Trahanas is as simple as cracked wheat and fermented goat milk curd. Sundried to turn sour that gives a comforting soup in the winter months, while at the same time is nutritious and hearty! Halloumi is a must to be added for a truly tasty soup.
I hope you enjoy it!
Here you can find more of my Soup Recipes.
Trahanas Soup with Tradditional Halloumi
- 500g Trahanas
- 1500 ml Chicken broth
- 700 ml Water
- 2 Pissourkotiko Traditional Sheep Halloumi , Charalambides Christis, cut in chunks
- 1 tbsp EVOO , Extra Virgin Olive Oil
- 1 tbsp Sea Salt
- ½ tsp freshly ground Black Pepper
- 2 tbsp Lemon Juice , optional
- 2 hours before cooking the soup place the trahana in a bowl and cover with water to soften, about 1750ml, extra from the water used in the cooking.
- Set a large pot over high heat, add the broth and the water and bring to a boil. Add the softened trahana, with its water, bring again to a boil and simmer with the lid on for about 25’ and until cooked while stirring occasionally making sure it doesn’t stick at the bottom of the pot.
- Use a frying pan on medium-high heat and add the oil. Drop in the halloumi chunks and fry until it gets a nice golden charred colour. Add half the fried halloumi in the pot of trahanas along with the salt and cook for further 5’. Taste and pour the lemon juice if needed and serve with toasted village bread and the rest of the halloumi chunks to be added in the individual bowls while cracking the pepper.