. Cooked into a simple soup, it is one of the oldest
preserved foods on the island, historically vital during winter months when fresh dairy was scarce.
Variations: Vegetarian. Not authentic vegan, as trahanas itself is fermented with milk or yogurt.
Storage: Refrigerate cooked soup up to 3 days; dried trahanas itself keeps for up to a year in an airtight jar.
Reheating: Reheat gently on the stovetop, adding a splash of water as it thickens further on standing.
Nutrition: Per serving: ~180 kcal, 7g protein, 5g fat, 27g carbohydrate.
FAQs
Q: Where can I buy trahanas?
A: Greek and Cypriot specialty grocers stock dried trahanas; it is not commonly found in general supermarkets.
Q: Is this soup vegetarian?
A: Yes, when made with water rather than chicken stock.