Trahana soup: vegetarian



1 tbsp butter
1 c trahana
6 c vegetable broth

feta cheese


Melt butter in a sauce pan and sauté the trahana for a couple of minutes. Add the broth, bring to a boil then let simmer for about 15 minutes.

Serve it with lots of crumbled feta cheese, salt and pepper.

Makes about 6 servings: 100 calories per cup 600 for whole meal
Calories for feta cheese: about 70 per ounce

Rating: 3 out of 5.

I have never had trahana before, so I did not know how to cook it, so I read some recipes online and decided to go with something simple. Also there are two kinds of trahana, one made with milk (sweet), one made with yogurt (sour). I have the sweet kind. It’s an ancient pasta from Greece made to preserve milk and yogurt. Combined with wheat flour or semolina it is dried and formed into irregular crumbs. I was a bit skeptical at first, but it tasted OK. I asked my mom how she would cook it and she said in Greece they made it the same as they made chicken with orzo. That would be roasting the chicken, then adding water and tomato sauce to the pan, garlic and olive oil, then adding the pasta. I think the next time I make it I will just add it to a soup recipe.

Jake likes to eat it cold.


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