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Trahanas Soup with Halloumi
A hearty and comforting soup made from 'trahanas' (a dried grain and dairy product), enriched with cubes of salty halloumi cheese and fresh herbs.
ð§ ææ
- 200 g Trahanas(sweet or sour, depending on preference)
- 1.5 liters Chicken or vegetable broth
- 150 g Halloumi cheese(cubed)
- 1 small Onion(finely chopped)
- 2 cloves Garlic(minced)
- 2 tbsp Olive oil
- 2 tbsp Fresh mint(chopped)
- 2 tbsp Fresh parsley(chopped)
- to taste Salt
- to taste Black pepper
ðšâð³ äœãæ¹
- 1
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
- 2
Add the minced garlic and cook for another minute until fragrant.
- 3
Add the trahanas to the pot and stir for a minute to toast it slightly.
- 4
Gradually pour in the broth, stirring constantly to prevent lumps. Bring the soup to a simmer.
- 5
Reduce the heat to low, cover, and let it simmer for about 20-25 minutes, or until the trahanas is tender and the soup has thickened. Stir occasionally.
- 6
Add the cubed halloumi cheese to the soup and cook for another 5 minutes, or until the halloumi is slightly softened.
- 7
Stir in the chopped mint and parsley. Season with salt and pepper to taste.
- 8
Serve hot, with an extra drizzle of olive oil and a sprinkle of fresh herbs if desired.
ð¡ ããã®ã³ã
- âTrahanas can absorb a lot of liquid, so adjust the broth quantity as needed.
- âIf you prefer a smoother soup, you can blend a portion of it before adding the halloumi.
- âTaste and adjust seasoning carefully, as halloumi is already salty.
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- Add some shredded chicken or small pieces of pancetta for extra protein.
- Include a pinch of chili flakes for a spicy kick.
- Serve with a side of crusty bread for dipping.