Trahanas with Vermicelli and Halloumi
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INGREDIENTS
- 3 cups (300g) trahanas (cracked wheat/barley mixture)
- 10 cups water
- 1/3 cup (45g) vermicelli (fide)
- 2 teaspoons salt
- 1 pinch black pepper
- 1 ½ cups (300g) halloumi cheese, cut into cubes
METHOD
- Place the trahanas in a large bowl and pour 6 cups of water over it to cover it well (add more water if necessary). Let it soak for 2-3 hours or longer 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 the remaining water (what's left from the 10 cups) and bring to a boil.
- Stir, reduce the heat, and simmer for another 15 minutes. Stir occasionally so the trahanas doesn't stick. Add the vermicelli and continue boiling for another 10 minutes. If needed, add a little more water. I like my trahanas thick, not watery.
- Then, add the salt, black pepper, and the halloumi. Continue boiling for another 5-10 minutes.
- Serve the trahanas hot, sprinkled with freshly ground black pepper, and accompany it with Arkadiana rusks or toasted bread.
