Trahanas Soup with Sour Cream
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INGREDIENTS
- 3 cups (400g) dried trahanas
- 3 liters (12 cups) water
- 1 ½ teaspoons (12g) salt
- ½ teaspoon freshly ground black pepper
- 1 vegetable or chicken stock cube (optional)
- ½ cup (125g) sour cream
- 2 tablespoons (20ml) olive oil
- 2 packages (400g) halloumi cheese, cut into cubes
METHOD
- Place the trahanas in a large bowl and pour in 5 cups of water to cover it well (add more water if needed). Let it soak for 2-3 hours, or preferably overnight if the trahanas is very dry.
- Next, place a saucepan on the heat and add the soaked trahanas along with all the water from the bowl. Add another 5 cups of water and bring to a boil. Stir, reduce the heat to the lowest setting, and simmer for 30 minutes. Stir occasionally so the trahanas doesn't stick. I like my trahanas thick rather than watery. Add the remaining water depending on your preference.
- Then, add the salt, pepper, and stock cube (if you like) and continue boiling for another 5 - 10 minutes. Remove the soup from the heat, blend it until velvety smooth, and add the sour cream. Stir well. In a frying pan, heat the olive oil and brown the halloumi nicely. Serve the trahanas soup hot with the cooked halloumi and garnish with mint leaves.
